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The Guardian - UK
The Guardian - UK
Lifestyle

Take 10: Butchers

Take 10: Butchers: Gabriel Stewart, -Stewart’s Butchers
Gabriel Stewart, Stewart’s Butchers Photograph: David Harrison
Take 10: Butchers: Malcolm Pyne, P&B Pyne
Malcolm Pyne, P&B Pyne: “From my shop I can walk to the cows, and it’s 20 minutes to the pig farm” Photograph: David Harrison
Take 10: Butchers: Ian McCormick, Bexley’s
Ian McCormick, Bexley’s Photograph: David Harrison
Take 10: Butchers: Alan Elliott, Dalbeattie Fine Foods
Alan Elliott, Dalbeattie Fine Foods Photograph: David Harrison
Take 10: Butchers: Simon Broadribb, Uptons of Bassett
Simon Broadribb, Uptons of Bassett Photograph: David Harrison
Take 10: Butchers: Brian Fields, Fields of Anlaby
Brian Fields, Fields of Anlaby Photograph: David Harrison
Take 10: Butchers: Russell Allen, Aubrey Allen
Russell Allen, Aubrey Allen: “The gulf of quality is now huge. In supermarkets we’re seeing ex-dairy cattle cut up and sold, and year-old lamb marketed as fresh from the fields. I wouldn’t eat it” Photograph: David Harrison
Take 10: Butchers: Stephanie Craig, Paul’s Quality Butchers
Stephanie Craig, Paul’s Quality Butchers Photograph: David Harrison
Take 10: Butchers: Stephen Cook, Walter Rose & Son
Stephen Cook, Walter Rose & Son: “A lot of younger people are scared to come into the shop because they don’t know what to ask for, but once we get them through the door, they get into it” Photograph: David Harrison
Take 10: Butchers: John Davidson, Davidson’s Specialist Butchers
John Davidson, Davidson’s Specialist Butchers: “I want everyone to love red meat the way I do. I want them enjoying the steak in front of them. I want the blood running down their chins” Photograph: David Harrison
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