Remember Sam the Butcher from The Brady Bunch?
Today, the days of the neighborhood butcher like Sam are mostly gone, replaced by vast meat-processing plants putting out shrink-wrapped cuts for supermarkets.
But foodies and locavores are fueling a demand for local and artisanal meat products. The problem is there aren't enough slaughterhouses or qualified meat cutters.
A Month In The Meat Lab: $3,000
It was lamb day recently at the State University of New York's meat lab in Cobleskill, a little town near Albany. Guys in white smocks and hard hats haul carcasses out of the cooler. They slaughtered the animals the day before.
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