The Butcher Shop

Three weeks ago I got a job at a butcher, 3P Meats in North Vancouver.  So far the learning curve has been steep, but the rewards great.  To my mind I have come a step closer to understanding what it means to produce, and ultimately what is means to eat meat in an era of industrial food production.  What is more, I like to think that such knowledge can help me to make informed decisions about what kind of meat can be consumed in a way that is morally responsible--ensuring that the animals that I eat are treated well and live pleasant pastoral lives devoid of needless suffering, and don't come from half way around the world.  Anyway, before this starts to sound like a rant about slow-food or why I can be a moral carnivore, I will get to the meat of the post.

Over the past week I brought in my computer to document some of the work we have been doing.  To my surprise, Paul, my boss, was very excited that I was showing such interest in the work and agreed to let me post my recordings online.  Here are a couple to get going.  The first is the breakdown of a number of nice chickens from Polderside farms.  The longer clip is the boning out of a pair of venison legs.  Bon appetite!