Zach Frechette
Former Editor in Chief of GOOD
- November 3, 2009 • 6:19 pm PST
- + responses
Meet Shanna Pacifico, the chef de cuisine & butcher at Back Forty restaurant in New York City. She helped devise a sustainable meat program that brings in whole animals to make up their menu, where everything gets used and nothing goes to waste.
Hang out inside the basement kitchen while Shanna breaks down their steer for steaks and burger meat and hear what she has to say about her love of butchering and the benefits of using the whole animal.
To try different cuts of meats or their famous burger, visit:
http://www.backfortynyc.com
Thanks for watching http://www.foodcurated.com
Shot & Edited by Storyteller: Liza de Guia
Follow my food obsessions on Twitter: SkeeterNYC
Hang out inside the basement kitchen while Shanna breaks down their steer for steaks and burger meat and hear what she has to say about her love of butchering and the benefits of using the whole animal.
To try different cuts of meats or their famous burger, visit:
http://www.backfortynyc.com
Thanks for watching http://www.foodcurated.com
Shot & Edited by Storyteller: Liza de Guia
Follow my food obsessions on Twitter: SkeeterNYC
Original article: Meat Appreciation: A NYC Restaurant Honors the Whole Animal on Vimeo
