In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. We get into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the back yard.
Sustainable Meat and the Art of Butchery
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Guests:
Jessica Applestone, co-author of "The Butcher's Guide to Well-Raised Meat" and co-owner of Fleisher's Grass-fed & Organic Meats in New York
Joshua Applestone, co-author of "The Butcher's Guide to Well-Raised Meat" and co-owner of Fleisher's Grass-fed & Organic Meats in New York
Tia Harrison, co-owner of Avedano's Holly Park Market, executive chef and co-owner of Sociale restaurant and co-founder of The Butcher's Guild
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