PICTURES BY SHANNA WHITE

Vice Steve’s Meat Market
104 Nassau Ave., Greenpoint
Vice: So how long has Steve’s Meat Market been around?
Stephen Tychanski: What type of people give you the most money for all this meat?
I hear your kielbasa is the best around. True?
What’s your favorite?
How do you make it so good?
What is kielbasa anyway?
I actually don’t eat meat. I’m sorry.
Sure. If I were to give up all my morals and values and denounce vegetarianism right now, what would you suggest I eat?
Oh no. I’m just kidding. But if I was to…
You think Steve’s kielbasa could change my mind?
Marlow & Daughters
95 Broadway, South Williamsburg
Vice: This butcher shop is pretty new, right? How long has it been here?
Sara Kramer: You guys are owned by the same people who run Diner and Marlow & Sons. How did this butcher shop come to be?
Traditionally, butcher shops tend to be steeped in years of tradition. Marlow & Daughters is a baby compared to other Brooklyn shops. How have you guys been received?
It’s pretty rare to see a girl butcher. How did you get into it?
I heard you guys sell tail. People eat that?
What’s the most unusual pieces of meat that you guys sell?
Whoa.
So these things right here, trotters. Those are actual pig’s feet.
How could someone cook that? They still have hooves!
Have you always been a big fan of meat then?
Seriously?
Los Paisanos
162 Smith St., Carroll Gardens

Vice: Who are you?
Mike Affronti: How long have you guys been in Carroll Gardens?
You must have a lot of old regulars who still come in.
What’s the most important thing about owning a butcher shop?
I heard you guys carry a lot of exotic meats.
What are the rules you go by when handling the meat?
Any accidents over the years?
Mostly fingers?
Are you the best butcher shop in Brooklyn?
Avi Glatt Kosher 1002 Quentin Rd., Flatbush

Vice: And you are?
Avi Jajati: How long have you guys been here?
And your family owns both of them?
Who’s your clientele?
What are the major differences between kosher and nonkosher meat?
So, basically it’s just not being a lazy bum and taking the time to thoroughly clean the animals?
Since there are so many restrictions surrounding the upbringing of these animals, it must affect their diet, too.
What type of meat do you sell here then?
Is there intense training for anybody who starts as a butcher?
Like an apprenticeship?
So, cutting up chickens is like kindergarten for new butchers?