I kind of want to be a Butcher

May 21, 2013

I’m not quite certain where this interest in meat began. In fact, I find myself rather taken aback by it. Honestly, I’ve always been a bit fussy with meat. As a child I was a fan of well cooked meat only. Overcooked was preferable. Char was a bonus…

But in recent years, I’ve developed a greater appreciation for meat, for the animal who died so I could gain nourishment. It’s a terribly important topic, being aware of where your food comes from and not just mindlessly consuming. I’m not here to get into a debate on the ethics of meat consumption, but I am passionate about encouraging you to source meat that has been farmed ethically, raised locally and treated well. I’d much rather pay for quality, know where my meat has come from and consume less, to balance any extra cost. My downfall? Eating out. I’d like to employ more mindful practices when ordering meat, but sometimes that dodgy little taco shop is just too tasty to pass up.

Where am I going with this meat love?

After our recent move to Bernal Heights, I was on the prowl for lunch options. Avendano’s popped up and things rolled pretty deliciously from there…

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This old-school butcher shop prides itself on sustainable and local products. A lunch visit led to the most delicious pressed sandwiches, filled with porchetta, arugula, mustard, onion, peppers… only good things can come from such a combination. We also tried their sausage and lentil soup. Good.

So, yeah, I kind of want to be a butcher. An honest, well-intentioned butcher. If I had the funds, I would totally enrol in a course to learn all about it. For now? I’ll try my best to shop well, to shop mindfully and locally. Where ever my new local may be…

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Heidi xo

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13 Comments

  • Reply InTolerant Chef May 21, 2013 at 5:59 pm

    I’ve always wanted to learn about the art of breaking down an animal properly. I bought a fantastic book that has step by steps that had been really helpful. I also did some free work experience at a great shop that was willing to let me try. They were lovely and I repaid their time with cakes- win win!

    • Reply Heidi May 22, 2013 at 8:31 am

      That is so inspiring, thank you, Rebecca!! I was actually thinking of possibly trying something similar when I’m home. You’re so sweet to repay them with cakes, of course you did. Noted 😉 Thanks again, lady x

  • Reply Hannah May 21, 2013 at 8:07 pm

    Butcher Heidi? It has a kind of intriguing ring to it. But you’d also sell desserts, right? Pies? Sweet sweet pies?

    • Reply Heidi May 22, 2013 at 8:31 am

      Maaaaaaaaybe. No, of course I would!! You know me well. Butcher Heidi x

  • Reply Cilla May 21, 2013 at 8:30 pm

    I am all for meat, particularly humanely raised and slaughtered animals.
    Are you now living in SFO or just on extended holiday?

    • Reply Heidi May 22, 2013 at 8:32 am

      It’s a working holiday of sorts. Will be back in Australia later this year 🙂 & thanks for your comment! x

  • Reply Leah May 21, 2013 at 10:54 pm

    I love meat. I just can’t bare to eat too much of it. So when I do eat meat, I want it to be the best quality and most humane that I can afford. If I can’t afford it, which is most times, then I don’t buy it.

    • Reply Heidi May 22, 2013 at 8:32 am

      well said, sister x

  • Reply Sean Jewell May 23, 2013 at 7:21 am

    The sustainable meat culture has come a long wy since i became a vegitarian 5 years ago, i now enjoy being able to support the types of meat opperations that are built around the animals natural habits of living. Humans and animals seemed to have entered into an evolutionary contract with on another, it is only in the 21st century that most meat opperations have violated that contract

    • Reply Heidi May 23, 2013 at 2:05 pm

      & I’m loving that this dialogue is a lot more open, & citizens are demanding this as an option, or even as normal practice. Needs to spread though! x

  • Reply San Francisco Sandwiches - Apples Under My Bed - A food diary. May 23, 2013 at 1:32 pm

    […] My friendly local butcher! I spoke of my love for Avedano’s in my last post, so “porchetta panini” is really all I should need to say right now. There are other […]

  • Reply Ashley June 5, 2013 at 6:19 am

    Have you ever read about Tammois? I believe she was vegetarian but now has some piggies and an ethical pig farm. Quite fascinating and amazing as well 🙂

    http://www.tammijonas.com/
    http://www.jonaifarms.com.au/author/tammois/

    • Reply Heidi June 5, 2013 at 7:36 am

      thanks, Ashley, cannot wait to check her out x

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