---
title: From <i>Julie & Julia</i> to Julie with a Cleaver | TIME
description: Julie Powell, the author of Julie & Julia, brings TIME to the butcher shop to talk about marriage and meat, the subject of her new book Cleaving
canonical: https://time.com/video/ip31N6Pj/
og:title: From <i>Julie & Julia</i> to Julie with a Cleaver
og:description: Julie Powell, the author of Julie & Julia, brings TIME to the butcher shop to talk about marriage and meat, the subject of her new book Cleaving
og:url: https://time.com/video/ip31N6Pj/
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twitter:title: From <i>Julie & Julia</i> to Julie with a Cleaver
twitter:description: Julie Powell, the author of Julie & Julia, brings TIME to the butcher shop to talk about marriage and meat, the subject of her new book Cleaving
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---
# From _Julie & Julia_ to Julie with a Cleaver
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## Video: From Julie & Julia to Julie with a Cleaver
[Watch (HLS stream): From Julie & Julia to Julie with a Cleaver](https://cdn.jwplayer.com/manifests/ip31N6Pj.m3u8) (5:16)
_Published 2010-01-04. Julie Powell, the author of Julie & Julia, brings TIME to the butcher shop to talk about marriage and meat, the subject of her new book Cleaving_
---
Jul 27, 2023 1:17 PM UTC
---
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---
## Transcript
>> I'm Caitlin Thompson for TIME. com. I'm in Brooklyn, New York, here at the Meat Hook-- which is a butcher shop and butchering school-- with Julie Powell, the author of " Julie and Julia ," and the new book, " Cleaving "-- about her experiences in the butcher shop. We're gonna go inside. Julie's gonna tell me about her book, and we're gonna get a hands on lesson from a special guest.
>> I've been fascinated by butchers ever since I moved to New York. I grew up in Austin, Texas, and we just didn't have these old school amazing butcher shops. I thought-- or my meat in a supermarket wrapped up in cellophane, that was it. And I discovered these guys, and you know-- I was so fascinated by-- I was fascinated by their-- the skill that these men have, that they were born and raised learning how to wield these knives and break down these animals. And I've always kinda wanted to be just one of the guys. And there's something about being accepted by these men and being taught by these men, and not as, you know, getting past the, " Oh, the little woman wants to cut some meat ." So, tell them what are you guys show us how to do today.
>> Well, today, we're gonna learn how to trim up a beef heart and make a really simple marinade that we can throw in the grill or do in a pan.
>> Excellent.
>> This is Tom Mylan. He is a master butcher, and the owner of the Meat Hook in Williamsburg, Brooklyn.
>> So, step one, we're gonna open the heart up, which has already been sliced. And we're going to take off this color right here-- which it goes around, which is like the top of the valves and all that stuff. And they're a-- as you can see, they don't cut really easy. They definitely don't chew really easy.
>> And then, the other thing is that I am a person who when in periods of crisis tends to need-- to make my life a little crazier than it was already. And I, you know, the Julie and Julia project, of course, was all about that-- a way for me to sort of bring some focused instruction to my life when I was, you know, stressed out about turning 30, et cetera, et cetera. So, when I come to this, you know, this point that's in-- that's depicted in Cleaving of this difficult period in my marriage, I just-- I needed something to take my focus physically, mentally, and-- but you know, because this was a period in my marriage where things were very confused, and I just-- I needed something to take my focus physically, mentally.
It turned out that learning this art of butchery and spending these hours at the shop was what I needed to sort of focus on figuring out who I was gonna turn out to be.
>> All right. So, step two, we're gonna take out all these spider webby guys that are in here 'casue otherwise, when you-- when you cook them up, will be really tough. So, I'm just gonna run my knife right under here, just skimming right under this membranous tissue right here.
>> The title is the conundrum of the book. Eric and I married quite young. Essentially, we grew up together. So, when I-- this moment came where I realized that the-- I had changed, and Eric had changed, and the marriage [ unk ] not. So, I think that what-- you know, what the butchery did for me was-- it was just so analogous to what I was doing in my marriage. I was taking the pieces apart and setting them down and examining them, and seeing do they fit back together, how do they fit back together? Is there some new way that they can or some new thing that this marriage can become?
>> And the last thing that we'll do is just peel off all the fat that's on the outside. So, we just have lean pure heart. So that when we grill it, it doesn't like, you know, cinch up and get weird and be chewy on the outside. So, I'm just gonna run my knife just like right under it, just like I did on the inside and just peel it. I'm gonna do the exact same thing on the outside.
>> I thought of it the way I think most people think of butchery as being this sort of, you know, do you think of the big cleaver and the savagery and attacking meat up. And what I very quickly discovered was that it's actually a much more delicate process than that. And that, you know, I loved that 90 percent of butchering is done with, you know, the 1- inch tip end of your 5- inch boning knife.
>> So now, we have the heart. It's all peeled off, ready to get marinated.
>> Yeah.
>> So, we're just gonna do a really basic marinade.
>> Okay.
>> I'm just gonna grab it. First thing you're gonna need is a Ziplock bag with an I " heart" hearts.
>> Oh. Oh.
>> And this is the-- my wine vinegar and garlic, some olive oils, some salt and pepper.
>> Okay.
>> So, the first thing that we're gonna do is just stick this in the bag, and then, we're just gonna dump all that in there and give it kind of a shake.
>> There's this sense of ushering this dead animal into something else that's nourishing and sustaining. To me, that makes it much more-- I have much respect for my meat than I used to. And it's actually made me more comfortable with eating the meat that I do eat because I understand the process and I have an understanding of the animal that it came from.
>> Zip it shut, give it a shake to make sure that like everything is coated all over it.
>> All right.
>> And then, just throw out in the refrigerator.
>> Okay.
>> Well, it looks fantastic. Thank you so much for showing me how to do it, man.
>> Yeah. Thanks for coming down the Meat Hook.
>> We're hanging out for a while.
>> Yeah.
>> Absolutely.
>> You can read more about Julie Powell and her adventures with marriage and meat by reading Cleaving, or to go to TIME. com. For TIME. com, this is Caitlin Thompson.
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