She sounds like a wonderful boss. More of a great leader. Not at any time did she use the word "I" when talking about the business. She understands that it takes the whole team to make it work. A lot of small business owners could take a lesson from her. Great job Miss. Great job.
I know, right! Learning the craft with my wife's family. It's not really all that challenging to get the cuts, but using EVERYTHING is the tough part. Lard, bone broth, pork rinds and cracklings, etc. All takes a lot of extra work, but you get all ur money's worth...
@@isaknilsson3308 nothing wrong with bare hands as long as you wash them between jobs. Often gloves give the illusion of cleanliness (your hands feel clean so you become less aware) and can be less hygienic. Also when working with knives, it's very easy to slice off a piece of a glove and not notice.
The level of attention to detail, from sourcing to financing to cutting and trimming and processing and selling and tracking is the most incredible thing I've ever seen in this field. I've been a butcher for 5 years now, from a small store to a big retail chain, and would love to reach this level of skill someday. It's inspiring and motivating to watch. If I'm ever in Philly, I'll go out of my way to stop in.
@@Brownerwick Similar thing over here, in the UK ... Problem is price to retail customers, especially when wages have remained stagnant, and well behind inflation, whilst food prices are at, or just above ... ... vs whether the supermarket chain keeps its prices more flattened, which means the farmers either just about break even, or, occasionally, at a loss, vs being bought, directly by the butcher, largely untrimmed by the slaughterhouse, but, although at a high price to the customer, means the farmer gets a better 'farmgate' price ... ... same goes for ariable farming; again, supermarkets etc flatten the prices as they buy in bulk, but there is a huge amount of waste, especially when supermarket buyers, look for uniformity, as they know the customer is likely to reject anything which is the wrong shape, or size, colour, etc, whereas greengrocers don't mind as much ... In fact, hopefully, there are schemes that, for a subscription fee, you get those 'odds and ends' that would otherwise either end up in a bioreactor, or simply dumped in landfill, even though they're perfectly edible, are just not 'supermarket perfect' ... In an ideal world, supermarkets have a direct relationship between themselves, and the farmers, plus everyone in between, which, although the prices are, say, 5% more, that extra 5% you know goes straight back to the farmer, and not just into the final nett profits of the supermarket ...
@@dennisweichel9367 it is relaxing. I do my own domestic and wild butchering, but if you are doing it for yourself or friends you relax and get an awesome pride feeling that is different from normal events. My main farm is 8 hours from where I'm at now, but pay for transportation of those I want to butcher. Best thing to do if buying meat is to buy primal cuts. Then cut it yourself,
Just want to say ever since I saw this video a year ago, I’ve wanted to Learn and pursue my culinary passion. I can proudly say that I applied as a Meat Production Assistant at Primal and have my first trial shift in a few days. Can’t wait to embark on this new opportunity in life
I was a butcher for 15 years, after a hand injury had to change jobs. Didn’t really miss the cold, the blood, and all the mess until watching this. Kinda makes me miss it, between the job and the people I worked with, was actually a pretty good job.
Yess!!! Whole animal butchery with a thoughtful use for everything is awesome. That's also so smart to have prepped meals so customers can see how they can use every part of the animal. So awesome to see butchers that take time and care to do this. Being part of the food supply industry my opinion is that eating meat isn't the problem, it's the quantity and scale of it. Imagine a factory that processes 3 to 4 thousand cows or 5-7 thousand pigs A DAY! Can they put this same level of care into having no waste; where does all of that meat even go? It's straight up wasteful, and supporting more butchers like this is how we can combat that.
Autumn's knife skills are sic, I'm sure you never want to lose her. How long does someone like her need to work there to get as good as she is at the job? I've butchered 50 or 60 deer in my life and I do some small projects here and there but she makes me look like I never held a knife and I am 47. I've hunted most of my life and I'm from NECPA. great video. You are a true pioneer and salt of the earth to keep this legacy going. To many folks have lost, how and where meat comes from and how much work it takes to butcher the whole animals. How long have you been doing it and how do you keep doing it. I know my hands cramp and everything now, I attribute to getting old. But I have serious reverence and respect for ppl who do this on a daily basis.
I'm a meat manager, and this video is now on my team's "Must-Watch" group chat! It's going to take a few rewatches before I run out of great talking points to bring to our table. How long before we get a meat merchandising channel from Primal Supply? So much knowledge about our trade is being lost, and videos like this help train the next generation.
