The Butcher's Info Blog

An information blog about the art and craft of butchery. Published by Chef/Butcher Tom Schneller

Sunday, December 20, 2009

Posted by Chef Schneller at 9:48 PM
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About Me

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Chef Schneller
Hello everyone! I teach Meat Identification and Fabrication class at The Culinary Institute of America, Hyde Park Campus. I regularly pass the art and craft of butchery to future chefs. The goal of this blog is to share my knowledge of meat with the rest of the culinary world and in the process discover new ideas and concepts from all of you. Welcome.
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dry aged wagyu

dry aged wagyu

Chef Schneller's Book

Chef Schneller's Book
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Poultry book

Poultry book

Labels

  • Beef
  • Butcher skills
  • CIA Demos and Presentations
  • cooking
  • Equipment
  • Farming
  • Game
  • lamb
  • meat products
  • pork
  • Poultry
  • restaurants and markets
  • sausage
  • Teaching
  • veal

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      • Get the Lard Out!
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      • Big Beef in New York??
      • On A Beef Chuck Roll
      • Campylobacter??
      • Small processors, small restaurants
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My Blog List

  • Insight from the Inside
    Sedia Jasa Kontak BBM Bergaransi
    9 years ago
  • THE sausage debauchery
    Salumi talk
    10 years ago
  • A Hunger Artist
    Yeah, They Do Call Them Bagels
    11 years ago
  • Wooly Pigs
    Bakers Green Acres vs Michigan DNR
    12 years ago
  • More than a cooking school - CIA Sizzle
  • Michael Ruhlman's blog

Meat sites and media

  • What is Umami?
  • Meatpaper.com
  • Dr Temple Grandin's site
  • Beef carcass / Canadian
  • Beef prices
  • Food timeline/meats
  • Poultry breeds
  • C I A link
  • Lamb/sheep breeds
  • Meat market prices
  • USDA Market info
  • Breeds of beef
  • Nitrite info
  • Beef purchasing info
  • Dry aged beef
  • Pork Myology
  • Beef Myology
  • Beef fab videos

Followers


CIA Link

Mangalitsa pork!

Mangalitsa pork!

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