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Cheap supermarket meat has been making life difficult for independent butchers for quite some time now. England has lost 60 per cent of its butcher shops in the past few decades, Australia 80 per cent. I couldn’t find figures for the United States. Against that background, there has been an uptick of interest from young people wanting to learn the skills needed to deconstruct an animal carcass. What surprised me – and of course it shouldn’t have – is that women are learning butchery. I chatted with three of them.
Notes
- Olivia Potts’ article, which triggered my interest, is The Women at the Cutting Edge of Butchery. She has a website too.
- Instagram is the best place to find Martina Bartolozzi and while Sophie Minchilli is also on Instagram, she has a website. Both offer great food tours.
- Here is the transcript.
