What is Organic Meat?
Just what does "certified organic meat" mean?
Well, it definitely means animals haven't been
fed bubble gum! Click here to find out more.
Breaking Down the Beef... A Primer on the Cuts of Beef
ironic, really. For most of us, beef in one
form or another
is a staple in our diets; yet few of us understand the various cuts. Click here
breakdown of a beef.
The Healthy Butcher's
Guide to Grilling
This is BBQ'ing
101. Plain and simple.
Cheese... A Primer
Are you confused
when you walk into the cheese department?
In this edition
we explore the world of cheese and how to distinguish between the myriad of
options available today.
The Mighty Sausage
sausages... from your Sausage King!
The Healthy Butcher's Perfect Turkey
brining, seasoning, roasting & carving a turkey!
Braised meat is
the ultimate comfort food. And it's so easy to turn an inexpensive and
tough cut of meat into a heart-warming dish. Learn how...
Kobe that. Just what are all these breeds of beef? Is one better than
another? Find our more.
Working Your Engine
Get that heart
pumping! Understanding the
Breaking Down the Lamb
cuts of lamb and the
of each cut.
Meat Meet Wine
pairing sheet. Plus reviews of some great
wines for some
simple Healthy Butcher dishes.
Canning Tomatoes - Preserving Fall Freshness Year-Round
In the middle of
winter, nothing compares to the
taste of a
heart-warming plate of pasta with
sauce. In this newsletter,
learn how to can
your own jars of tomatoes from
farm-fresh tomatoes now available.
Salt of the Earth
What is the
difference between table salt and sea salt?
How about kosher
salt and iodized salt? Learn more about this simple crystal that is
essential to human life.
Thoughts on Terra Madre
by Jamie Kennedy
Slow Food is a
movement backed by 75,000 followers around the world. In late October,
Slow Food organized the second Terra Madre conference which brought 9,000 people
to Turin, Italy to discuss the future of our food. Toronto's acclaimed
chef Jamie Kennedy was one of Canada's delegates to Terra Madre 2006 and writes
his reflections on the event.
Breaking Down the Pork
From a sustainable agriculture, very few animals can
come close to the pig in providing nearly 100% utilization - “everything but the
oink” as they say. This newsletter breaks down a pig into all of its delicious
Let's Talk Fat
Nothing elevates the taste of a gourmet dish like pure
unadulterated fat. Chef Ezra Title discusses various types of fat used in
cooking, including olive oil, animal fats, and dairy.
A steak guide with a twist... The World's First Steak
Guide to Exclude Tenderloins, Striploins, and Rib Steaks! This article
contains an in-depth analysis of several cuts of beef perfect for summertime
The Perfect Steak
What makes the perfect steak? Should you sear?
What's the optimum internal temperature? What happens when meat is cooked.
All these questions and more are answered in this issue of Live to Eat.
Cheese Specialist Julia Rogers explains the meaning "raw
milk" and the differences between raw, pasteurized, and thermalized cheeses.
Butcher's Book Shelf
Head Butcher Ryan Donovan reviews five essential books for a
butcher shelf, or anyone wishing to develop a deeper understanding of food.
Prosciutto: What a ham was meant to be
What is prosciutto? What is the difference between Parma Ham
and Serrano Ham? How is prosciutto made? All the answers to these
riveting questions and a lot more on the king of charcuterie.
Your Edge (and how to keep it),
by Peter Hertzmann
Knife expert and best-selling author Peter Hertzmann explains
what makes a knife sharp, steeling a knife, and various knife-sharpening
techniques. This article links to several videos as well where Peter
visually explains the sharpening techniques further.
The Fundamental Principles of Roasting
Learning to roast is to an adult what learning to ride a bike
is to a child. In this newsletter, our Head Butcher and Head Chef team up
to explain the fundamentals of roasting. Slap on those training wheels!
Don't forget to print a copy of the
Ultimate Roasting Chart or
Ultimate Roasting Chart - Fridge Magnet Edition
for future reference!
The Primal Diet is based on a simple premise – eat only what was
available to early hunter-gatherers. So, needless to say, raw meat plays a large
role (yup, raw… not rare, not seared, but raw). Award-winning author Susan
Bourette takes you into the world of primal eaters! You’ll be hungry for more,
but don't fret - this article is a chapter from Ms. Bourette’s book
Carnivore Chic – From Pasture to Plate, A Search for the Perfect Meat
available at The Healthy Butcher or any find bookstore.
