I don't know of many other industries who need to bend, change and adapt in the way that Butchery does. We face high, highs and low, lows.  In our normal day to day running, we have to have a beautifully stocked cabinet, filled with primal cuts, sausages, burgers, pies, cooked meats and so on. This in itself is no mean feat. Let's take a staple like a burger. The work to get that burger in our cabinet is incredible. We order our beef from our farmer, collect the beef from the abattoir, bring it to the shop, de-bone the beef and split...