Grass-fed, pasture-raised beef—it’s what’s for dinner, and it's what’s up for grabs at this new crop of restaurants powered by well-stocked butcher shops across the country.
“There is a longstanding tradition of butchery and ‘the local butcher shop’ in Europe. It’s ingrained in the food culture and in daily life,” says chef Curtis Stone. “In the States, that’s much less the case, though I feel like the public is crying out for it.”
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Which why chefs, like Stone and nose-to-tail meat maven April Bloomfield, are bringing the whole hog and more to their latest establishments, both on the menu and at the counter for inspired diners to test out for themselves in the kitchen.