The Cult of the Butcher

Thursday, November 26, 2009

The butcher is back. Tom Mylan, butcher and operator of the forthcoming butcher shop The Meat Hook, and Marissa Guggiana, president of Sonoma Direct Meats, an editor at Meatpaper, and author of the forthcoming book The Butcher Book, talk about the sudden interest in the regional butcher and nose-to-tail eating.


Marissa Guggiana and Tom Mylan
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Comments [2]

Gareth from Harlem

Oh knowing your butcher is soooo important.

The Albanese butchers shop has been on Elizabeth St in Manhattan since 1923 (or so) and is currently run by the young at heart Mr Albanese. He may be something north of 70 but going there will not only allow you to get the best steak in the city but allow you to partake in that old custom - sitting talking to one of the mongers who bring us our food.

Suffice it to say we run down the West Side highway from Harlem to Elizabeth Street just to get to see Mr Albanese - and restock our freezer of course!

Nov. 26 2009 10:55 AM
Robert from NYC

I know my butcher. I've learned how to properly butcher small animals, i.e., chicken and rabbit. I advise everyone who is interested in what they eat should get to know the butcher.

Nov. 26 2009 10:44 AM

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