I watched the TV show ‘River Cottage’ by British chef Hugh Fearnley-Whittingstal which documents his life becoming a small holdings owner where he grows his own fruit and veg and breeds animals.
There was a section where a vegetarian was being trained as a butcher’s apprentice. Butchering meat sounds unpleasant to a dedicated meat eater, so for a vegetarian it must have been extremely challenging.
It was very interesting to watch though because he addressed exactly the points I am interested in when it comes to meat - respecting the animal and its life, understanding meat, its productions & consumption and finally showing respect to the meat by using all cuts of the animal.
These are some “maps” that are sold on his website encouraging people to learn to cook with different cuts of meat.
