In the wake of the Times‘ investigation of the ground-beef industry — and its section on how quickly slaughterhouses must break down carcases — Y&H offers up this video on the proper way to butcher a side of beef. Obviously this is an apples-and-oranges comparison. Slaughterhouses must remove hides, organs, and intestines; butcher Tom Mylan is merely breaking down a side of beef.
But forgive me. I’m feeling nostalgic. This video comes from Gourmet, which just got its pink slip yesterday from Condé Nast.