I don't know enough about Brooklyn to link the multiple butcher shops and meat options the neighborhood offers to its history.
In any case, 10 days from now The Butcher's Guide to Well Raised Meat (Clarkson Potter/ June 7, 2011) will be gracing bookstore windows nationwide.
The book highlights, Joshua and Jessica Applestone love of a tasty and healthy cut of meat at Fleisher's Grass-fed & Organic Meats, their emporium.
Getting back to the book it aims for no less than teaching all of us "How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry (and More)", no small feat.
A visit to their co-writer Alexandra Zissu site brought unusual facts to the surface:
"Joshua, a third-generation butcher and former vegan, and Jessica, a former vegetarian, are advocates for humanely and ecologically raised local meat and promote these issues and their craft through wildly popular seminars. They taught butchery to bestselling Julie & Julia author Julie Powell and feature prominently in her book Cleaving."
Their butcher shop is not in Brooklyn by the way. It's in Kingston, New York.
What's your ticket to a copy of The Butcher's Guide to Well Raised Meat?
Tell us what the best alternative to Hanger Steak is.
E-mail your answer to info [at] njconcierges [dot] com
All entries must be received by Thursday June 1, 2011 (8 PM, U.S Eastern)
There is one copy to win so this contest is on a first come, first serve basis.
It is reserved to U.S readers.