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butcher

A butcher is a practical specialist, not a salesperson. His job is to break down an animal efficiently, safely, and in a way that matches how the meat will actually be cooked. Cuts exist because of anatomy and muscle function, not because of marketing names. When meat is chopped rather than delicately separated, it is typically done to expedite processing, minimise waste, and create portions suitable for stewing, boiling, or long cooking. This approach prioritises usability over presentation.

Equally important is the working reality of the butcher’s space. Knives, cleavers, saws, and bone fragments are part of normal operation, and the workflow is optimised for volume and rhythm, not customer comfort. A butcher expects customers to understand this environment: choose visually, accept structural imperfections, and communicate. When this balance is respected, the butcher’s experience becomes an advantage rather than an obstacle.
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