When working with whole animals you have to get creative.
Zero waste is important, especially at a small butcher shop. But it's tough when customers still aren't accustomed to buying and cooking the "nasty bits" of the animal (i.e., the heart, tongue, tripe, liver).
Meet Chef Gabe Ross at Dickson's Farmstand Meats. He figured out a trick for selling the odd cuts of the animals. The trick in this case involves a hearty portion of beef tongue and liver.
See how he gets the job done by working them into his original recipes for rich, handmade, artisanal terrines.
Shot & Edited by Storyteller: Liza deGuia
Follow my food obsessions on Twitter: @SkeeterNYC
To try Gabe's terrines & charcuterie, visit: dicksonsfarmstand.com
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