Butcher Charles Giunta shows us the difference between commercial (right) and sustainably raised (left) beef

Last night, I attended the "Nose to Tail" seminar at the Reading Terminal Market, presented by the CCEDC and PASA.

The subtitle was "Chefs and Farmers Share Methods for Getting the Most from Sustainably Raised Meats," and presenters included Charles Giunta of Giunta Meats at Reading Terminal Market, Michael McNally Chef/Owner of London Grill, Ian Moroney, Chef/Owner of Pumpkin Restaurant, Linda Geren, farmer from Highview Farms and Brooks Miller, farmer/salumeria maker from North Mountain Pastures farm. The event was moderated by local chef-author-consultant Aliza Green. 

Some other Grid favorites were in attendance, including Sue Miller of Birchrun Hills Farm and Paul Crivellaro of Country Time Farm.

Pictures after the jump. Not for the meat adverse.

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Grist has been running a series called Redefining Green, profiling innovators in sustainability, from politicians to advocates to urban ag entrepreneurs. 

Yesterday subject was Berlin Reed, aka The Ethical Butcher:

Berlin Reed, 27, took an unlikely path through vegetarianism and even "militant" veganism before embracing his new profession whole hog -- literally. He now styles himself The Ethical Butcher. He gets all of his meat from small, local farms and visits every one to meet the farmers and see first-hand how their animals are raised. He's converting people to the cause of sustainable meat through what he callsThe Bacon Gospel, curing bacon with flavors like watermelon-basil and horseradish-lemon-turmeric, as well as through the Heritage Breed Supper Club, where people not only eat well but learn the story behind what they're eating.

The above video shows the boyish Reed breaking down a pig. There is something beautiful about the tenderness and care he puts into his work.

This weekend (Memorial Day!) will be my first of the season at the Jersey Shore. My mom (who lives down there full-time) is abuzz preparing the house for the descending hordes of kids, cousins and friends.

She's stocking the fridge with beer (even going as far as to put me on the phone with the clerk at Fred's in Stone Harbor so she'd be sure to please; oh, moms!) while I'm packing the freezer with a sizable cache of sustainable meat to be consumed over the ensuing weeks.

I'm the only one in my family who really cares about this stuff, so I have to take matters into my own hands.

I was very cave man at the Fair Food Farmstand yesterday, loading my bag up with Country Time Chorizo, Meadow Run Merguez, Eliza's Merguez from Jamison Farm (yes, I have a merguez thing), grass-fed ground beef and grass-fed beef hot dogs. I also grabbed some bacon and butter.

With summer and meat on the brain, I've been getting excited for grilling. Tom Mylan, a Brooklyn butcher, shares his tips for cooking non-traditional cuts over the coals in The Atlantic today. Korean-style short ribs, here I come.

Anyone have any favorite recipes that will be busted out this weekend?

*Update: Bittman talks non-traditional burgers, makes me drool.