She's so awesome and she's she's so passionate about the butcher shop all the hard could work they do I see some of the people don't know how much work The Butcher Shop does
I am so happy to see a thriving business, improving the resilience of the small business community in food production. Wonderful people, great owner, brilliant result of hard work and vision. Well done! I will visit the shop next time I am in Philly!
@@ThadonutRs :D If you'll be in Rome I suggest you to visit one or more of these butchers: Angelo Feroci, bottega liberati, antica macelleria Annibale, bordiga, DOL di origine laziale, Fratelli Giovannini, Minozzi, Fratelli Giovannelli, Macelleria Orelli, Vicerè, Macelleria Amadio, Carni Magini
When we were in Italy butchers were everywhere, and they actually make good money. Unlike in the USA where mass production has basically destroyed the career.
I live 5 blocks away from this place... well there are 3 in the city so I live near one. I no longer go to whole foods for nice meat. Their prices are a bit more than I'd like, but tat means better meat and I THINK better lives for the animals. I'm sad this is blowing up... Don't go there!
I loved this so much! I wish there was more people getting into the business having more people understand how hands on you need to be and what it takes to bring food to the table gives a wonderful look on why there is a bigger need for this type of work.
Very niche and very beautiful. Thank you for sharing your life's dedication and expert example of great American vigilance of excellence. I truly enjoyed the format that you chose to use to define you, your work and your excellence. A real pleasure!
I would love to work there it’s so clean and everyone actual works no laziness . Genuine strong work ethic , spectacular to see and wonderful to see another boss who is a leader. Lovely
Much respect to you, grew up with local butcher shops, live way out in the country in pa and can remember 3 butchers within a 5 mile radius, now none, can buy fresh kill frozen, I will definitely be visiting the south philly location
You immediately get a like because that thumbnail is really good. That fat cap on that pork loin chop looked amazing, I would save that beautiful white fat for sausages and for wild game grind.
I have a mullet and drink Busch Light and everything that is awesome is rejoiced with “hell ya brother.” My favorite bird is the bald eagle, my truck is red white and blue. When I snore it sounds like I’m saying “freedom.”
And most people say butchery is cruel and horrible and animal abuse. This lady is absolutely amazing on how much knowledge and respect for the animal she butchers. Absolutely amazing.
Brit here, Fabulous, local produce, sold locally, I wish there was more butchers like you in the UK, I am lucky, I have a local butchers, smaller than your concern, but the same mantra, my favourite shop. some of the cuts you mentioned are different to the UKs, some I recognise, and are my favourites, the Short and forerib, and noticed you had some great fat marbling on the beef, and that great wording grass fed. the pork looked fab too, something we do with rendered down pork fat, is roll it out in between parchment paper, then wrap fish loins with it, and roast, or pan fry it off, such fish as cod or sea bass, it puts a delicious crisp to the skin, or creates a thin golden crust on skinless, and of course stops us from over cooking the fish, if a beginner. making your own beef broth, I keep trying to get my butchers to do this. anyhow, the residence of Philly are very lucky to have a knowledgeable, passionate butcher like yourself, I just hope they appreciate you, like I do my butchers.
I love this! I was getting sentimental cus my grandpa was a butcher for over 30 years! He recently passed away plus my local shop closed two weeks ago right before my birthday when I go in and get a prime rib 😥😪🤧
Hi I run a chain of 6 retail meat outlets in Vanuatu in the South Pacific, we only deal with whole carcass and do approx 90 steer and veal a week. So with this amount of meat you have to stay on top of rotation and inventory levels. Its great fun and we deal direct with the farmers. I train our guys and gals and they now move on to work overseas in Australia and nz.
I worked in two different butchers shops through high school and college, its not as glamorous as this seems to portray. Its cold, wet, dirty and hard work and a lot of the skills are actually very challenging and take a while to master, it definitely isnt for everyone. In saying that though, for the right person its a great career. I really enjoyed the working environment with all the joking and chat out the back and it was also really enjoyable to see the same customers day in day out and build a relationship with them. There’s also a great deal of pride that goes into a really well put together display.
I love how (it appears) they're not pushing to have 2-3 shifts, constantly churning out product. People get to have a normal work day, a real 9-5 type deal, and not just management.
My butchering day starts at 5 am and doesn't end until 5pm and I'm a nose to tail butcher working in as a meat manager in a grocery store! I'm sure it'll be 3-9 when I open my own shop.
