At Left Bank Butchery in North Carolina, Ross Flynn practices seam butchery, which follows the seam of the animal's muscle groups, isolating individual muscles and creating cuts that cook evenly and reduce the waste that typical cross-cut butchery creates. Ross is dedicated to the small community he calls home and hosts free cooking classes where customers can gather in the back of the butcher shop and learn about the various cuts of meat Ross offers and how to cook them. Ross doesn’t just want to make these products available, he wants to make sure people know what to do with them when they get back to their own kitchens.

свернуть