I suspect that more of us would be vegetarians, if we were forced to slaughter and butcher our own meats. Then again, I can't see myself giving up a good steak, every once in a while.
"Shanna Pacifico, chef de cuisine at Back Forty, takes pride in her butchering—ensuring that her menu incorporate every possible part of an animal. In Liza de Guia's latest video, watch as she breaks down a quarter of a Fleisher's steer. If you're not able to make one of Back Forty's butchering classes, here's your chance to take a look."