What Are You Eating?

"I know every ounce of meat hanging in my fridge, what it is and where it's come from”, explains Paul Dzido, who heads up Hook and Cleaver butcher in West London. Once the preserve of fine dining restaurants, a new trend has taken root through Paris and London: meet the next generation of butchers making meat a chic, luxury product in its own right, while prompting us to pause for thought before tucking into our next steak. From Alexandre Polmard in Paris to the Provenance boys in London, butchers now go to extraordinary lengths to make sure they can track meat from field to plate, priding themselves in being able to trace your steak to a specific herd on a specific farm, sourced through a trusted supplier handpicked for ethics as much as product quality.