Spinning veal into gold

 Chef Dan instructs on how valuable good butchery skills can be to the bottom line. 

With his gloved hand, Chef cuts carefully
around the knuckle and along the bone.  

The leg of veal was courtesy of Delft Blue Veal. The entertainment value was added by Chef Dan Notley. With practiced skill, a sharp knife and an alchemist’s outlook, he demonstrated how to transform a $200 primal cut into steaks, roasts and cutlets, and bits and bones for burgers, osso bucco, soup, stews, sandwiches and sauces. Those can translate to at least $1200 at the till in an upscale restaurant: not bad for a one-hour date with a skilled butcher. 

After the demonstration, this hindshank was braised for a couple
of hours until it was melt-in-your-mouth tender.