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.