Grain
Bloody Butcher
B tier
Bloody Butcher is a striking red-streaked dent heirloom—dark red and blood-coloured kernels on substantial ears, historically grown in Appalachia and the eastern US for meal and feed. Flavour of the meal is rich and old-fashioned in cornbread and mush. Stalks are tall; ears are large compared with sweetcorn picnic cobs. Dry and grind for red-tinted cornbread and cornmeal mush. Some roast ears in milk stage for green corn. A serious heritage field corn, not a tender supermarket sweet. Seed savers maintain multiple slightly different strains under the Bloody Butcher name.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Bloody Butcher-type red dents were established in Appalachian agriculture.
Regional farmers continued Bloody Butcher for meal and livestock.
SSE and heirloom catalogues rescued Bloody Butcher for gardeners.
Artisan millers featured Bloody Butcher meal for colour and heritage.