Tom Mylan's guest appearances

Tom Mylan

The Farm Report

THE FOOD SEEN

The Main Course

Snacky Tunes

Erin Fairbanks

Joe Carroll

George Weld

Chris Fischer

Marissa Guggiana

Jamie Bissonnette

Angela Miller

John Sharpe

Craig Good

Raquel Pelzel

Alex Stupak

Mario Fantasma

Dan Purdy

Sarah Simmons

Anthony Falco

OwlTail

Jonny Lam

This week on Snacky Tunes, Greg and guest co-host Carter Adams open the show with the musical stylings of Jonny Lam and then welcome Butcher Tom Mylan from The Meat Hook located in Brooklyn, NY. Hot off the release of The Meat Hook Meat Book, Tom talks about his inspiration behind authoring the cookbook and all that goes into the cookbook process. Greg highlights a part of The Meat Hook Meat Book that teaches the reader about the importance of knife skills, especially considering the horrific tale that Tom shares with the crew. Also speaking on the ethics of red meat, Tom gives his take on the timely issue along with up and coming cuts of meat. Later in the program, Greg and Carter talk with Jonny Lam and his band about playing country music and how Jonny has made his mark in the music scene by being an amazing pedal steel guitar player. Tune in for a meaty show with great live music. This program was sponsored by Heritage Foods USA.      “In the United States, there’s maybe 10 well-recognized cuts of steak; probably less, actually. In our shop we have like 20.” [21:49] “I think that you’ll be seeing more hare in probably 5 or 6 years, maybe sooner.” [28:15] “Chefs will look through the price sheet and see what is dirt cheap; a couple years ago it was ox tails, short ribs, pig tails, pig heads. I think that the only territory left is probably beef shank.” [29:43] — Tom Mylan on Snacky Tunes “I feel like there’s probably less than 20 pedal steel guitar players in New York.” [40:31] — Jonny Lam on Snacky Tunes

This week on Snacky Tunes, Greg and guest co-host Carter Adams open the show with the musical stylings of Jonny Lam and then welcome Butcher Tom Mylan from The Meat Hook located in Brooklyn, NY. Hot off the release of The Meat Hook Meat Book, Tom talks about his inspiration behind authoring the cookbook and all that goes into the cookbook process. Greg highlights a part of The Meat Hook Meat Book that teaches the reader about the importance of knife skills, especially considering the horrific tale that Tom shares with the crew. Also speaking on the ethics of red meat, Tom gives his take on the timely issue along with up and coming cuts of meat. Later in the program, Greg and Carter talk with Jonny Lam and his band about playing country music and how Jonny has made his mark in the music scene by being an amazing pedal steel guitar player. Tune in for a meaty show with great live music. This program was sponsored by <a href="http://www.heritagefoodsusa.com" rel="nofollow" target="_blank">Heritage Foods USA</a>. <h4>“In the United States, there’s maybe 10 well-recognized cuts of steak; probably less, actually. In our shop we have like 20.” [21:49]</h4> “I think that you’ll be seeing more hare in probably 5 or 6 years, maybe sooner.” [28:15] “Chefs will look through the price sheet and see what is dirt cheap; a couple years ago it was ox tails, short ribs, pig tails, pig heads. I think that the only territory left is probably beef shank.” [29:43] — Tom Mylan on Snacky Tunes “I feel like there’s probably less than 20 pedal steel guitar players in New York.” [40:31] — Jonny Lam on Snacky Tunes

Episode 198: Butcher Tom Mylan & Jonny Lam

On today’s episode of THE FOOD SEEN, Brooklyn butcher Tom Mylan, runs The Meat Hook. It’s not just a supermarket for burgers and sausage, it’s an institution, a school for buying, butchering, and cooking better meat, which is almost verbatim the subtitle of his new cookbook, The Meat Hook Meat Book. I was lucky enough to be the photographer on this project, and aside from an 11 lb pinbone steak grilled on rooftop, and shooting 3D spreads of pigs in space, it was Tom’s prose on proteins that makes this a more than entertaining read. Hear about the other cuts; secreto, campagnella or heel, merlot steak, oyster steak, shoulder tendon, the pear … the hidden steaks of the arm chuck (which usually get ground into burgers); flatiron, blade, chuck tender, rope … the off cuts aka beef offal … Taiki’s Tongue Steaks, Trotter-On Porchetta, Inside-Out Chicken Pot Pie, Grilled Duck Hearts … and all the sliced meats, pates, terrines, bacons, rendered fats, stocks, and jerky you can handle. Get your BBQs fired up! This program was sponsored by Consider Bardwell

On today’s episode of THE FOOD SEEN, Brooklyn butcher Tom Mylan, runs The Meat Hook. It’s not just a supermarket for burgers and sausage, it’s an institution, a school for buying, butchering, and cooking better meat, which is almost verbatim the subtitle of his new cookbook, The Meat Hook Meat Book. I was lucky enough to be the photographer on this project, and aside from an 11 lb pinbone steak grilled on rooftop, and shooting 3D spreads of pigs in space, it was Tom’s prose on proteins that makes this a more than entertaining read. Hear about the other cuts; secreto, campagnella or heel, merlot steak, oyster steak, shoulder tendon, the pear … the hidden steaks of the arm chuck (which usually get ground into burgers); flatiron, blade, chuck tender, rope … the off cuts aka beef offal … Taiki’s Tongue Steaks, Trotter-On Porchetta, Inside-Out Chicken Pot Pie, Grilled Duck Hearts … and all the sliced meats, pates, terrines, bacons, rendered fats, stocks, and jerky you can handle. Get your BBQs fired up! This program was sponsored by <a href="http://www.considerbardwellfarm.com" rel="nofollow" target="_blank">Consider Bardwell</a>

Episode 192: Tom Mylan, “The Meat Hook Meat Book”

Jack and Heather talk to Tom Mylan of Brooklyn’s whole-animal butcher shop, The Meat Hook.

Jack and Heather talk to Tom Mylan of Brooklyn’s whole-animal butcher shop, The Meat Hook.

Episode 41: The Meat Hook with Tom Mylan

Superstar butcher Tom Mylan comes by The Main Course to talk chop. Tom gives us a preview of his new butchering school/butcher shop: Brooklyn Kitchen Labs and The Meat Hook.

Superstar butcher Tom Mylan comes by The Main Course to talk chop. Tom gives us a preview of his new butchering school/butcher shop: Brooklyn Kitchen Labs and The Meat Hook.