The push for grass-fed beef
Manny Vizcaino uses a saw to get through the beef before turning to smaller tools, including a boning knife. It's rare for chefs to work with, or even see, a whole side of beef; they're used to breaking down much smaller portions of the cow. Many brought cameras and shouted their approval as Vizcaino, who's been working as a butcher for 47 years, produced precisely trimmed chops, tenderloin and chuck roasts in just 20 minutes. ELIZABETH LEE / elee@ajc.com
