9.13.2006

[Link] The butchers of New York


This week New York magazine takes a butchers at, well, butchers. Check out their feature here. They provide recommendations for butcher shops across New York City and share cooking tips from butchers. According to this story, supermarket butchers buy blood by the gallon to "redden everything up so it looks nice."

The editors at New York are right. I'm never sure what to buy, what to ask when I'm at the butcher. The article has unique photos by Hans Gissinger; his pictures look much better in the print magazine than the online version. Take a look at the series of sausage photos on his website too.

This picture is an aged steak, a T-bone I think, I had this summer from the butcher in Grand Central Market.

3 Comments:

Anonymous Anonymous said...

I loved this feature! I was sorry that they didn't include Ottomanelli's on Bleecker St, though. The guys there are always super helpful when I go in to get my "variety meats" and sausage ingredients, and they once sold me a nice fresh goose for a very ambitious Xmas eve dinner with my inlaws. (Oh, the things you can make with an unexpected gallon of goose fat...)

How'd you cook that steak, by the way? Some people swear by cast iron, but I think nothing beats a charcoal grill.

5:21 PM  
Anonymous Mr. S said...

Oops - that wasn't meant to be an anonymous comment, sorry...

5:22 PM  
Blogger Michele said...

Hey, that's not a t-bone...looks more like a sirloin or london broil.

5:52 PM  

Post a Comment

Links to this post:

Create a Link

<< Home