Meet Mark DeNittis!
I feel confident that our mindful choices continue to be what we as butchers/business owners/chefs contribute to the incremental shifts of sustainability in our professional and personal daily practices.
What do you think about the current media hype and attention on butchery, butchers and meat in general?
What do you believe is the role butchers in the movement for a sustainable food system and what do you see as the biggest impediment to a truly sustainable meat industry?
It is was great growing up in the culinary industry having been a skilled craftsman/tradesman. More recently having continued my professional growth in working towards being an industry leader and expert within the meat industry, I am honored and excited about being a member, especially a charter member of the begining of an organization as such.
As far as recipe…
Season with Sea Salt, Cracked Black Pepper and Granulated Garlic, grill to mark mooing or baaaahing rare.