Meat Dishes by the Best Butchers
These recipes include a three-ingredient prime rib roast and sautéed German sausages with bacon and apple sauerkraut.
Chef Robert Wiedmaier gives butchering demos at the Butcher’s Block in Alexandria, Virginia. At his restaurant next door, Brabo, he serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Demiglace is available from dartagnan.com.