Marissa Guggiana traveled across the United States to seek out some of our nation's finest butchers and learn about their favorite dishes, techniques, and stories of their craft. Lucky for Serious Eaters, she has compiled the results in her book,
Primal Cuts: Cooking with America's Best Butchers. It includes some of New York City's best meat men: Andrew Dorsey from
Marlow & Daughters, Brad Farmerie of
Public, Nathan Foot from
Northern Spy Food Co., Tom Mylan from
The Meat Hook, and Adam Tiberio from
Dickson's Farmstand—alongside their fellow craftsmen and women nationwide.
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[Photographs: Chichi Wang] Last week at the Institute of Culinary Education, master butcher Rudi Weid taught me to butcher as I'd never known before—beginning with a whole side of heifer, and ending with a seemingly infinite array of cuts....
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