Gallery: Steakcraft: Heritage Meats in the Essex Street Market

The display case
The display case
Silva the butcher
Silva the butcher

Silva has three decades of experience as a butcher.

Man with a plan
Man with a plan

Patrick Martins of Heritage Foods USA.

Silva's Back-up
Silva's Back-up

Patrick Martins, Emilie Frohlich, and Staphanie Waddell.

Emilie Emerges
Emilie Emerges

With strip loin in hand.

Silva's jewel box
Silva's jewel box

The dry aging room.

American
American "Kobe"-Style Beef Ribeye
Slice of heaven
Slice of heaven

That is some serious marbling.

Silva cuts a steak
Silva cuts a steak

American-style kobe ribeye.

Trimmed
Trimmed

Silva trims the steak of the hard crust that has formed from the dry aging.

That's a wrap
That's a wrap

Silva knows you are going to love this.

The hands of the master
The hands of the master

Silva minds the counter.

Piedmontese ribeye
Piedmontese ribeye

Aged over four weeks.

Cutting a steak
Cutting a steak

Emilie cuts a Piedmontese ribsteak.

Looks like select, eats like prime
Looks like select, eats like prime

Despite the sparse marbling—this steak would surely grade Select by the USDA—Piedmontese beef, especially when dry aged, is remarkably tender.

Piedmontese Shell Steak
Piedmontese Shell Steak
$25 a pound!
$25 a pound!

All steaks, all breeds. One of the best bargains in premium steaks.

Beef Chart
Beef Chart

More quaint than your average butcher shop wall hanging.

Rules to farm by
Rules to farm by

The sign says it all.

Special!
Special!

They are special indeed.