I usually cycle my cooking in two phases: 1. buy groceries to make a specific dish; 2. use the leftovers to make something new and different. It’s a process that makes me feel empowered, both creatively and financially (take THAT, grocery store—I’ve turned your “garbage” into dinner for free)….
My world of meat is complicated. So complicated that I have three stories for you: a story about my kick-ass butcher; a story about my wishy-washy meat purchases; and a story about a tender, braised lamb’s neck that will hopefully inspire you to find a kick-ass butcher of your own.
Though I hope you stick around for the whole story, please be warned that this post is about butchery and includes photos that may be upsetting to a non-meat eater.
My Kick-Ass Butcher
I want to buy good-quality meat from animals that have been raised and slaughtered responsibly. Meat that is fresh and never frozen. Meat that is sold to me by people who know what they are doing, who do their best to use up an entire animal, and who teach me to think beyond steaks, chops and roasts.
My convictions and my execution are a bit muddy—but more on that later….