Meet Shanna Pacifico, the chef de cuisine & butcher at Back Forty restaurant in New York City. She helped devise a sustainable meat program that brings in whole animals to make up their menu, where everything gets used and nothing goes to waste.

Hang out inside the basement kitchen while Shanna breaks down their steer for steaks and burger meat and hear what she has to say about her love of butchering and the benefits of using the whole animal.

To try different cuts of meats or their famous burger, visit:
backfortynyc.com

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