A Guide to Ontario's Growing Season and The Dilemma We Face When
Choosing Local versus Organic
Adding to our popular "Fridge Magnets" we have produced an
easy-to-reference guide to Ontario's Growing Season. In addition, we
discuss an interesting dilemma we recently faced in deciding to choose "imported
organic" instead of "local conventional" strawberries. At what point in
time did "organic" lose it's localness???
The New Canada Organic Regime
We explain the status of organics in Canada today, and how
things will change as of December 2008. Plus... our predictions of the
weaknesses of the new regime.
Sustainable Seafood - Part 1 - Informed Decisions
Fish is now the world's most-traded animal commodity, with about 100 million tons of wild and farmed fish sold each year! Is there a sustainable model
to the seafood industry? What is sustainable seafood anyway? Farmed vs. Wild? We lay it all out!
Sustainable Seafood - Part 2
The Salmon Debate
Vexing and heated is the question of salmon. On the one
hand, if we eat only wild salmon we risk obliterating our wild resources.
On the other hand, farmed salmon has become one of the worst industries for the
potential harm to humans and the environment. In this issue of Live to
Eat, we lay out the issues so you can make informed decisions.
Guide to Essential Cookware
Are you confused by all the materials and brands available
for cookware? Are you looking to replace your pots and pans with some
better models, but don't know how to choose? This guide will bring you
through all the essentials and lays out The Healthy Butcher's Essential
Collection, six pieces that will do most anything in the kitchen.
The Seasonality of Meat
and the Extraordinary 2009 Beef Vintage
The Guide to Knives
Selecting a knife - your most important kitchen tool - is no
easy task. This guide breaks down all the components of a knife so you
feel comfortable with the knife you choose to wield.
VEAL - The Greener (and Rosier) Side
What is veal? Why is eating veal frowned upon?
Is there a better, sustainable way.
This article brings your through the veal industry and lays the road ahead for a
greener (or rosier) future.
Celebration of Scottish Pâté
Stomachs churn and eyebrows rise when the word “haggis” is
mentioned. It doesn’t have to be that way; in fact, it shouldn’t. A good haggis
ranks among the best regional pâtés. Dig into some quality haggis followed
up by a dram of single malt!
The Guide to Extra Virgin Olive Oil
What makes a good Extra Virgin Olive Oil worth it's price?
What should you look for on a label? Can you cook with olive oil? These
answers and more are answered in volume 34.
The Brainstormery, My Friends!
by Scott Feschuk
Fellow citizens, we, too, have the means to make bread
obsolete. Let's do it for Canada.
Perfect Burger Part 1
There aren't many dishes that are so easy to make, yet
completely transcend the sum of its parts to become sublime. In this two part
series we discuss the keys to successful burger making.
Perfect Burger Part 2
In the second part we get into the nitty gritty... proper
mixing, and the addition of eggs and breadcrumbs
Animal Welfare in Canada
The title speaks for itself.
Classic Kings of the Barbeque: Tenderloin, Striploin, and Rib Eye
We explain the differences between North America’s
traditionally most sought after cuts.
Essential Spices and Spice Blends
What sets a great cook apart from an ordinary one is a sure
hand with seasoning. In this article we breakdown the essential spices that
should grace your cabinet, and review our favourite blends.
Bread 101 - The No-Work Bread
Imagine being able to make awesome, tasty, artisanal style
bread without any experience baking and without the work of kneading... we tell
201 - The Lost Art of Slow-Rise Artisanal Bread
We take Volume 41 one step further in
this issue, and explore the lost art of slow-rise artisanal bread making.
Even if you have never made bread before in your life, by following Bread 101,
then Bread 201, you will have graduated to a knowledgeable baker that can
converse and bake with professionals!
Season to Eat Beef
In this issue, we provide a primer on how beef are raised,
and how we define "grassfed" beef. We also explain why grassfed beef
should be thought of as a seasonal food.
At Last, The Job of My Dreams, by Scott Feschuk
In this issue, Macleans columnist discuses his dream job -
Marketing Manager, Bacon!
