08/17/2009 12:46 pm ET | Updated May 25, 2011

Head To Hoof: A Brooklyn Carnivore Movement

Head to Hoof

Part of the artisanal food renaissance is having a true understanding of where food comes from, how it's raised and ultimately how it ends up on a dinner plate. The"head to hoof" carnivore movement is Brooklyn butcher Tom Mylan's contribution to the cause. You can find him holding court at Brooklyn Kitchen on Monday nights, teaching sold-out classes in Pig Butchering to rapt students who leave with a hefty portion of fresh-carved meat and an education in animal anatomy. Head to hoof butchering emphasizes having a genuine respect for the animal's life, encouraging the use of all parts of the animal for food. Mylan's Williamsburg butcher shop Marlow & Daughters serves restaurants who align with the cause as well, including Marlow & Sons, Diner and Bonita. - 95 Broadway, Brooklyn, NY


Head To Hoof is featured in our latest book, PSFK Snapshot Brooklyn

This article originally appeared in