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.
via Eater
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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