Before hipsters discovered butchery class: Houston Press reporter Robb Walsh has a long but fascinating feature on his recent adventures in butchery, which “all started with a meat mystery — call it the case of the disappearing skirt.” Walsh was developing fajita recipes for a grilling cookbook but found that outside skirt steaks weren’t available anywhere. (Fajita, meaning “little belt,” is taken from the shape of the outside skirt — “anything else isn’t really a fajita.”) That led him to discover that most restaurant fajitas come from inside skirt steaks bought pre-marinated, using commercial enzymes and a commercial vacuum tumbler, and eventually sent Walsh to Beef 101 class at the Texas A&M Beef Center. (Houston Press) Bonus: In a related blog post, Walsh shares a video he took during the class — inside the slaughterhouse and to the meat-cutting floor. “If you want to remove the ‘curtain’ between you and the meat you are eating, have a look,” he writes. And if you don’t, well then…don’t.