Neighborhood Butcher

What separates a competent butcher from someone just selling meat? Precision in cutting, for one—knowing the difference between a fillet and a striploin, between brisket and chuck, and executing each cut cleanly and efficiently. Understanding temperature management and how it affects texture and flavour. Transparency about sourcing: knowing where animals come from, how they were raised, and being willing to discuss that honestly. The ability to handle special requests without dismissing them—custom cuts, advice on cooking methods, knowing which cuts suit different dishes. Experience shows in small details: the sharpness of knives, the lack of waste, the willingness to spend time with customers who are uncertain. These are things that either matter or they don't, depending on what you value.