A butcher explains what makes a good butcher.
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00:00This butcher shop is special because it's got a lot of history. As you can see, we've been here
00:05a really long time and also because we do a lot of dry aging on site, which you don't get that
00:14at a lot of places, at a lot of supermarkets. Smoking is like cooking at a low temperature.
00:20We pump it first and then we smoke it with wood chips. We soak it in the brine for a few days
00:27so that flavor develops and then we smoke it with our wood chips in our smokehouse.
00:32What makes a good steak is its fat content and dry aging it. We do a bit of dry aging here
00:41ourselves. These are our dry aged beef cutlets. They're delicious. They're
00:47one of the most popular things ever. Everyone that works here, this is their favorite.