There are no regularly scheduled classes at Carytown’s Belmont Butchery, the carnivorous compound where Meat Hook founder Brent Young got his start. But weekday walk-ins can get free ten-minute tutorials on whatever proprietor Tanya Cauthen and her merry band of meat maestros are doing. Watch the experts break down rare-breed Berkshire hogs or carve a side of Buffalo Creek beef, then pick up some housemade guanciale to go (charcuterie starts at $5.50 per quarter pound).
The Five-Point Weekend Escape Plan
Tap Into the New South in RichmondShareThis
4. Insider’s Tip
Published on Aug 8, 2013 as a web exclusive.