• Why Your Favorite Restaurant Also Has a Butcher Shop

    1 month ago - By Eater

    The butcher counter sits next to the kitchen at Prime + Proper in Detroit | Michelle and Chris Gerard /Eater Detroit
    The growing trend of restaurant and butcher shop hybrids brings diners closer to where their meat comes from This story was originally published on Civil Eats .
    Every part of the chickens, pigs, cows, lambs, and goats that arrive at Grass & Bone in Mystic, Connecticut, get used. Take the fat: It gets turned into beef-fat chocolate chip cookies, made into candles, and used to cook with instead of butter or canola.
    “It's easy for us to sell the New York Strips, filet mignons...
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