Being a butcher has never been as highly regarded as in today’s culinary world. The ability to work with a whole animal, break it down, and utilize all parts is a skill sought after by many chefs. With more and more people interested in the art of butchery, we sat down with Chef Nick Rappoport to get advice on where to start. Below, he tells us what to look for when buying meat, why bigger is better, and offers tips on how we can all hone our skills.
RECIPES FEATURED IN THIS POST:
Bacon & Mexican Chorizo