The return of the butcher

Erika Nakamura, left, and Amelia Posada inspect beef and lamb carcasses in their walk-in refrigerator.  (Allen J. Schaben / Los Angeles Times)

Erika Nakamura, of Lindy & Grundy, cuts up lamb at the shop on Fairfax Avenue in Los Angeles.  (Allen J. Schaben / Los Angeles Times)

Filet mignon with house-cured cherry-smoked bacon at Lindy & Grundy.  (Allen J. Schaben / Los Angeles Times)

Butcher Jim Cascone and chef Suzanne Tracht of Jar restaurant teach a class on meat cutting and cooking at the Huntington Meats inside the Farmers Market in the Fairfax District.  (Genaro Molina / Los Angeles Times)

Butchers Bob Ore, left, and John Escobedo conduct a meat-cutting and cooking class at the Huntington Meats.  (Genaro Molina / Los Angeles Times)

Jim Cascone cuts cooked baby back ribs during a class on meat cutting and cooking at the Huntington Meats.  (Genaro Molina / Los Angeles Times)

Jim Cascone, right, makes a sample plate for a participant in his class.  (Genaro Molina / Los Angeles Times)

Butcher John Escobedo holds a properly cut boneless pork chop while conducting a meat-cutting and cooking class at the Huntington Meats.  (Genaro Molina / Los Angeles Times)

Nathan McCall shows off a variety of fresh meats at his McCall’s Meat & Fish Co. in Los Feliz.  (Gina Ferazzi / Los Angeles Times)

Nathan McCall sharpens his knife before filleting King salmon at McCall’s Meat & Fish Co.  (Gina Ferazzi / Los Angeles Times)

A variety of fresh meats is sold at McCall’s.  (Gina Ferazzi / Los Angeles Times)