Brent Young, owner of Brooklyn’s Meat Hook butcher shop, shows us how unsold butcher scraps are used to craft juicy burgers at his restaurant Cozy Royale. Grilling up to 650 patties a week, the burger joint proves that customers constantly return to the comfort of a good ol’ burger time and time again. Watch as 1,200 pounds of meat are processed, ground, and grilled to make tavern-style and dry-aged burgers.
Download the Eater App:
For more episodes of [series name here], click here:
— — — — — — — — — — — — — — — — — — — — — — —
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now!
Our Video Crew:
And our podcasts:
