Allie Christian, butcher manager, breaks down an Angus steer hindquarter at Underground Butcher in Madison.

After seven years in cooking, Allie Christian decided she wanted to take a break from the line and add another skill to her culinary arsenal.

So she applied for a job at Underground Butcher, the meat shop and lunch counter on Williamson Street. For the past four months, Christian has spent every week breaking down 800-pound Angus steers and heritage breed pigs in the back of the shop, just behind a counter full of roasts, chops, tallow and tongue.

Christian joins host Lindsay Christians on the podcast this week to talk about why she got into butchery, what she's learned and how being a cook has helped her work with customers who have never heard of an underblade. 

The Corner Table is on iTunesStitcherSoundcloud, and most other podcasting platforms. You can access its RSS feed here.

Read the Cap Times' May 16 cover story about sustainable meat, "Farm Raised," here. Other Cap Times podcasts include Jessie Opoien's new election podcast Wedge IssuesThe Cost of Opportunity and ongoing Cap Times Talks.

Since 2008, Lindsay Christians has been writing about fine arts and food for The Capital Times. She loves eating at the bar, going to the theater, fine wine and good stories. She lives on the east side with her husband, two cats and too many cookbooks.