Turning the meat industry upside down: a day with Germany’s travelling butcher
With ever larger meat plants in the spotlight over coronavirus clusters, one butcher has profited by going in the opposite direction – slaughtering animals on site
Inside the white trailer parked up by the farm, the small team headed by Matthias Kürten are moving fast.
Their work has a rhythmical soundtrack: a bandsaw cutting through bones, fat slopped into buckets, murmurs of chatter and knives being sharpened. Diced meat for stew, steaks, soup stock, mince and liver are sealed with the inhale of a vacuum-packer, stamped by a sticker machine, and land in plastic crates with a thud.