Ive got two butchers like this in London, only downside is you cant commercially raise livestock in London as there isnt enough free (or cheap) land, so for one butcher the meat comes from farms in Yorkshire, the other butcher sources different meats from different farms, none close though. But they both do whole animal butchery and produce a range of products like this.
Thank you for this video about great meat and an amazing butcher that just so happens to be a woman. There was no woke BS being slammed down our throats like constantly pointing out the butcher is female, how hard it is being a woman in this industry and how oppressed they are. This is representation done right.
Awesome video and its great seeing people with a passion and teaching others, my only real question is sustainability especially with the fore planning and environmental impact and what there thoughts on meat grown in a lab are?
She sounds like a wonderful boss. More of a great leader. Not at any time did she use the word "I" when talking about the business. She understands that it takes the whole team to make it work. A lot of small business owners could take a lesson from her. Great job Miss. Great job.
Absolutely insane how efficient this company is. Truly inspiring
I know, right! Learning the craft with my wife's family. It's not really all that challenging to get the cuts, but using EVERYTHING is the tough part. Lard, bone broth, pork rinds and cracklings, etc. All takes a lot of extra work, but you get all ur money's worth...
How can you say that with a 15min video.
Best butcher, no waste, lard, stock, ground meat, sausage. Chef, kitchen. Best i have ever seen. Great work thanks
Real butchery is such an art - so much care and precision goes into producing clean, high quality product
There is nothing that can replace a good butcher.
@@aleks8888no gi.t88
this Girl most certainly has mastered her craft uniquely and absolutely inspirationally…TOP NOTCH STUFF‼️🥂
🪖
Me watching this and realizing yall closed shop last year😢
I want to see you in hell with your art
This place is immaculately clean. Wow.
as a butcher shop should be. Sanitation is likely superb there.
No hair nets and shes picking up meat with her bare hands🤔
@@isaknilsson3308 nothing wrong with bare hands as long as you wash them between jobs. Often gloves give the illusion of cleanliness (your hands feel clean so you become less aware) and can be less hygienic. Also when working with knives, it's very easy to slice off a piece of a glove and not notice.
@@robchef76 I do agree, but the absence of hair nets is meh
@@isaknilsson3308 I can't argue with you there
You can tell this is all done with passion. True artists, absolutely amazing.
I love how almost nothing is waisted and everything is so fresh. This is why its important tp support local farms and butchers
I disagree.. most of it actually goes to waist.
Clever :)
@@MrRahibzz said like someone who's never worked in a butchery.
The level of attention to detail, from sourcing to financing to cutting and trimming and processing and selling and tracking is the most incredible thing I've ever seen in this field. I've been a butcher for 5 years now, from a small store to a big retail chain, and would love to reach this level of skill someday. It's inspiring and motivating to watch. If I'm ever in Philly, I'll go out of my way to stop in.
To have this kind of incredible resource near your area is awesome. Build a relationship with your neighborhood butchers, guys..
Sure but I can buy prime ribeye at my Costco for 18.99 or local butcher 25.99. Pricing matters
Yeah honestly better marbling sometimes at Costco but hey support local business at I guess
I wouldnt make the butcher mad tho. Maybe fuffly kins or sparky may go missing and your next visit maybe "new meat" hahahaha
We have a great local butcher an i have personal relationships with the ranchers around here...I always get great beef.
@@Brownerwick
Similar thing over here, in the UK ...
Problem is price to retail customers, especially when wages have remained stagnant, and well behind inflation, whilst food prices are at, or just above ...
... vs whether the supermarket chain keeps its prices more flattened, which means the farmers either just about break even, or, occasionally, at a loss, vs being bought, directly by the butcher, largely untrimmed by the slaughterhouse, but, although at a high price to the customer, means the farmer gets a better 'farmgate' price ...
... same goes for ariable farming; again, supermarkets etc flatten the prices as they buy in bulk, but there is a huge amount of waste, especially when supermarket buyers, look for uniformity, as they know the customer is likely to reject anything which is the wrong shape, or size, colour, etc, whereas greengrocers don't mind as much ...
In fact, hopefully, there are schemes that, for a subscription fee, you get those 'odds and ends' that would otherwise either end up in a bioreactor, or simply dumped in landfill, even though they're perfectly edible, are just not 'supermarket perfect' ...
