In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
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Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean. Not only will this episode make you a better cook, but it will save you money as well. After all, buying a whole chicken and cutting it up yourself is much more economical than buying chicken parts. Martha and Evan demonstrate some of the most useful butchering techniques, including cutting up a whole chicken, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from a pork loin.
Watch This Week’s Cooking Lesson
Martha Stewart and Evan Lobel demonstrate the technique for trussing a chicken. There is not just one way to truss a chicken.
Additional Recipes
For more of Martha Stewart’s Cooking School, visit MarthaStewart.com:
- Butchering Rack of Lamb
- Butchering Leg of Lamb
- Butchering Pork Loin
- Butchering Chicken
- Butchering Beef
