Rain peppers the shop window as Matt Pinner admires steak. “That’s one of the best I’ve seen,” he says, examining the marbled cross-sections of two fillets laid out on a wide wooden counter. I’ve come to watch Pinner, a butcher of about a decade, disassemble a cow. Or, more specifically, take a “roasting”— from where the ribs meet the shoulder and along the spine to the rump — and turn it into steak.
雨点打在店铺的橱窗上，马特•平纳(Matt Pinner)在欣赏着牛排。“这是我见过的最好的之一，”他一边说，一边仔细检查着摆放在宽大的木制柜台上的两块大理石纹理的牛排横截面。我来的目的是观看平纳，一个有十年经验的屠夫，如何拆解一头牛。更具体地说，是看他如何将一块“烤肉”——从肋骨与肩膀相接的地方，沿着脊柱一直到臀部的部分——处理成牛排。
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