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With a knife kit hanging from a thick chain link around his hip, head butcher Lee Desrosiers steps into his walk-in at Reynard, to check on this week’s delivery. A whole cow arrives at the Wythe Hotel’s restaurant each week, and it’s Desrosiers’ task to break it down for the kitchen. He can get about 12 ribeye steaks from the animal, enough for maybe one night’s dinner service—but Desrosiers’ nose-to-tail mission means he’s just...
Finally, Brooklyn has produced the perfect gift for the hardcore carnivore or Fight Club enthusiast in your life. Lena Diaz, the head butcher at Fort Greene fine foods emporium Greene Grape Provisions, has been using the excess fat from the shop's cuts of meat to make soap and candles to sell at the shop's pop-up market. Waste not, want not, we guess? Diaz explained to DNA Info that the idea  came from all the excess fat that the shop...
This Kingston-based butcher shop, already popular among New York’s meat-eating sustainability crowd, opens a Brooklyn outpost in September; with a commitment to selling the meat only of organically raised animals, it ought to fit right in on Fifth Avenue in Park Slope. Plus, it has local cred: Joshua Applestone, a one-time vegan who runs the place with his wife Jessica, got the shop’s name from his grandfather, who opened a butcher shop called Fleisher’s...

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