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How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City — Clocking In
How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day — Mise En Place
Meat Maverick | Flannery Beef // 60 Second Docs
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Era Of Big Beef May Be Over. Smaller Butchers Could Be The Future Of Meat | Big Business
A Day in the Life of Whole Animal Butcher Heather Marold Thomason — Clocking In
Insane Profits from 11 Cows on 27 Acres. Our secrets to big profits
Olivier’s Butchery San Francisco Video Story
How Yama Seafood Sells 8,000 Pounds of Tuna to NYC's Michelin-Starred Restaurants — Vendors
Walter Rose & Son tour of the butchers shop and cutting plant
How a Master Chef Built an Entire Restaurant Out of Aged Wagyu Beef and Open Fire — Smoke Point
How a Master Chef Built One of the Country's Best Restaurants In Elk, California — Mise En Place
