MEDIA

Bon Appétit Hand Crafted

(series co-creator/co-producer)

Butcher Bryan Mayer of Fleishers Craft Butchery shows us how to break down a side of pig

Homemade Beef Jerky Isn't So Hard After All

We recently invited Bryan Mayer, the director of butchery education at Fleisher’s Craft Butchery, into our test kitchen to run us through some at-home jerky making procedure, and he did not disappoint. Bryan clued us in on some insider tips, and being the generous people that we are, we decided to pass them along to you. Here are the 10 things you should be keeping in mind while you’re prepping and making your own batch of jerky:

The 2016 Saveur Blog Awards Take Over New York

Pasta-making, hog-butchering, and plenty of partying with our winners. Food and lifestyle bloggers from around the country and across the world converged on New York City and the Saveur office for two days to receive awards, mingle, and eat a lot.

I Fulfilled a Lifelong Dream and Butchered a Pig

…Kind and patient butcher Bryan Mayer and I met at The Brooklyn Kitchen, a cooking school in uh, Brooklyn, where Bryan teaches classes, among his several other food-centric occupation.

Shepherding Hawai’i’s Food Future

Cattle, chicken, and hogs dominate our agricultural livestock landscape. Their meat packs the shelves of our grocery stores and finds their way onto countless restaurant menus and dinner tables across the country. But over the past few years, a smaller, more resourceful, and quite useful animal has been growing in numbers.

Renowned Butcher Joins Culinary Institute of the Pacific

CIP has yet to have a butchery program. With instructor Bryan Mayer students will not only learn the art of butchery but also how to connect with their local food communit

Rachel Ray Show

Daym Drops learns how to spatchcock a chicken & tie roasts