Nose to Tail
I've mentioned many a time, that the best way to purchase and consume local meat is by obtaining the whole beast. In this week's Time Out Chicago (via) Heather Shouse talks with several local chefs who get their own animals and then break the carcasses down themselves. Of course your whole animal will probably come broken down already. Still, like the Chefs, you'll have plenty of odds and ends as well as the kiskes or fifth quarter. See what these guys are doing with their local meat.