The Breslin’s Beef
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.
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
May 13, 2011 @ 21:56:41
It’s great to see a whole side of beef in a hotel restaurant.
May 14, 2011 @ 16:48:53
Definitely! The Breslin has a great ribeye that’s always on the menu, but I imagine the rest of that beef will be used in some special dishes.
Jun 08, 2011 @ 19:40:36
Great photography, the beef looks amazing!
Jun 08, 2011 @ 21:14:33
Thanks, glad you enjoyed! -LR
Jun 21, 2011 @ 17:52:06
The Breslin does a mean lamb burger too. So delicious, the juices run down your chin…
Jun 21, 2011 @ 17:55:18
The leftover burger is even better for breakfast! If there is any leftover, that is…
-LR