Chef Eric Huang demonstrates how to break down a whole chicken for frying, Southern-style. Called country-cut chicken, this technique produces 10 piec...
https://chfstps.co/31Pra2Y Originally published in 2014 as part of our Tender Cuts Premium Class. Grant Crilly describes the basic cuts of meat. Feat...
We are once again in Urla. This time we are visiting a local butcher. Guven Butcher, Butcher Hasan prepares the internal organs of a goat for roast.
This is the second part of our Sesame Crispy Chicken, showing you how to debone a whole chicken. This looks difficult but actually it's really easy. R...
Get your hacksaws ready (but not actually -- leave it to the pros), because we challenged Molly Baz to master whole animal butchery. In this episode, ...
Whole pig breakdown! Neel Sahni demonstrates the unique cuts you can use to expand your menu and attract customers when you start working with primals...
The full story is here: https://chfstps.co/2PAIrrP Look, you might be locked into the traditional Thanksgiving turkey, or maybe your family is insist...
Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he sca...
Learn how to make an Airline Chicken Breast! Creating an “Airline” chicken breast is almost a lost art, which is a shame, since this easy technique cr...
This is one very impressive meal for two! High welfare pork tomahawk steak with beautifully sweet slow cooked fennel and a fresh olive salsa. Do not m...
