Artisan butchers are different.
They work on a relatively small scale and stay on top of the latest trends in food.
But it's techniques and ideals that set Artisan butchers apart from the rest.
They use traditional methods to make sure none of the animal is wasted. It's all about nose-to-tail eating. And a socially conscious approach to their craft.
As well as a deep understanding of meat.. quality... and source.
In short, they transform the ordinary into the extraordinary. Producing cuts of meat that are hard to find in butcher shops and impossible to find in supermarkets.
And they're open to new ideas... because every country has a different way to butcher meat. It's a case of different cultures, different cuts. And the trend in America – and the UK – is to rediscover these old European cuts and make good use of them.