Evolution of a Butcher

Butcher is one of the oldest profession in the world and it is also evolving fast to adapt in this

world where supermarkets dominate.

Your Local Butcher

Martin Doyle, a butcher, better known as Marty, seen working at

the counter through the glass from outside his shop, Your Local

Butcher on Waverly Road.

Long History of Butcher

Marty holding up a photograph of the first owners of the shop. The shop was built for the purpose of a butcher shop back in the 1930s and has served as a butcher shop

since. Marty has been running the shop for 1 year.

Band Saw

Marty using the band saw to cut through the lamb ribs.

Recycling

The tail of a goat amongst other cuts of meat. The tail and other

unwanted parts will be sent to be recycled and processed into soap so no parts of the carcass will be

wasted.

Lamb

Marty standing beside a lamb carcass he is about to butcher.

Meal Consultants

Marty advising a customer on her recipe for the beef she bought.

“At the end of the day, we are all meal consultants.” Marty said. He

always tries to maintain a close relationship with all his

customers.

Anatomy of Butchering

The flabs of the sheep carcass. The anatomy of the animals have

become very important for butchering.

Spontaneous and Avocados

Marty’s spontaneous pose when he saw the camera with 3

avocados in his hands as he walked to the back of the shop.

Marty’s shop sells fruits and vegetables, and even ready-made meals. “Butcher is no longer just about chopping up meat” Marty

described.

Chiller

The meat in the chiller.

Colours for Display

Drawings on the glass of the display chiller with a backdrop of

all the lamb products.

The End