New Yorkers love their meat. But in recent months our appetite has concentrated on charcuterie beautiful, unctuous cured meats such as prosciutto, paté, salami and terrine. “New Yorkers are g… ...

“A butcher can offer you a lot of services,” Hubbard says. “We can give you exactly what you need.” Butcher shops that bring in whole carcasses can offer customers a wide range of options.

It's also easy to see why the craft of meat cutting that Buisch has practiced so diligently for 42 years is being lost to time. ... Buisch asks as he sponges blood from his cutting table.

On his table, there were three kinds of meat, each of which required a specific shape and weight. A sirloin could measure 10, 12 or 16 ounces. A perfect fillet had to be 1.5 inches thick.

“Farm to table” is the latest buzzword in the restaurant world, ... before the meat is cut into specific pieces like ribs, bacon, or brisket. 6. PACKAGING AND DISTRIBUTING.

And already, foodies here have embraced meat-cutting as spectator sport. ... but it's one way a city dweller can procure a whole animal from a local farm for the dinner table.