Read the accompanying story: http://bit.ly/1BZP5eR
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Slabs of beef age for two weeks before being cut up and sold at the sale. -
Butchers wear a utility belt of ultra sharp knives while working. -
Butchery can get messy. -
The slab of beef hangs as workers portion it out. -
This saw helps students get through bone. -
Garcia works on an order of ribeye steaks. -
These ribeyes will be sold at the sale, though some of the meat Garcia and his team butcher goes to local restaurants like 5 Points Market and Proper. -
The UA team repeats the butchery process over and over again throughout the day. It takes about 45 minutes to break down this slab of beef with five to six workers on. -
Dr. Garcia sells grassfed and grainfed beef, along with pork and lamb, to customers at the meat sale. -
Customers load up on bacon and steaks at the meat sale.