Source: ASHEVILLE CITIZEN-TIMES, 5/2/17

On a huge stainless steel table in a chilled room at The Chop Shop Butchery is a slab of meat. The ribs of a steer curve gently toward the ceiling, stippled slightly with dark mold. Near the leg, the muscle sports a delicate layer of green fuzz. And that’s just how the butcher shop wants it. The Chop Shop gets half a steer a week from Apple Brandy Beef in Wilkesboro, 

For more of this story, click here.