Parts is parts

Danny Johnson, head butcher at Taylor’s Market (2900 Freeport Boulevard) is leading a Butchering 101 class on Saturday, January 23, at 10 a.m. ($25 with lunch). I asked him what he had planned for the students (including me).

“Sometimes there’s that perception that our prices are high. But there aren’t a lot of real butchers left, so we need to promote ourselves. We’re sort of freaks.

“We’ll show everything from how to select fish to breaking down a whole hog. That’ll knock their socks off. There’ll be a little discussion of knives. You have to have a sharp knife to do anything in the kitchen.

“We’ll talk about ground meat, because we grind ours multiple times a day. Ours is not labeled by fat, but by the cut used. In most stores, ground meat is from a variety of cuts and multiple animals. There’s a lot I want to cover in two hours.”