Cole Ward





1/28/2014
A new guide-to-meat book.
8/8/2013
“The Gourmet Butcher” Cole Ward breaks down the meanings of Kosher, Glatt Kosher, and Halal.
7/30/2013
Hmmm - not feeling so well. Was it those chicken wings?
7/10/2013
A brief description of what happens after slaughter.
7/9/2013
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
1/17/2012
Cole's manifesto for better butchers.
12/29/2011
Cole takes you through the first steps in learning to cut your own meat - sourcing.
12/14/2011
Cole's tips for the best stew meat, and his favorite burger recipe. Plus a chance to win a free Gourmet Butcher DVD!
12/7/2011
Cole talks about the horrors he's seen when people butcher their own deer.
11/29/2011
Cole announces an upcoming butchering workshop.
11/28/2011
Cole remembers the good ol musical days, and plays you a concert.
11/19/2011
Cole's opinion of those guys in white coats behind the supermarket meat counter.
11/14/2011
Cole responds to a critic.
11/14/2011
Cole responds to a critic.
11/9/2011
Cole describes some not-so-honest butcher practices involving meat loaf mix. Buyer Beware!
11/2/2011
Cole does a sausage-making workshop.
10/28/2011
Guest Chef Barbara Michelson talks about her recent pork workshop with Cole Ward
10/24/2011
Cole remembers some of the not-so-great things he saw in supermarket meat departments.
10/17/2011
Rabbit is delicious and extremely good for you.
10/12/2011
Cole's thoughts about fresh fish, with a recipe. Plus a neat way to order your prime rib.
10/9/2011
Cole discusses the challenges faced by organic meat raisers, as well as the health benefits of consuming organic meats.
10/5/2011
The Gourmet Butcher explains the best ways to re-heat red meats.
9/29/2011
Should The Gourmet Butcher produce a deer butchering DVD?
9/27/2011
The Gourmet Butcher's road trip to the Fair.
9/19/2011
A brief preview of Cole's presentation at the Mother Earth Fair Sept 24/25 at Seven Springs, PA.
9/15/2011
How to tell when meat or poultry is "off"
9/12/2011
Cole explains the term "dark cutter" as it applies to the effect of stress on meat animals, and eventually, its affect on consumers.
9/9/2011
The secret to a tasty, non-gamey, leg of lamb.
9/5/2011
Why locally-raised clean meat costs more than feed-lot meat; the role large USDA-inspected meat processing facilities play in the food chain. Plus a bad joke.
8/31/2011
Cole Ward - AKA The Gourmet Butcher - introduces himself




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