VIDEO
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by
FoodCurated
A Meat Guru's Trick to Selling the Innards
VIDEO DESCRIPTION:
The trick? Hide it, deliciously. When working with whole animals you have to get creative. Zero waste is important, especially
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at a small butcher shop. But it's tough when customers still aren't accustomed to buying and cooking the "nasty bits" of the animal (i.e., the heart, tongue, tripe, liver). Meet Chef Gabe Ross at Dickson's Farmstand Meats. He figured out a trick for selling the odd cuts of the animals. The trick in this case involves a hearty portion of beef tongue and liver.
Posted: 01/31/2011
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Views: 4,142
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Duration: 03:34
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