Dominic Scott
Butchery is a fundamental culinary skill

THE LOST ART OF CULINARY BUTCHERY

Butchery is an ancient trade. For centuries, butcher shops were a fixture in most communities. The skills of the butcher were highly valued and passed along succeeding generations.

Today, butchery is seen as a dying trade. The proliferation of the supermarket ushered the industry into a new era with boxed meat. There was less of a demand for whole-animal butchery as most retailers are selling meat in prepackaged cuts.

A NEW TREND IN BUTCHERY RESTAURANT HYBRID

A new movement promises to revive the stature of this long essential craft. More people want to understand the origins of their food. At the same time, the meat industry is trying to figure out how to create a sustainable business centered around whole-animal butchery and utilization.

The butchery-restaurant hybrid is taking a tradition and repurposing it to better reflect the needs of today. In other words: The butcher is back, and better than ever!

Dominic Scott