This is a beautiful diagram of beef parts and what they mean to your stomach. Check out the NY Times article on Marlow and Sons and their cultivation of the art of butchery. I think it's pretty cool they are going to open up a butcher shop in Williamsburg: "The store will be the first retailer in the city offering nothing but local meat from small farms, cut to order, seven days a week. It will also supply Marlow & Sons, Diner and both Bonita locations, allowing them more leeway in menu planning." I'm there.
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