Butcher Peter Jahnke would rather hang out beneath the meat hooks than behind the stove. The CIA-trained Chef spent years in the kitchen at Hotel Icon, including a stint at Jean-George Vongerichten’s late Bank restaurant, then at Voice. He’s also apprenticed at Anvil and dove into charcuterie, including a rotation at Revival Market. Jahnke seems to have found his niche working up to 100 hours a week at Houston’s latest obsession, Underbelly, where a big guy named Tuffy has been known to haul in an entire front ¼ of a cow over his shoulder straight into the walk-in fridge. [Modern Luxury, Twitter].