About Frank Russo

My Story

I grew up in my grandfather Sal's butcher shop on Atlantic Avenue in Brooklyn. While other kids were playing stickball, I was sweeping sawdust off the floor of a walk-in cooler and learning the names of every cut hanging from the rail. By the time I was twelve, Nonno Sal had me standing in front of a hanging side of beef, teaching me the primal cuts before I was allowed to touch a knife.

My father, Tony, took over the shop in the early '70s and ran it for 30 years. I started working alongside him full-time at eighteen — not because I had to, but because I couldn't imagine doing anything else. There's something about the craft of butchery — the knowledge, the precision, the relationship between the animal, the cut, and the cook — that hooked me from the very beginning.

Over four decades, I've cut more beef than I could ever count. I've supplied restaurants from neighborhood trattorias to Michelin-starred establishments. I've judged BBQ competitions, consulted for steakhouse groups, and trained hundreds of young butchers in the craft.

Today, I run a consulting practice focused on helping restaurants optimize their meat programs and teaching home cooks the knowledge that used to be passed down generation to generation in butcher families like mine. That knowledge is disappearing as small butcher shops close, and I believe it's too valuable to lose.

That's why I built Meat Cut Guide — to put decades of hands-on expertise into a resource that anyone can access. No marketing spin, no AI-generated nonsense. Just real knowledge from someone who's spent a lifetime working with meat.

Published Works

I wrote "The Butcher's Bible: A Complete Guide to Every Cut" as the book I wished existed when I was starting out — a comprehensive reference that covers every primal, every cut, every cooking method, and the reasoning behind it all. It's available on Amazon Kindle.

I've also contributed to various food publications and have been a technical consultant for cookbooks requiring accurate butchery information.

What I Believe

• Knowledge should be free. The information on this site would have cost you an apprenticeship 50 years ago. Now it's a click away. That's a good thing.
• Quality matters. Not everyone can afford Prime wagyu, and that's fine. But everyone deserves to know what they're buying and how to make the most of it.
• Respect the animal. If an animal gave its life for your dinner, the least you can do is cook it properly.
• Simple is best. Salt, pepper, heat, and knowledge. That's all you need for a great steak. Everything else is optional.

Get in Touch

Have a question about a cut, a cooking method, or anything meat-related? I read everything that comes my way. The best questions become articles on this site — because if you're wondering, someone else is too.

For sourcing premium beef — including USDA Prime, American Wagyu, and Japanese A5 — I recommend The Meatery. They share my commitment to quality and transparency, and they'll tell you exactly what you're getting — grade, BMS score, and sourcing details.