Part of Google's in-conversation series, chefs Taylor Boetticher and Ryan Harris (The Fatted Calf) butchered a hog for blood-thirsty and bacon-hungry Google employees yearning to know precisely how their pork gets made.

One noteworthy quote from the demonstration, as Inside Scoop points out, is as follows: "Something that’s seemingly simple can be a thing of beauty. It all comes down to the little attention to detail. That makes the differences … Meat, beer, wine, cheese, programming, whatever."

Enjoy...

[AtGoogleTalks]
[Eater]
[Inside Scoop]

"I just like to cut shit," says Ryan Farr of 4505 Meats in the latest video from Thrash Lab, a short doc focusing on young folks in the butchery game. Another red-hot food trend for local food types? Perhaps. But ever since primitive man tossed a bone up into the air almost hitting a satellite spaceship, our urge for meat has been unstoppable -- much to the chagrin of many.

And with that, listen as Farr, Aaron and Monica Rocchino (Local Butcher Shop), and Angela Wilson (Avedano's Holly Park Market) discuss what they do and why.

Warning: video contains lots of butchery.

The weather this past weekend was especially hot in St. Helena, where meat enthusiasts made matters even worse by firing up the coals for another episode of Primal, the annual orgy of butchery, fire roasting, eating and drinking, on the grounds at Chase Cellars. In addition to dishes made from almost every part of various pigs, lambs, beef, goats, chickens and more, features included a four-way bacon tasting, cocktails from our pals at Alembic, smoked oyster stout in bacon-rimmed glasses from Magnolia Pub and Brewery, loads of wines, salumi brought all the way from South Carolina, and even a few vegetables prepared by the folks at Ubuntu.

Of course the main event was the butchery demonstrations by a bunch of knife-wielding masters including local favorites 4505 Meats, Avedano's, and Dave the Butcher. Maybe future generations will look back on meat-eaters as the 21st Century equivalent of slave-owners - which is very likely - but at this event the PETA t-shirts spelled out "People for the Eating of Tasty Animals."

Lots more horrifying and/or delicious pictures here.

This is another NSFV (Not Safe for Vegans) post, so consider yourselves warned. SF Weekly food blogger Meredith Brody snapped the pic at right of a whole steer that spit roasted and then butchered before an audience at a event Saturday night celebrating a week of events at the museum focusing on Futurism. We, ourselves, are simultaneously grossed out and drooling over the photo and this write-up by Brody, which describes how the meat slices were sent onto a conveyor belt around the room, slathered in mole, and served atop Tartine bread along with a bunch of yummy cocktails.

Were it not for Treasure Island and, simultaneously, LitQuake on Saturday night, we would have given our eye teeth to have tasted the deliciousness.