In this photo taken Wednesday, Dec. 14, 2011, Ryan Farr points out the knives to be used in butchering a lamb at 4505 Meats in San Francisco. Farr, a classically trained chef, came to butchery as a ...

Skinning wood pigeon? Cutting up rabbit? At a course designed to teach butchery and foraging, a writer feels closer to the primal experience of cooking — and eating. It’s a sensation more travelers ...

Jason Savard, the head butcher at Walden Local Meat, a shop in the South End, learned the trade while working on a Pennsylvania farm years ago. Now in his 30s, he’s part of the upcoming generation of ...