Butchers Here

Today's butchers are viewed more like sommeliers or master chefs. They possess expert knowledge of animal anatomy, sourcing, and aging techniques to guide customers to the perfect cut.

To honor the life of the animal and reduce waste, modern butchers utilize the entire carcass. They have revived forgotten or "butcher's cuts"—like the hanger steak, tri-tip, and flat iron—and process bones for broths and fats for tallow. 🥩 The Anatomy of the Craft Butchers

Here are some visual inspirations of traditional and artisan butcher shops: Today's butchers are viewed more like sommeliers or

 

Today's butchers are viewed more like sommeliers or master chefs. They possess expert knowledge of animal anatomy, sourcing, and aging techniques to guide customers to the perfect cut.

To honor the life of the animal and reduce waste, modern butchers utilize the entire carcass. They have revived forgotten or "butcher's cuts"—like the hanger steak, tri-tip, and flat iron—and process bones for broths and fats for tallow. 🥩 The Anatomy of the Craft

Here are some visual inspirations of traditional and artisan butcher shops: