Description: Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn't mean it's not without its challenges -- still. Top local butchers talk about how the industry has changed and if this trend is here to stay.
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Twitter Share-Twitter Email Share-Email Copy Link Copy Link This article is more than 9 years old. Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo Ten years ago -- even five years ago -- whole animal butchery was just "something you'd experience in rural areas," said Ryan Farr, head of 4505 Meats , and that was only out of necessity. When he started buying whole animals in Northern California, back in the late 1990s, "it was kind of weird."
But, slowly, as diners started to ask more and more questions about where their vegetables were coming from, they began to wonder about their meat too.