5 Questions You Always Wanted To Ask Your Butcher, Answered

But deep down, you have a plethora of meat-centric questions you've been itching to have answered. Perhaps you're just too timid to ask, or maybe you're content with the status quo. We at Food Republic are here to assure you that just being content is not good enough! Our column Ask Your Butcher seeks to answer FAQs in the world of butchery and tackles pressing issues facing both meat buyers and home cooks. We've compiled some of the most popular editions from the past few months to answer queries you may have had about the art of butchery, as well as to expand your meat horizons.

Can I cure my own meats at home?

Yes, absolutely! And do you want to hear the craziest part? Minimal equipment is required. You do need a mini-fridge, however. Let's build you a curing chamber and give you a recipe to get started!

How do I make the perfect burger?

We'll be the first to admit that this question has plagued all of us for years. After all, there can't be just one answer. But we can certainly help out with tips focusing on the four key aspects of burgers: the grind, the patty, the grill and the bun. Follow these steps and you'll be on your way to burger mastery.

What animal has an extremely high in protein and calcium and is also low in cholesterol, fat and sodium?

Did you guess chicken? Try again. Believe it or not, the answer is rabbit! As its popularity rises globally, we think you should be eating more of it. Allow us to explain exactly why and provide a simple recipe that utilizes braising.

What are the best ways to cook lamb?

Asado? Spit-roasted? Oven-roasted? We delve into the various breeds available for consumption and discuss the different methods for cooking. Can you think of a better way to spend a balmy summer evening than by spit-roasting a whole lamb in the backyard? We certainly can't.

Which parts of animals are most overlooked? Which of them should I be cooking with?

Several. Tongue, for one. Tails, for another. And don't forget about cheeks, feet and heads. Yes, we really are all in on whole-animal cooking! What's even more exciting is that nearly all of these parts are both easy to use and nutritious. And many of them are surefire bets to impress your friends.