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Food & Drink
All Things Considered host Larkin Page-Jacobs reports and produces On the House."On the House" is a new feature airing every other week on Tuesdays during Morning Edition and All Things Considered. OTH is hosted by Larkin Page-Jacobs and focuses on the restaurant and food and beverage industry.Each feature answers a question such as "How does land-locked Pittsburgh get fresh ocean fish?" or delves into deeper issues including paying cooks a living wage, and food sourcing.Subscribe to the podcast! Have a suggestion? Email Larkin.

On The House: This Little Piggy Goes to Market

    

Meat is in demand, and prices are up —11 percent for beef and pork from 2013-2014. And as people pay more per pound at the counter, they may be more selective and interested in just how their meat gets from the farm to the butcher to the dinner table.

One place Pittsburghers can find high quality meat is at Marty's Market in the Strip District. Through the window of the display counter — meat — from recognizable ribs to more obscure cuts are arranged in tidy stacks and rows. But how do those neatly portioned pieces of meat get from within the animal to the display case? 90.5 WESA's Larkin Page-Jacobs talks to Steve Beachy, formerly head butcher for the store, as he demonstrates the process by breaking down a heritage breed Pennsylvania pig.