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