“Local butchers have the time and space to dry-age the meat by hanging it on the bone as a full carcass. This is a far superior way of aging meat and gives a much more superior taste to the produc ...

And, at Chicago Meat Collective, butcher McCullough Kelly-Willis is even teaching classes. Butcher shops are a critical part of any neighborhood’s ecology, especially in Chicago, where meat ...

LYNN — In his bright, spare butcher shop, Josh Clark greets customers ... A boy eyes the side of beef hanging in the window of the refrigerated room behind the counter. Signs identify the ...

“Local butchers have the time and space to dry-age the meat by hanging it on the bone as a full carcass. This is a far superior way of aging meat and gives a much more superior taste to the product.