Slurp it up! The city's first bone broth bar has opened. Find chicken and beef broth, plus all the herbs and spices and citrus to make it your own, Muckleston & Brockwell - A Fine Butchery ottawamagazine.com/eating-and-dri…

City’s first bone broth bar opens: Muckleston & Brockwell ladle out chicken & beef 'tea' — buff.ly/2L3NKvG

#POCUS teachers: Need anatomical model for echocardiographic “cuts”? Your butcher can be an excellent resource. In #ottcity , my friend ⁦Andrew Muckleston⁩ can hook you up!

Meet Andrew +Lindsey, owners of Muckleston & Brockwell - A Fine Butchery , a butcher shop in Beechwood that is decorated so beautifully & cozy you just want to move in ❤️! “The support that we’ve seen has been… instagram.com/p/BsYT3RdlpuD/…

This is the "before" pic, potato and leek sausage-stuffed pig foot, courtesy of Andrew Muckleston ... tonight, I will post the "after" picture. Stay tuned.

.Andrew Muckleston potato-and-leek sausage-stuffed pig's foot, on @Knifewear larch cutting board with Masakage "flesh slicer". Could I be any classier?

Andrew Muckleston @Knifewear Presentation is everything.

Apparently, there is a beer and charcuterie and leather thingy going on this evening at my bud Andrew Muckleston's, facebook.com/events/3894457…

Thanks Andrew Muckleston for the service today. Let me know when veal arrives. #ossobucco.

Here’s a good read on some of the things that M&B stands for and will always stand… instagram.com/p/BcUpLnYAYKL/

Cool ... my bud Andrew Muckleston made the local news, newedinburgh.ca/wp-content/upl…, page 21.

I am totally stoked that Farm Boy is opening a store in the Rideau Centre this Saturday, ottawa.ctvnews.ca/farm-boy-ridea… But for meatables, it's still my bud Andrew Muckleston.

Congrats Muckleston & Brockwell - A Fine Butchery on your Top Choice Awards for best meat shop in #ottcity ! Good stuff, good service!

Honor to meet Daniel Alfredsson while shopping Muckleston & Brockwell - A Fine Butchery ; such a generous and kind person; a real treat. Happy Family Day!

Taylor Zhou Pablo Perez d’Empaire, MD, FRCPC, FCCM, FASE Or go to your local butcher and ask for cuore di vitello and have at it! Make your own “cuts”: PSLAX, MP SAX! Andrew Muckleston is my go to guy. He asks the meat inspector to minimize cuts preserving as much atria as possible

Andrew Muckleston You got some fine complements after a 10h smoke!