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Blood, bones & band aids: 10 meaty questions you were too afraid to ask your butcher

Kim Knight
By
Senior journalist and restaurant critic·NZ Herald·
13 mins to read

Summer is for salads - but also sausages. Sure, you’ll have a chickpea burger, but when will the steak be ready? As the days (and the barbecue grill plates) get hotter, the animal magnetism of, well, animals, increases. But how much do you really know about the meat you’re eating? Hannah Miller Childs is a chef turned butcher, whose Churly’s beer-brewing husband complains she talks to her pig farmer more often than him. Her Auckland-based business is called A Lady

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