In an ideal world, supermarkets have a direct relationship between themselves, and the farmers, plus everyone in between, which, although the prices are, say, 5% more, that extra 5% you know goes straight back to the farmer, and not just into the final nett profits of the supermarket ...
Butchery is a fascinating art. It's a heck of a skill. I'm in awe of butchers. It's pretty amazing
I like watching them do their thing to.
@@dennisweichel9367 it is relaxing.
I do my own domestic and wild butchering, but if you are doing it for yourself or friends you relax and get an awesome pride feeling that is different from normal events.
My main farm is 8 hours from where I'm at now, but pay for transportation of those I want to butcher.
Best thing to do if buying meat is to buy primal cuts.
Then cut it yourself,
It's pretty fun and satisfying too, I can vouch, I'm Apprenticing Butchery now, but have been a meat cutter for a decade.
Just want to say ever since I saw this video a year ago, I’ve wanted to Learn and pursue my culinary passion. I can proudly say that I applied as a Meat Production Assistant at Primal and have my first trial shift in a few days. Can’t wait to embark on this new opportunity in life
How is your journey so far?
Talented people taking pride in their work, so good to see. Would love to work in a place like this.
I thought she was a small time butcher, homie has a meat empire
Its remarkable
dam
Lol my thoughts precisely 😂
Wow u thought just because she was a girl she isn’t successful (kidding)
I was a butcher for 15 years, after a hand injury had to change jobs. Didn’t really miss the cold, the blood, and all the mess until watching this. Kinda makes me miss it, between the job and the people I worked with, was actually a pretty good job.
I miss working the meat factory
This high level of organization and attention to detail really pleases me
Yess!!! Whole animal butchery with a thoughtful use for everything is awesome. That's also so smart to have prepped meals so customers can see how they can use every part of the animal. So awesome to see butchers that take time and care to do this.
Being part of the food supply industry my opinion is that eating meat isn't the problem, it's the quantity and scale of it. Imagine a factory that processes 3 to 4 thousand cows or 5-7 thousand pigs A DAY! Can they put this same level of care into having no waste; where does all of that meat even go? It's straight up wasteful, and supporting more butchers like this is how we can combat that.
The finesse and professionalism displayed here is through the roof
Autumn's knife skills are sic, I'm sure you never want to lose her. How long does someone like her need to work there to get as good as she is at the job? I've butchered 50 or 60 deer in my life and I do some small projects here and there but she makes me look like I never held a knife and I am 47. I've hunted most of my life and I'm from NECPA. great video. You are a true pioneer and salt of the earth to keep this legacy going. To many folks have lost, how and where meat comes from and how much work it takes to butcher the whole animals. How long have you been doing it and how do you keep doing it. I know my hands cramp and everything now, I attribute to getting old. But I have serious reverence and respect for ppl who do this on a daily basis.
Wonderful... This is why I support my local butcher & farmers.
I'm a meat manager, and this video is now on my team's "Must-Watch" group chat! It's going to take a few rewatches before I run out of great talking points to bring to our table.
How long before we get a meat merchandising channel from Primal Supply? So much knowledge about our trade is being lost, and videos like this help train the next generation.
I've been a chef for most of my professional life and have always loved butchery. If I lived anywhere near this jewel I would apply immediately!
The only video in a while that I didn't skip a second. Very interesting.
She's so awesome and she's she's so passionate about the butcher shop all the hard could work they do I see some of the people don't know how much work The Butcher Shop does
I am glad that Butchery is have a new renaissance and young people are getting back into it.
I am so happy to see a thriving business, improving the resilience of the small business community in food production. Wonderful people, great owner, brilliant result of hard work and vision. Well done! I will visit the shop next time I am in Philly!
I would love to have a butcher like this nearby
you should come to live in Italy, there are dozens of them in every neighborhood :)
@@gabro99 i'm actually going to go to italy, to learn how to make pizza. So it sounds ever better with all these butchers
@@ThadonutRs :D If you'll be in Rome I suggest you to visit one or more of these butchers: Angelo Feroci, bottega liberati, antica macelleria Annibale, bordiga, DOL di origine laziale, Fratelli Giovannini, Minozzi, Fratelli Giovannelli, Macelleria Orelli, Vicerè, Macelleria Amadio, Carni Magini
When we were in Italy butchers were everywhere, and they actually make good money. Unlike in the USA where mass production has basically destroyed the career.
