'Fleisher's' on Serious Eats

The Nasty Bits: Pigs' Feet

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

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

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

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

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