Dario Cecchini, perhaps the most famous butcher in Italy, grinned like a little boy as he held onto a huge hindquarter of a cow. "Most people think of beef as a fillet," Cecchini said in Italian as writer
Faith Willinger translated his words. "You need to think about everything."
Watch him take apart a huge hunk of cow.
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Sean Rembold, the executive chef of
Marlow & Sons in Williamsburg, assures you that butchering a rabbit shouldn't be too tough—it's kind of like butchering a chicken. In these two videos from documentarian
Liza de Guia's
Food Curated, Rembold goes through the steps of taking apart the animal, then makes a sizzling pan of
rabbit cacciatore (essentially just
coq au vin with rabbit).
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[Photos: Chichi Wang] Marrying honest food with a great cause, Slow Food NYC hosted a lamb butchering class this past Sunday at The Institute of Culinary Education in downtown Manhattan. Proceeds from the class benefited the Slow Food NYC...
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Shanna Pacifico, chef de cuisine at Back Forty, takes pride in her butchering—ensuring that her menu incorporate every possible part of an animal. In Liza de Guia's latest video, watch as she breaks down a quarter of a Fleisher's...
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Professor Mylan holding class last fall. Tom Mylan's butchering classes at the Brooklyn Kitchen have inspired a pretty religious following. They fill up fast. The curriculum: he walks you through the process of cutting up half a pig, explains...
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Editor's note: Our Tom Mylan worship knows no bounds here at Serious Eats: New York. Alaina went to his pig butchering class at The Brooklyn Kitchen, Erin went to one of his pig roasts, and now Tam has followed suit...
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As Brooklyn bands played in the backyard of East Williamsburg's 3rd Ward on Sunday, the real rock star was making music by taking a big, serrated knife to a 200 pound roast pig. Butcher Tom Mylan of Diner, Bonita,...
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