I live 5 blocks away from this place... well there are 3 in the city so I live near one. I no longer go to whole foods for nice meat. Their prices are a bit more than I'd like, but tat means better meat and I THINK better lives for the animals. I'm sad this is blowing up... Don't go there!
Love her hustle, mad respect
I loved this so much! I wish there was more people getting into the business having more people understand how hands on you need to be and what it takes to bring food to the table gives a wonderful look on why there is a bigger need for this type of work.
It's also super fun.
Leave the flank and bavette together! It’s the vacío in Argentina and sold together grilled slowly over low heat is spectacular
Very niche and very beautiful.
Thank you for sharing your life's dedication and expert example of great American vigilance of excellence.
I truly enjoyed the format that you chose to use to define you, your work and your excellence.
A real pleasure!
I would love to work there it’s so clean and everyone actual works no laziness . Genuine strong work ethic , spectacular to see and wonderful to see another boss who is a leader. Lovely
Much respect to you, grew up with local butcher shops, live way out in the country in pa and can remember 3 butchers within a 5 mile radius, now none, can buy fresh kill frozen, I will definitely be visiting the south philly location
She is a total badass
Right? 😻👍
Profanity is really not necessary, dumbf--k, lol!
wtf theres like thousands of male butchers who r way better
@@majoroldladyakamom6948 i hope your joking
@Wand Camilo ugh not the plcae for you take your sexism some where else.
I've been a butcher for 4 years and I'm still loving it!
How/where did you start?
Being a butcher is something that someone does think about it
Was it difficult when you first started the job?
Her and her staff are so knowledgeable and helpful .
You immediately get a like because that thumbnail is really good. That fat cap on that pork loin chop looked amazing, I would save that beautiful white fat for sausages and for wild game grind.
Tell me your American without telling me you’re American
I have a mullet and drink Busch Light and everything that is awesome is rejoiced with “hell ya brother.” My favorite bird is the bald eagle, my truck is red white and blue. When I snore it sounds like I’m saying “freedom.”
@@RadDadisRad this is so good
@@RadDadisRad 🏆
@@RadDadisRad you’re a hero brother 😂
Just absolutely killing it. What a cool business and leader at the helm. Great video, too!
This is what our Carniceria is like in my small town in Southern New Mexico. Wonderful local meat, and can order special cuts.
This is how Spanish meat markets are all around the USA
I've always had a huge respect for butchers and I can't wait to start!
And most people say butchery is cruel and horrible and animal abuse. This lady is absolutely amazing on how much knowledge and respect for the animal she butchers. Absolutely amazing.
Love, love, love it. This has become the only food TV that I will watch. Thanks, Eater.
what a great documentary! so much in so little time. how great is Heater? wowy wow!...
She is so passionate about her job, very nice to see that 😉
Love this video great Company super glad to see the passion put into the art of what should be in more areas then the big box markets
I love the fact that nothing is wasted. That type of mindset is what will lead to a more sustainable product.
Man that's the cleanest butcher place I've seen
Thank you for bringing food to our plates. Respect 👏
Late to the party but this is incredible 👏🏻 What an amazing company and very insperational woman. Wish we had something like this in the uk
Brit here, Fabulous, local produce, sold locally, I wish there was more butchers like you in the UK, I am lucky, I have a local butchers, smaller than your concern, but the same mantra, my favourite shop. some of the cuts you mentioned are different to the UKs, some I recognise, and are my favourites, the Short and forerib, and noticed you had some great fat marbling on the beef, and that great wording grass fed. the pork looked fab too, something we do with rendered down pork fat, is roll it out in between parchment paper, then wrap fish loins with it, and roast, or pan fry it off, such fish as cod or sea bass, it puts a delicious crisp to the skin, or creates a thin golden crust on skinless, and of course stops us from over cooking the fish, if a beginner. making your own beef broth, I keep trying to get my butchers to do this. anyhow, the residence of Philly are very lucky to have a knowledgeable, passionate butcher like yourself, I just hope they appreciate you, like I do my butchers.
Amazing. I order my protein from a local farm and and place like this and the quality of the meat is fantastic.
I love this!
I was getting sentimental cus my grandpa was a butcher for over 30 years! He recently passed away plus my local shop closed two weeks ago right before my birthday when I go in and get a prime rib 😥😪🤧
I enjoy watching her passion. It is definitely an art to her.
Thanks! That was really interesting and a great idea for a series. I look forward to seeing what's next.
