#butchery

#butchery

You can leave the butcher shop with perfectly tenderized meat that you didn't have to lift a finger to achieve by simply asking the butcher to do it for you. With recipes like tacos, cheesesteaks, stir fry, and other dishes that typically use tough cuts of meat like flank, skirt, and chuck steak, tenderizing is necessary. It can also be a bit of a pain to tenderize steak and other meats at home, but it's something any good butcher would be happy to do for you before even leaving the shop.

While France will probably always be the top destination for a dazzling plate of steak frites, you don't necessarily need to fly all the way to Europe to enjoy the classic dish. In fact, if you're in the Delaware area, you can head right to Snuff Mill - a local restaurant, butchery, and wine bar known for its tender filets, dry-aged strips, and perfectly cooked steak frites. Snuff Mill was founded by William "Bill" Irvin, a restaurateur from nearby Maryland.

Most Americans are probably only familiar with a few basic cuts of pork, but even then, naming conventions can be confusing. We know pork chops and loin, ham, and a few others, but not many people could tell you where they come from. Once you get into pork steaks and country-style ribs, you are probably totally lost. And one of the most confusing names seems deliberately misleading. Pork butt is not actually from the rear of the pig; that is where the ham is cut from.