Butchers slice into sustainability

Some in the meat business are seeing the all-around pluses of ethical butchering.

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Some Portlanders are taking steps to bringing sustainability into the butchering business.

Berlin Reed used to be a self-proclaimed “militant” vegan. But after a series of off-restaurant jobs left him working behind a sustainably run butchery counter in Brooklyn, N.Y., he changed his mind. “There was pretty much no argument against it. I knew exactly where the animals came from and how they lived. So I took a nice bite of rib eye at work and was like, ‘I’m sold.’”

Fast forward a year—Reed has taught himself how to break down animals, moved to Portland and become a spokesman for the converted. He credits his old dietary choices with his current activism. “I’m doing more now than I ever was before, to ensure that these animals are being raised right, and that the meat’s coming from a good place, than I did in the last 14 years participating in veganism.”

Read the full story at Willamette Week.

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