the guy is a douchebag regardless of his dietary preferences

Wow. You can just watch the smug drip from every pore.

FTA:
He says he finds the work enriching because he's present for the whole process - something he hopes more consumers can connect with through his agrarian videos.

It seems to be working, too. "I see the 'hipification' of butchery in urban areas like Brooklyn and San Francisco," he says. "It's a good thing."

................

I do not hear anything negative when I read this. He uses the word "hipification" as a synonym for "increasing awareness". He could have picked a better word, but the meaning is clear:

He began, and continues, creating a video archive to educate and enlighten people about the craft of butchering.

What the heck? Way to totally and completely warp and misconstrue the core message of what is *actually* said. Sheesh.

Reading Comprehension, anyone?

Oh. Now it's news that a guy that prefers the V has now gone to handling others' meat?

Although I guess he did it without dating a Kardashian.

separated at birth?

Well I for one applaud his efforts. I wholeheartedly believe in the farm-to-table philosophy and work hard to try to realize it for my family. I was so pleased last week when I unintentionally made a whole meal whose ingredients were entirely grown within 200 miles of my home.

I think he could use a haircut, though.

This is a good thing. Our butcher is getting old, and they have been worried there is no new blood in training to replace them.

some.old.lady.: FTA:
He says he finds the work enriching because he's present for the whole process - something he hopes more consumers can connect with through his agrarian videos.

It seems to be working, too. "I see the 'hipification' of butchery in urban areas like Brooklyn and San Francisco," he says. "It's a good thing."

................

I do not hear anything negative when I read this. He uses the word "hipification" as a synonym for "increasing awareness". He could have picked a better word, but the meaning is clear:

He began, and continues, creating a video archive to educate and enlighten people about the craft of butchering.

What the heck? Way to totally and completely warp and misconstrue the core message of what is *actually* said. Sheesh.

Reading Comprehension, anyone?

he is full of shiat. he cut up a few pigs.
he'd be waxing rhapsodic with his camera if he was the dude making $8/hour as the spooge cleaner at the peep show.
my grandpa butchered to many animals to count, fed hundreds of thousands of people from his farm, never crowed about it, and was the flyover type this guy would deride.
humility, the pig cutter needs to f*cking get some.

redmid17: Jim_Callahan: Teen Wolf Blitzer: I love it when people think of acquiring, butchering, and cooking your own food as some sort of rustic, romantic ideal. "Farm to table" aka what hunters, fisherman, etc... have been doing for decades, without feeling the need to garner media attention or make some sort of "movement" out of it. Jesus.

Especially since people haven't butchered their won food since the stone age. "Butcher" was one of the first specialist jobs that civilization invented for a reason-- there's very little margin of error and you want to avoid your food killing you while also wasting as little meat as possible. Even now a small-time farmer will cart their slaughtered animals to a third-party butcher and a larger ranch will have specialists on staff, because butchering your own animals would be farking stupid.

I know plenty of hunters that butcher their own kills. I'm not just talking field dress either. Your point about the wasting of meat probably stands though

That's what a grinder is for. Random scraps=hamburger-not waste

We have a butcher shop here, which has been family run since nearly as far back as I can recall.

The father started the thing in a small shop by a crossroads, making mainly sandwiches and lunches for grove workers and I mean SANDWICHES! When everyone else was churning out these cheap, cardboard tasting, wilted lettuce covered things, he packed his full of fresh stuff and lots of meat.

He charged more, but not enough to discourage people. Just a few cents. This was before sub sandwiches had been 'discovered'. The butcher section was small, but he provided great cuts at a price comparable to grocery stores, if a little more pricey, but the quality and taste was great.

In time, he moved to another shop across the street and expanded. He provided spices, heat and eat meals, sandwiches, things like thick stuffed pork chops you took home to cook, home made hot dogs, custom cuts, home made meatloaf mixes, fresh bacon, home made sausages and an array of steaks.

His prices went up, but it was worth it. He would also sell you, butchered and packaged, anything from an entire animal to a quarter. He also tossed in the bones upon request -- which, back then were valuable for soup. Things wrapped in his old style butcher paper NEVER seemed to get freezer burn or stale tasting like any other common packaging used today. He also wrote what was in each package on the outside.

The place smelled magnificent when you walked in, with all of the spices and cooked meats. His staff had grown and were fast, efficient and polite. They handled special requests easily.

My family bought from him periodically, when we could afford it. That's what most folks did. Why pay $10 for a steak from a big line grocery store, when for $12 you could get one from him that tasted MUCH better?

Originally, he did a lot of his own butchering. Later, he hired in quality butchers and bought only from farms he trusted. There were no surprises in his meats, like cysts, tumors, too much gristle, big blood vessels full of clotted blood and if you wanted, you could eat it raw. You didn't buy meat from him that you could not inspect -- like the chain grocery store trick of selling you packaged meats with a big pad of fat hidden on the bottom side.

He retired and his sons took the shop over -- and moved the main one over to the 'rich' side of town. They opened a small one in the regular section -- with limited goods. They increased the prices dramatically.

They don't have the 'people' savvy of their father.

I haven't bought anything from them in years.

However, I fondly recall their Dad and his wonderful shop and the wonderful meats he sold.

Last time I was in their 'secondary' store, the cooler cases were poorly stocked with meats (they would order special cuts for you from their other store) very few spices and a 3 pound steak cost $25. That was 10 years ago.

They didn't even have his delicious, home made hotdogs, link formed. They had a commercial brand. You could buy them cheaper at Winn-Dixie.

I'm saving up to order a quarter cow. However, I'll be buying it from a butcher shop in the next city. His store is now too expensive.