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One more then:
Our local butcher runs an evening butchery course that's lots of fun.
They're a nose to tail and farm to plate butcher and you get to (in a group) butcher a side or cow or pig, while being talked through the process of bringing the animal to the consumer.
And eat a whole lot too.
NotThamesWater
@hugo7
Cheers all.
Time to draw up a spreadsheet!