This week, New York Magazine has a wonderful feature on butchers and their thoughts on preparing meat--which you can find in both the print and online editions. Molly Friedman and Helen Yun talked to eight NYC butchers (and one chef), about cuts, quality and cooking tips, with some personal histories sprinkled around for color and flavor. Accompanying the quotes are the fantasticly rich and real photographs by Hans Ginssinger who is probably my favorite raw-meat photographer. No one else can make bones and raw flesh look so beautiful.
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