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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.
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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