Frank Ottomanelli, 71, on the storefront of Ottomanelli and Sons Meat Market in the West Village.
Meat hanging in Hudson and Charles Local and Sustainable Grass-Fed Meats in the historic Meat-Packing District in New York.
Marek, born in Poland, holds a rack of kielbasa in Sikorski Meat Market in Greenpoint, Brooklyn.
Gary Guarinello slices ham at Schaller and Weber, traditional German meat market in the Upper East Side.
Jack Danielak, born in Lublin, Poland, in Schaller and Weber Meat Market.
Mario Zollo, born in Fontanarosa, Avellino province, Naples, in his shop Mario and Sons Meat Market in Williamsburg, Brooklyn.
Elle Wolfe, butcher from Denver, Colorado, at the Meat Hook, in Williamsburg, Brooklyn.
Sausage prepared by Miroslav Bajko in Sikorski Meat Market in Greenpoint, Brooklyn, NY.
Steven Rogulskyi, from Truskavets, Ukraine, has been living in NY for seven years and works as a butcher at Sikorski Met Market in Greenpoint, Williamsburg, Brooklyn.
Keigo Yamaguchi, born in Nagasaki, Japan, moved to New York and founded Japan Premium Beef, where he sells grade 5 imported Wagyu beef.
Carlos Alberto León, from Veracruz, México, has been in NY for 13 years working in El Gauchito, an Argentine butcher shop in Jackson Heights, Queens.
Three pork hams hang in Dickson's Farmstand Meats in Chelsea Market.
Pablo Iglesias, from Mendoza Argentina holds up a tray of freshly made ravioli, in El Gauchito, an Argentine butcher shop and grill in Jackson Heights, Queens.
John Fuhrman and Gary Guarinello from Bergen County, New Jersey in Schaller and Weber, a traditional German butcher shop and delicatessen in the Upper East Side of Manhattan.
Butchers hold parts of a beef hindquarter in El Gauchito, an Argentine Butcher Shop in Jackson Heights, Queens.
Sheere, an intern at Dickson's Farmstand Meats, in Chelsea Market.
"We've got to start treating the land well," says Sam Casner, from Wichita Kansas, an apprentice at Hudson and Charles Local, Sustainable, Grass-Fed Meats, a stone's throw away from the historic Meat-Packing District in Lower Manhattan.
J. Fox, was a vegetarian for 15 years before co-founding Hudson and Charles Local, Sustainable, Grass-Fed Meats in Lower Manhattan.
Sausages hanging from the rack at Sikorski Meat Market in the predominantly Polish neighborhood of Greenpoint, Brooklyn.
John Perri with a piece of beef hindquarter at the Meat Hook, in Williamsburg, Brooklyn.
Frank Ottomanelli, 71, on the storefront of Ottomanelli and Sons Meat Market in the West Village.
Meat hanging in Hudson and Charles Local and Sustainable Grass-Fed Meats in the historic Meat-Packing District in New York.
Marek, born in Poland, holds a rack of kielbasa in Sikorski Meat Market in Greenpoint, Brooklyn.
Gary Guarinello slices ham at Schaller and Weber, traditional German meat market in the Upper East Side.
Jack Danielak, born in Lublin, Poland, in Schaller and Weber Meat Market.
Mario Zollo, born in Fontanarosa, Avellino province, Naples, in his shop Mario and Sons Meat Market in Williamsburg, Brooklyn.
Elle Wolfe, butcher from Denver, Colorado, at the Meat Hook, in Williamsburg, Brooklyn.
Sausage prepared by Miroslav Bajko in Sikorski Meat Market in Greenpoint, Brooklyn, NY.
Steven Rogulskyi, from Truskavets, Ukraine, has been living in NY for seven years and works as a butcher at Sikorski Met Market in Greenpoint, Williamsburg, Brooklyn.
Keigo Yamaguchi, born in Nagasaki, Japan, moved to New York and founded Japan Premium Beef, where he sells grade 5 imported Wagyu beef.
Carlos Alberto León, from Veracruz, México, has been in NY for 13 years working in El Gauchito, an Argentine butcher shop in Jackson Heights, Queens.
Three pork hams hang in Dickson's Farmstand Meats in Chelsea Market.
Pablo Iglesias, from Mendoza Argentina holds up a tray of freshly made ravioli, in El Gauchito, an Argentine butcher shop and grill in Jackson Heights, Queens.
John Fuhrman and Gary Guarinello from Bergen County, New Jersey in Schaller and Weber, a traditional German butcher shop and delicatessen in the Upper East Side of Manhattan.
Butchers hold parts of a beef hindquarter in El Gauchito, an Argentine Butcher Shop in Jackson Heights, Queens.
Sheere, an intern at Dickson's Farmstand Meats, in Chelsea Market.
"We've got to start treating the land well," says Sam Casner, from Wichita Kansas, an apprentice at Hudson and Charles Local, Sustainable, Grass-Fed Meats, a stone's throw away from the historic Meat-Packing District in Lower Manhattan.
J. Fox, was a vegetarian for 15 years before co-founding Hudson and Charles Local, Sustainable, Grass-Fed Meats in Lower Manhattan.
Sausages hanging from the rack at Sikorski Meat Market in the predominantly Polish neighborhood of Greenpoint, Brooklyn.
John Perri with a piece of beef hindquarter at the Meat Hook, in Williamsburg, Brooklyn.