Ben Dyer was barbecuing a whole lamb when I met him on the sidewalk outside of one of his endeavors, Simpatica. I was on my way to interview Marissa Guggiana, author of Primal Cuts: Cooking with America's Best Butchers. Dyer was one of the artisan butchers she had featured in her book. We got to talking about the idea most people don't like to think about -- the meat on their plate was once a living animal. He spoke of care and respect. View the video:
And, Dyer says, you can tell the taste difference between an animal that has been humanely raised versus one that has "been pushed through the machine."
Originally posted on Cooking Up a Story.
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