Seam butchery is a traditional European technique used to butcher animals. The idea behind seam butchery is to preserve individual muscles or muscle groups rather than just chopping up the animal. Additionally, this technique wastes very little of the animal, as meat is removed right up to the bone. This type of butchering makes sense because different muscles ideally cook at different temperatures. Cutting up muscle groups that cook similarly enables a chef to cook the piece of meat to perfection rather than over cooking some parts and under cooking others.
To get a better understanding of how Crosswinds Grille incorporates seam butchery to their menu I went straight to the chef Nate Fagnilli.
Treasures of the Sea: Three local chefs pay homage to Lauri & Karen Maki of Hil-Mak Seafood. “The Ashtabula County fish monger and his lady”
We have a very special business at the top of Bridge Street called Hil-Mak Seafood owned and operated by Karen and Lauri Maki. I’ve known these two for over half my life and they’ve been supplying us with fresh fish since 2005. Lauri has been a great mentor to me and when I decided to make a career change, he welcomed me in to his fish market every Tuesday to teach me how to cut fish. In my eyes, Lauri Maki is a legend and a huge asset for supplying us with the freshest fish possible.
As I’m making my annual biweekly trip to Kinsman, Ohio this morning, I started reminiscing and thinking how far we have come with the farm to table movement. Sometime in the winter/spring of 2011 I met a guy named Kip Amerin who raised laying hens and meat chickens in Andover. Kip was our very first farmer that we bought directly from and we had an agreement to buy some eggs and meat chickens in the summer when they came to size.