Art or Science?

“Butchery is a science that requires use not only of the head, but also of the hands and heart, and therefore, it is also an art. I live it as a romantic art.

Cow Boy

I know poultry, lamb and pork well, because this is an integral part of the foundation of my 38 years as a butcher. But I specialize in beef, which I consider the most difficult, because of the details involved in its selection, aging, cutting and cooking.

Heavy Conscience

I cut beef thinking of the responsibility one takes on in the killing of an animal. I take responsibility for the meat, respecting all parts of the animal. Respect means seeking the best cut and cooking methods for each piece, from the muzzle to the tail. My butcher shop includes two restaurants and a family-style fast food menu. This is the answer I have found to use every single cut of the animal well.

Lean is Mean

[When shopping for a good cut], I suggest you look for meat that is not too lean, with a lovely deep red color, and some good aging.

Divine Inspiration

Dante is always in my soul. [I take inspiration from] the initial lines of the Divine Comedy: “Nel mezzo del camin di nostra vita, mi ritrovai per una selva oscura, che la diritta via era smarrita.” (In the middle of the journey of our life, I found myself in a dark wood with the right path lost). Through responsibility and respect, and using good common sense not only in how we work with meat, perhaps we too, can find our way past the “diritta via smarrita” (the lost path).”

Also in this week's dining section:
The Democratization of Molten Chocolate Cake