Butcher Allie Christian doesn't mind when people stop to watch her and her colleagues break down an 800-pound grass-fed Angus steer at Underground Butcher on Williamson Street. Christian, a new butcher and longtime cook, joins Lindsay Christians on the podcast this week to talk about how Underground uses all of the animal, from tongue to tallow.Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAASSee omnystudio.com/listener for privacy information.

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