Thursday, 16 October 2008

Chefs Bring Butchery Back to the Table

Young chefs are bringing back the craft of butchery. They say it offers more flexibility because they're not tied to how the meat is broken down. The "alternative meat" used is sustainable, humanely raised and local...
...LATE mornings during the week, the Williamsburg restaurant Marlow & Sons feels almost like the Old World establishment it’s meant to simulate. Up front customers drink coffee amid the cheeses and produce of a quaint miniature grocery.
And every Tuesday morning in the rear dining room, a scene plays out that’s not just Old World old, but positively primeval. Sitting around a weathered wooden table, the heads of a tribe are dividing up the meat of large animals — on paper, at least.

Full Story: Take Half a Ton of Beef...; By STEVEN STERN, on The New York Times




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