The only steak recipe you need. Plus: the cuts to ask for at your butcher this summer.
How does a particular cut of beef rise from obscurity to celebrity status? Top butchers offer a glimpse into their business—plus pro tips on how to put a perfect sear on the steaks they’re loving nowA FEW WEEKS AGO, I found myself gazing at a bachelor, laid out next to a Merlot and a feather. No, I was not surfing a fetish site. I was at the butcher shop, gawking through the glass case at a rosy display of meat. “Merlot,” “bachelor” and “feather” were the names of well-trimmed cuts of beef.
I’d never heard of these cuts. Could they possibly be new? Humans have raised cattle for 10,000 years, and butchery is just as ancient. Surely cows aren’t suddenly sprouting new parts.
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