Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop: round, loin, rib, and chuck.

Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, and more.

"The Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.

Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Handcrafted, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. To do this, Haraguchi uses five knives: the Yanagi, the Mioroshi Deba, the Deba single-edged knife, the Gyuto versatile multipurpose chef's knife, and the Yo-Deba.

Butcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, and more.

The Founder of Worldwide Soba Inc, Shuichi Kotani, shows Bon Appétit how to turn make soba noodles by hand.