Sustainable Meat and the Art of Butchery
In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. KQED's Forum gets into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the backyard.

Original Broadcast: Wed, Aug 10, 2011 -- 10:00 AM

Host: Sydnie Kohara

Guests:

Jessica Applestone, co-author of "The Butcher's Guide to Well-Raised Meat" and co-owner of Fleisher's Grass-fed & Organic Meats in New York
Joshua Applestone, co-author of "The Butcher's Guide to Well-Raised Meat" and co-owner of Fleisher's Grass-fed & Organic Meats in New York
Tia Harrison, co-owner of Avendano's Holly Park Market, executive chef and co-owner of Sociale restaurant and co-founder of The Butcher's Guild

Related Articles:

A Tell-All Guide to Artisanal Butchery By Adriana Velez (Civil Eats)
Events: Former Vegan and Vegetarian Write the Book on Sustainable Meat By Mollie McWilliams (SFoodie)

The Butcher's GuildThe Butcher's Guild

KQED's Forum: Sustainable Meat and the Art of Butchery