Change is in the air for the craft of Butchery.

There’s new legion of consumers interested in adopting nose to tail eating, supporting their local farmers, getting to know their neighbourhood retailers and most of all, being responsible for their food in both an economical and moral sense.

Nothing quite fills these needs like the local butcher, the provider of what for many is a dietary staple. Below is an awesome video about the revival of butchery in the United States, but it’s happening all over the world. You only have to see it exemplified by Victor Churchill in Sydney, and N16 Meats in London.

The video interviews three “new generation” butchers in San Fransisco Bay area on the craft of butchery, why they choose to be butchers, the creating of communities and use of the whole animal. It’s equally inspiring, reassuring and exciting.