The Art of Butchery: Tales from the Processing Room

This chapter explores the intricacies of running a livestock processing business, focusing on the logistics of butchering and the services provided rather than traditional production. The speaker shares personal anecdotes, including humorous experiences such as their first woodchuck processing, and discusses the challenges faced when starting a butcher shop. Additionally, the chapter highlights the preparation of lesser-known meats like turtle, reflecting on regional practices and cultural differences in culinary techniques.