Listen to this episode of Working with guest Nathan Anda:
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Nathan Anda is a butcher and chef in Washington, D.C., who supplies meat from regional farms to numerous restaurants—some of them his own—throughout the area. Though he runs a complex, large-scale operation, he’s still deeply involved in the actual work of butchery. Committed to whole animal cooking, he uses as much of the animal as possible.
We spoke with Anda at his bustling new restaurant, Eat Bar. He talked about how he sources the meat that he sells and brings it into his facilities, led us through the process of breaking down the pig, and discussed some of the ways that he uses the resulting cuts—both major and minor.
In a Slate Plus extra, Anda talks about making his own hot dogs, including how he grinds and seasons the meat. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus.
Email: working@slate.com
Twitter: @Jacob_Brogan
Podcast production by Mickey Capper.
