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Steve Krut

Contributing Editor
meatpoultryeditors@sosland.com

Articles

ARTICLES

Tallgrass

For the love of bacon

02.18.2020

By Steve Krut

Casey Weber shows off his bacon creativity at Tallgrass Meat Company.

Pekarski's Sausage is located on a country road off Interstate 91 near South Deerfield, Massachusetts.

Sausage off the beaten path

02.17.2020

By Steve Krut

Satisfied customers keep spreading the word about Pekarski’s Sausage.

German master butcher Uli Lengenberg

German butcher giant

01.13.2020

By Steve Krut

Uli Lengenberg serves up taste, authenticity and German-style sausage in downtown Seattle.

Fisher Meats of Portland, Indiana is surviving and thriving as a multi-generational success story.

Fisher Meats surviving and thriving

12.09.2019

By Steve Krut

The Portland, Indiana, company is a multi-generational success story.

Alabama-based Bates Turkey Farm has been in the turkey business since 1923.

Talkin’ common sense turkey

11.15.2019

By Steve Krut

Bates Turkey Farm has been in the Alabama turkey business since 1923.

Tanya Cauthen and her husband Henry Reidy run Belmont Butchery in Richmond, Virginia.

Carving out her niche

10.02.2019

By Steve Krut

Tanya Cauthen shares her love of all things meat with her customers at Belmont Butchery.

Pine Street Market

Belly proud at Pine Street Market

09.17.2019

By Steve Krut

Rusty Bowers spotlights bacon at the Atlanta-area butcher shop.

The Mosley family teams up to run two family meat shops in Mobile and Daphne, Alabama.

Double vision

09.13.2019

By Steve Krut

The Mosley family teams up to run two family meat shops in Mobile and Daphne, Alabama.

Nick Morris, owner of The Cajun Cleaver specialty butcher shop and restaurant in Hoover, Alabama.

The Cajun Cleaver

08.26.2019

By Steve Krut

Nick Morris offers ‘Louisiana style’ foods to his Alabama customers.

Chop Shop practices whole-animal butchery and features many food items besides meats.

The Chop Shop opts for whole-animal butchery

07.22.2019

By Steve Krut

Uncommon meat cuts promote waste-not-want-not approach to food.

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