Carnivore Confidential

Charcuterie and the Law of the 41st Pig

Greetings Carnivores, Today, I have a special treat for you. A guest post by a very…
Knife sharpening 101 … revisited

Greetings Carnivores … A fellow blogger asked me about Knife sharpening and, I referred her to…
Carryover cooking

Greetings Carnivores, An old friend asked a good question the other day and it’s worthy of…
Forget the CHILL before you GRILL

Greetings Carnivores, Wow … where has the summer gone? Most of the month of June and…
Paying it forward …

Greetings Carnivores, I was honoured last week by another Blogger for a recognition award called the…
Grain … the big mystery solved (I hope)

Greetings Carnivores, Grain. What is it, what does it mean and, why is it important to…
The Mock Tender … MOCK being the operative word

Greetings Carnivores, I get asked questions all the time about certain cuts. Where do they come…
“Cool” … Country of Origin Labeling Law

Greetings Carnivores, Controversy. It makes headlines and sells newspapers, it’s the lead story on the radio,…
London calling … it’s Australia on the line.

Greetings Carnivores, Another friend of mine from the Land down unda, put another spin on the…
London Broil…Canadian Style

Originally posted on Tony Meets Meat: So, a few weeks ago I did a “London broil“. Carnivore…