Food

The only butchers around me are asian ones, the problem is that everyone fucking loves offal and all the really odd slow cook bits.

Everything like hooves, knees, brain, heads, kidneys all going for prices nearly as high as the main cuts. This stuff just gets scrapped from the meat sent to supermarkets.

It's a bit of an odd situation really. Pre WW1 and our heavy pre-processing industries for food we really knew how to cook the whole animal at home. Cuts that we often look down on, like offal, were often reserved for the best tables. More often than not, your butcher wouldn't just cut and sell you meat, but also give out advice on how to cook it as well.

These days slow cuts and the less favoured cuts of meat are more often flogged off for ready meals and the budget foods. Handy for the supermarkets who don't want to invest in meat counter staff that have much useful knowledge. I'd be surprised if supermarkets are selling off to your asian butchers though, there's more profit for them in mechanical reclamation.