Cutting-Edge Butcher Shops
These artisans are doing more than selling every conceivable cut of humanely raised meat: They're offering demos and DIY classes and even turning their shops into restaurants at night.
Left: You don't see many push-button cash registers anymore. How great, then, that The Butcher & Larder owner Rob Levitt, the former chef at Mado, installed one to ring up items like his bone marrowspiked burger patties. The register is right next to the wooden table where he and his staff do all their butchering, so customers can see where their favorite cuts come from.
© Jill Walt