DennisLinkletter Posted July 9, 2009 Report Share Posted July 9, 2009 New York Times.. There is a new kind of star on the food scene: young butchers. http://www.nytimes.com/2009/07/08/dining/08butch.html?_r=1&pagewanted=1&th&emc=th We knew that butchers had rock star appeal from our very own meat cutting superstar Dave Zier.. Check out this guy on you tube.. Pretty smooth and fast.. I'd say he's cut a lotta meat.. Quote Link to comment Share on other sites More sharing options...
tcoliver Posted July 9, 2009 Report Share Posted July 9, 2009 Thats one sharp knife!! Quote Link to comment Share on other sites More sharing options...
primeats Posted July 9, 2009 Report Share Posted July 9, 2009 Reminds me of my apprenticeship in Dubuque,Iowa in the early 80's, I would have about 20 of these to do before lunchtime! Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted July 14, 2009 Report Share Posted July 14, 2009 Hey Dave - what did you do with all of your spare time before lunch? This guy cut his up in about 2 1/2 minutes. 20 would be done in less than an hour! Quote Link to comment Share on other sites More sharing options...
primeats Posted July 14, 2009 Report Share Posted July 14, 2009 Hmmm, good point. The problem here is that this guy is cutting up a carcass that is not refrigerated, or at least it's not real cold. We had to do this in a cold room, below 40 degrees, and the carcass had to be kept at temp from the holding cooler at under 38 degrees. No question this guy is good, nice sharp knife. I was really impressed with the Argentine butchers when I was there last winter. Great video. Quote Link to comment Share on other sites More sharing options...
