"I make a point not to forget that this thing I'm cutting in front of me gave its life for us to eat."
Jeffrey de Picciotto is a butcher at Dickson's Farmstand Meats in New York City. When he's not breaking animals nose to tail, he writes, edits, and produces the culinary how-to website FudeHouse.com. Warning: This interview may make you hungry.
People want to know more about their food and where it comes from, and consequently the butcher has become a kind of glamor job. But let's face it: aren't you covered in blood and guts all day?
Keep Reading Show less