When you go to a grocery store, you’re usually presented with pre-selected cuts of meats that are popular, and sold in bulk. Because of that, the art of going to a butcher who utilizes the entire animal to its full potential, has been lost.
We Katchup with Michael Puglisi of Electric City Butcher Shop in Santa Ana, California, and learn the ins and outs of whole-animal butchery.
From getting a better quality cut of meat, to learning how to properly cook it, Puglisi and his shop pride themselves on providing a more personal experience than you would at a run-of-the-mill grocery store meat department.
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Your Hosts:
Elie Ayrouth (@bookofelie)
Geoffrey Kutnick (@geoffreykutnick)
Your Guest:
Michael Puglisi (@Electriccitybutcher)
Produced by:
Isai Rocha (@isairocha)
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