Dudley is a certified master butcher, a virtuoso when it comes to optimal preparation of raw beef, pork, venison, lamb, and ...

The methods of butchering a deer vary greatly from person to person, with some people cutting off the head and hanging it upside down for a whole day to drain the blood, and others removing the ...

Josh Dudley prefers meats. Dudley is a certified master butcher, a virtuoso when it comes to optimal preparation of raw beef, pork, venison, lamb, and poultry into cuts way above the ordinary.

gray or discolored meat, [and] the wrong cuts for the recipe you are looking to execute," he warns. The best venison will come from a younger deer that's sold between October and January and will ...

Owners of the local online butcher shop say they intend to protect their employees, their farmers and their investors ...

The author crossed the pond to stalk the Cotswolds with renowned chef, restaurateur and deer stalker Mike Robinson.

Cuts of loin, backstrap and rump sat stacked ... “You do get free additional meat options, like the venison meat that we’re providing today isn’t going to go toward any individual’s ...

Venison steak decorated on a plate with small potatoes and fruit - Mesve79/Shutterstock ...