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Butchering a Bison

Thursday, November 11, 2010 at 7:41 a.m.
Kevin Hickman watches as butcher Jimmy Cross saws the bisons right hind leg, flank, and spinal cord. 1/30
Jimmy Cross slices the bisons right hind leg. 2/30
Daytime onlookers observe as Jimmy Cross butchers the first shank of the bison. 3/30
Drops of blood sprinkle onto the floor as the shank hangs from a chain. 4/30
Jimmy Cross pulls the first quarter shank from the butcher hook. 5/30
Jimmy Cross slices meat from the hind skank. 6/30
Marczyks Kevin Hickman and Jimmy Cross load the front quarter onto the butcher hook. 7/30
Marczyk's chef Brian Bourgalot and butcher Jimmy Cross lift the bisons ribs towards the cutting board. 8/30
Jimmy Cross handles the buffalo's large top and bottom ribs. 9/30
Jimmy Cross cuts from the front right quarter, shoulder and shoulder blade. 10/30
Lola's Jamie Fader and El Diablo's Sean Yontz observe as Jimmy Cross pulls scraps from the ribs. 11/30
Jimmy Cross uses a hacksaw to slice the bisons top and bottom ribs. 12/30
Butcher Jimmy Cross displays his matching meat cleaver tattoos. 13/30
Cross displays his personal assortment of butchering knives and sharpeners. 14/30
The crowd waits for the bison butchering to begin. 15/30
Marczyk Fine Foods owner Pete Marczyk and Marczyk butcher Jimmy Cross pose before the event. 16/30
Shaun King on flugelhorn and Chris Kallmyer on trumpet play Buffalo Springfield to begin the evening. 17/30
MCAs director Adam Lerner greets the crowd at Art Meets Beast. 18/30
Pete Marczyk answers questions as Jimmy Cross slices the bisons flank and suet. 19/30
Jimmy Cross uses a hacksaw to separate the short loin. 20/30
Attendees watch as the shank hangs from a chain attached to the ceiling of the MCA's Flower Garage. 21/30
The event's "vegetarian option" was guitarist Roger Green. 22/30
The femur socket lay on the cutting board as Marczyk explains butcher Jimmy Cross process. 23/30
Pete Marczyk holds the remaining pelvis of the bison. 24/30
Jimmy Cross quickly ties the twine around the top round to properly truss the roast. 25/30
Spectators watch as Jimmy Cross trusses the top round roast. 26/30
Marczyk holds the bisons shank, or shoulder, with the arm attached. 27/30
Marczyk and Cross lift the short ribs and spine weighing approximately 80 pounds. 28/30
Onlookers watch as Cross saws the remaining Rib-eye. 29/30
Jimmy Cross poses after butchering the entire buffalo. 30/30

Butchering a Bison

It's hard to imagine that the men who butchered these bison on the Plains saw themselves as performance artists. And none of them were serenaded by vegetarian guitarists as a commentary on food and nutrition. But that's what happened on Wednesday night, November 10, 2010 at "Art Meets Beast" at MCA Denver. Read more about Art Meets Beast.

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It's hard to imagine that the men who butchered these bison on the Plains saw themselves as performance artists. And none of them were serenaded by vegetarian guitarists as a commentary on food and nutrition. But that's what happened on Wednesday night, November 10, 2010 at "Art Meets Beast" at MCA Denver. Read more about Art Meets Beast.
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1485 Delgany St.
Denver, CO 80202

303-298-7554

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