The Breslin’s Beef

Beef Carving at April Bloomfield's The Breslin in New York City

This past Tuesday I had the opportunity to stop in at The Breslin and watch the kitchen staff carve up an entire side of beef.

Chefs Carving Up Beef at April Bloomfield's The Breslin

Billy Barlow, who has previously butchered at Marlow and Daughters and Emeril’s Delmonico, led us through the process of making each cut. He also described specific cuts, e.g. the top sirloin, tenderloin, ribeye, and so on. The amount of work that goes into ensuring everything is cut correctly is intense. The entire side weighed in at around 300 lbs. and took a few hours to completely carve up.

In an age of factory farms and pre-cut meat, it’s becoming more difficult to find restaurants that break down whole animals. In doing this, a restaurant is obliged to use as much of the animal as possible.

I think you’ll find that the photos speak for themselves.

-Ryan

The Breslin's Beef

Sawing Beef at a Carving at The Breslin

The Breslin's Beef

Examining Cuts of Beef at the Breslin

Pointing Out Cuts of Meat at the Breslin's Beef Carving

Bonesaw and Beef Carving at April Bloomfield's The Breslin

Carving a Side of Beef at The Breslin

Chefs at the Breslin Carving a Side of Beef

Peter Cho and Billy Barlow Examine Cuts of Beef at The Breslin

Billy Barlow Demonstrating How to Carve a Side of Beef at The Breslin

Carving a Side of Beef at April Bloomfield's The Breslin



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