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Video: Back Forty’s Butcher Breaks It Down

If you're not inclined to shell out $130 for a porchetta class at Back Forty on Saturday, you can still get a butchery lesson from chef de cuisine Shanna Pacifico. In the latest video by Liza de Guia, Pacifico explains the geography of the cow and how Back Forty uses all parts of the carcass, and then begins butchering. “It’s kind of like riding a bike,” she says. “Once you learn how to break it down, you’ll always know how.”

Watch more videos from Liza de Guia.

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