Silent Gluten Bullet
Celiad Disease is an autoimmune disease that is likely the
most common and most under-diagnosed condition in North America! We take a
deeper look at gluten, gluten sensitivity, and possible causes to a silent
killer that is costing us quality of lives, lives, and millions in medical
Meat Tenderness is a topic near and dear to our hearts. In Volume 48 of Live to Eat we answer all the common questions surrounding why some meat is tender, and some not so much. Judging meat tenderness, the effect of age, stress, fat, feed and genetics on tenderness... and ways to increase tenderness.
The Paradox of an Organic Twinkie
In this article, we explore Joan Dye Gussow's article called; Can a Twinkie be Certified Organic?
A Guide to Cooking Oils (Part 1: Understanding Fat)
Fat is a hot (and misunderstood) topic. Knowing about what oils to use in your kitchen is the difference between not only being a good cook, but more importantly ensuring you and your family stay healthy for years to come. That seemingly simple decision of grabbing an oil, pouring some in your pan, and applying heat has long term ramifications to your health.
A Guide to Cooking Oils (Part 2: Selecting Cooking Oil)
In Part 2 of this in-depth article, we delve a bit deeper into some of the science of fat and provide you with a guide to selecting cooking oils.
The Ultimate Guide to Canadian Meat Labels
We take you through the most common terms found in Canada to describe meat, and what they actually mean.
How to cook the perfect steak in a cast iron pan
If you believe that you need a barbeque to cook the perfect steak, think again. In this newsletter we take you through five easy steps to cook the perfect steak in a $30 cast iron pan, on a stove, in the comfort of your own home. The winter is a great time to enjoy an amazing steak.
How to Spatchcock and Roast the Perfect Turkey
Imagine roasting a whole turkey in one-third of the time it normally takes, with the resulting turkey being the juiciest turkey ever! Therein lies the magic of spatchcocking, an age old method of flattening a bird by removing its backbone.
Could we have found the World's Best Beef?
About three years ago we made the decision to explore the possibility of sourcing 100% Grassfed Beef from the southern hemisphere. Time for The Healthy Butcher to take an in-depth look at what made this beef so incredible, and to determine if importing the beef was justified. So, Dave Meli (Head Butcher) and I took the trip down to New Zealand in August (poor us). We hope you enjoy both the video and article.
Bone Broth: Why it's healthy and how to make it
Bone broth has been said to ease joint pain, strengthen bones, aid in digestion, enrich blood, build muscle, boost the immune system, and even improve your memory! In this edition of Live to Eat, we teach you how to make a healthy bone broth, and then delve a bit deeper into its constituent parts to discover the reasons why the slowest of slow foods makes for a great afternoon substitute for vanilla lattes.
A Q&A with award-winning author Mark Schatzker on his new book, The Dorito Effect. Mark distills thousands of pages of scientific research to prove that our problem with food today can be summarized with one word: Flavour.
10 Years In...
Ten years! 2015 marks our decade milestone, and we're celebrating! We thought it would be fitting to reflect on a bit of history and how Tara and I started The Healthy Butcher. It is a story we have rarely told in full, I hope you enjoy.
Raising the Steaks on Local, 100% Grassfed Beef
OK Good news and bad news. Bad news is that many (arguably most) of our beloved local farmers just don't get it (not yet anyway)... they haven't wrapped their heads around the concept that great grassfed beef starts with great soil, which produces great grass, which then equates to great beef. Without healthy soil, it doesn't matter what breed of beef they are raising, the result won't be good. The good news is that the future is promising! In this newsletter, we feature Pure Island Beef in Manitoulin Island where Jim & Birgit Martin are certainly at or near the forefront for consistent quality 100% Grassfed beef.
5 Simple Rules for Amazing Health
To end 2015, we’re going to countdown our Top 5 Rules for Amazing Health. Unlike lofty New Year’s Resolutions that are only achieved less than 10% of the time, what we want to do is take baby steps in all areas that can be repeated every day. All 5 aspects of our lives are interrelated; if you eat well, but don’t exercise your muscles, you simply cannot achieve optimal health. If you exercise, but don’t sleep well or fill your body with processed foods, the benefits of exercise are negated.
Scientifically Proven Healthy Steaks
If you want an amazing quality steak that is healthy for you, for the animal, for the environment, The Healthy Butcher is clearly the only source in the city. For this edition of Live to Eat, I took a trip over to U of T to interview Professor Bazinet about his work, his test results, and nutrition in general.
Who knows what we'll discuss next!