
Kate Kavanaugh, who owns Western Daughters Butcher Shoppe in Denver, breaking down a rack of beef ribs, separating rib-eyes from rib plates.
"Flatiron steak is the second-most tender muscle in a steer's body," she said, focused on her knife work. "This guy sits on the scapula, and I love it because it has beautiful lacy fat."
After the meat was cut down into several smaller steaks, she wrapped one up, grabbed a couple of tallow cubes molded into the shapes of "Star Wars" characters, and headed to a nearby kitchen to cook us some lunch.














Comment: It's great to see vegetarians and vegans, with a rightful sense of disgust at the way conventional meat is produced, turn that emotional energy into positive action. Rather than try to opt out of the system entirely, an impossible task vegans and vegetarians fool themselves into believing, they are working from the inside to change the system for the better.
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