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.
雨點打在店鋪的櫥窗上，馬特?平納(Matt Pinner)在欣賞著牛排。“這是我見過的最好的之一，”他一邊說，一邊仔細檢查著擺放在寬大的木制柜臺上的兩塊大理石紋理的牛排橫截面。我來的目的是觀看平納，一個有十年經驗的屠夫，如何拆解一頭牛。更具體地說，是看他如何將一塊“烤肉”——從肋骨與肩膀相接的地方，沿著脊柱一直到臀部的部分——處理成牛排。
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