Guess where I'll be buying some meat soon??? South Philly location!!!
Loved this video. Thank you, Eater! as always
Hi I run a chain of 6 retail meat outlets in Vanuatu in the South Pacific, we only deal with whole carcass and do approx 90 steer and veal a week. So with this amount of meat you have to stay on top of rotation and inventory levels. Its great fun and we deal direct with the farmers. I train our guys and gals and they now move on to work overseas in Australia and nz.
she is incredibly impressive
There’s a lady who deserves success
This is the reason why I subscribe to Eater
OCD. The perfection of this art always inspires me, such great precision👌👌
Such a Professional, informative and entertaining.
I worked in two different butchers shops through high school and college, its not as glamorous as this seems to portray. Its cold, wet, dirty and hard work and a lot of the skills are actually very challenging and take a while to master, it definitely isnt for everyone. In saying that though, for the right person its a great career. I really enjoyed the working environment with all the joking and chat out the back and it was also really enjoyable to see the same customers day in day out and build a relationship with them. There’s also a great deal of pride that goes into a really well put together display.
This video has me feeling nostalgic for when I was a young apprentice learning the trade from two master butchers.
Philly is lucky to have her. I don’t get meat from anywhere else! The quality is just amazing
Wow. This in only about an hour from me. Road trip.
absolutely fascinating exposé / sharing THANK YOU kindly‼️🥂
🪖
We should all be living off of this butcher shop . Wonderful video !
What a wonderful business she has built!
I extremely like the video, man. Very helpful and informative. Thank you very much. It is presented so well too. Great, positive work.
Primal Supply is my favorite butcher, such ridiculously high quality products for reasonable prices.
I love this series. Great behind the scenes look
I love how (it appears) they're not pushing to have 2-3 shifts, constantly churning out product. People get to have a normal work day, a real 9-5 type deal, and not just management.
when we going to see the breakdown of a whole tuna or a monkfish? Seen it in person once the monkfish. Absolutely artistry
I could watch this all day
My butchering day starts at 5 am and doesn't end until 5pm and I'm a nose to tail butcher working in as a meat manager in a
grocery store! I'm sure it'll be 3-9 when I open my own shop.
Ive got two butchers like this in London, only downside is you cant commercially raise livestock in London as there isnt enough free (or cheap) land, so for one butcher the meat comes from farms in Yorkshire, the other butcher sources different meats from different farms, none close though. But they both do whole animal butchery and produce a range of products like this.
Great Biz , she deserves success what a hard worker, product looks great .
thank you so much for such an informative, high quality video! Learning about a topic I have never given thought to before
Meat ergonomics at it's best! So well organized. It's a fricken chef's kiss 🧑🍳💋👌
This is a beautiful video, beginning to person to end.
I wish yall were here in South Texas. I'd live at your store. We used to have 2 good meat shops in town but both the owners retired from butchering.
what a great person. very talented and organised
it's nice to see some vegan content like this once in a while
I must be in the alternate Earth the Flash mentioned were everything is opposite.
.. i love these type of videos..
She had me at “very complicated spreadsheet.”
Hold up, another spotlight on a Philly based shop that I wasn't aware of?! I am going to need to check this out!
Great vid. I appreciate you making this. Very cool and honest business.
Her philosophy and beliefs are really respectable, would love to order some meats from her!
Well done, taking care of business awesome 👍👍👍
Reminds me of my days in philly. Beautiful
Thank you for this video about great meat and an amazing butcher that just so happens to be a woman. There was no woke BS being slammed down our throats like constantly pointing out the butcher is female, how hard it is being a woman in this industry and how oppressed they are. This is representation done right.
🤗 exactly!
What does “woke bs” even mean? 🤦♂️
What a "beast" - pun intended. What I wouldn't give to live close to an operation like that --- what a treasure for Philly.
What a lady! Smart, considerate and pretty!
What is done about any repetitive injury , prevention of treatment ? I've heard Acupuncture is a treatment .
This woman should be running the country.
No
She would ruin it
Awesome video and its great seeing people with a passion and teaching others, my only real question is sustainability especially with the fore planning and environmental impact and what there thoughts on meat grown in a lab are?
Total Respect!
Remarkable. Wonderfully clear.
I love the pricing tags showing the location of the cut on the animal
That looks delicious 👌🏻 Greetings from Germany 😊 Have a wonderful day everyone 🌻