Dinner at Açougue Central
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Checked out Alex Atala's (of D.O.M.) butchery restaurant, Açougue Central, in the Vila Madalena neighborhood of São Paulo. With his philosophy and practice of using the whole animal (typically places use just 8%), Atala's main objective is to offer cuts of meat that are not commonly used in the restaurant market. It's centered on unusual cuts of meat such as shank, chuck, and knuckle. His thinking is that secondary cuts and trimmings, as long as from good-quality carcasses of selected animals, may be as good as primal cuts.
Acougue Central, São Paulo (Aug 2016)