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The Nasty Bits: Pigs' Feet

Serious Eats Chichi Wang 13 comments

A stab, on the other hand, registers instant shock and pain. The moment the tip of the knife went into my hand, in the tender area between the thumb and the rest of the hand, blood started gushing at the point of entry. It made my stomach turn to see the rate at which the blood was escaping from the wound. More

The Butcher's Cuts: Pork Brisket

Chichi Wang 11 comments

If you ask for a pork brisket at the meat department of a regular supermarket, you may get a funny look from the person working behind the counter. "Beef brisket?" they'll ask, assuming that you want cow. A real butcher will know exactly what you want. Though brisket is the term applied to the bottom half of the shoulder section of the cow (not including shank), the same muscular groups can be found on the pig as well as the lamb, for that matter. More

The Nasty Bits: How to Break Down a Pig

The Nasty Bits Chichi Wang 17 comments

"It takes four cuts to break down a side of pig," Josh Applestone told me. "I can teach you how to do it in two hours, tops." Josh made good on that promise on my third day at his butcher shop Fleisher's Meats when, toward closing time, we stood at the table with a half side of pig and started from the beginning. More

The Butcher's Cuts: Grind, the Most Sustainable Chop at the Shop

Chichi Wang 13 comments

As a newbie apprentice at Fleisher's Meats, I spend plenty of time at the shop cutting down meat for the chop bin. Whenever a rack of lamb is frenched, the meat in between each and every rib must be scraped or pulled off the bone. If a cut of pork shoulder or belly is being rolled and tied into a roast, we save the meat that's trimmed prior to tying the roast. In short, everything that's not displayed in the case must be turned to grind or used in stock in order for the shop to maintain its input/output calculus. More

The Nasty Bits: Pig's Head

Serious Eats Chichi Wang 35 comments

So I had some space issues this week. After my first few days as an apprentice at Fleisher's Meats in Kingston, New York, I returned to New York City laden with four garbage bags' worth of the finest meat around. But the crowning glory was the pig's head, molars and all. More

The Butcher's Cuts: Going Whole Hock with Joshua Applestone at Fleisher's Meats

Chichi Wang Post a comment

During my visit to Fleisher's Grass-fed & Organic Meats in Kingston, New York, owner and butcher Joshua Applestone showed me how to break down a pig. In this first installment of The Butcher's Cuts, I focus on ham hocks and how to deep fry them. More

Deep Fried Chinese Ham Hock

Serious Eats Chichi Wang 1 comment

Learn more about cooking ham hocks here. [Photograph: Chichi Wang]... More

The Nasty Bits: Welcome to Fleisher's Meats, Where Brains are Just a Bandsaw Away

The Nasty Bits Chichi Wang 13 comments

Two months ago I began an apprenticeship at Fleisher's Meat Shop in Kingston, New York, that started with a single premise: Could Joshua Applestone and his team of butchers teach me, your humble nasty bits columnist, to break down a pig in one week or less? It took me a week to learn how to butcher a pig, but what I couldn't have anticipated are the months I needed to recover from my time upstate. More

Scrambled Brains

Serious Eats Chichi Wang 2 comments

Learn more about preparing brains here.... More

Where to Get Killer Corned Beef for St. Patty's

New York Erin Zimmer 1 comment

Irish or not, serious eaters need serious corned beef on St. Patty's Day. We've scoured the city for restaurants, delis, and butchers that are pickling and braising beef themselves. This is the serious beef you need. More

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