Whatsoever Is Sold in the Shambles
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Donald Smith, 26, breaks down one of the four beef hindquarters hanging in the West Harlem butcher shop Harlem Shambles. (©John Tyler Allen — September 20, 2016)Jason Wachtelhausen, 42, weighs and wraps a ribeye for a customer. (©John Tyler Allen — September 20, 2016)Co-owner Tim Forrester, 42, carries a beef hindquarter from the walk-in cooler while Donald Smith stands by to help hang. The average hindquarter weighs approximately 150 pounds. (©John Tyler Allen — September 20, 2016)A butcher’s tools (from left to right): Cimter, cleaver, California hook, boning saw, chimer, boning knife, California hook, and hone. (©John Tyler Allen — September 20, 2016)Jason Wachtelhausen trims the fat and elastin from a ribeye. (©John Tyler Allen — September 20, 2016)Bone-in navels are piled on the table before further butchering. (©John Tyler Allen — September 20, 2016)“An activist left that on our door,” Forrester laughed. (©John Tyler Allen — September 20, 2016)Jason Wachtelhausen stocks the display case with whole chickens. (©John Tyler Allen — September 20, 2016)Jason Wachtelhausen pops the leg bone from the hip bone before removing the quarter leg from a whole chicken. (©John Tyler Allen — September 20, 2016)Tim Forrester delivers a suckling pig to a nearby beer garden in time for Oktoberfest. (©John Tyler Allen — September 20, 2016) 
