1. Evolution of a Butcher
Butcher is one of the oldest profession in the world and it is
also evolving fast to adapt in this world where supermarkets
dominate.

2. Your Local Butcher
Martin Doyle, a butcher, better known as
Marty, seen working at the counter through
the glass from outside his shop, Your Local
Butcher on Waverly Road.

3. Long History of Butcher
Marty holding up a photograph of the first
owners of the shop. The shop was built for
the purpose of a butcher shop back in the
1930s and has served as a butcher shop
since. Marty has been running the shop for 1
year.

4. Band Saw
Marty using the band saw to cut through the
lamb ribs.

5. Recycling
The tail of a goat amongst other cuts of
meat. The tail and other unwanted parts will
be sent to be recycled and processed into
soap so no parts of the carcass will be
wasted.

6. Lamb
Marty standing beside a lamb carcass he is
about to butcher.

7. Meal Consultants
Marty advising a customer on her recipe for
the beef she bought. “At the end of the day,
we are all meal consultants.” Marty said. He
always tries to maintain a close relationship
with all his customers.

8. Anatomy of Butchering
The flabs of the sheep carcass. The anatomy
of the animals have become very important
for butchering.

9. Spontaneous and Avocados
Marty’s spontaneous pose when he saw the
camera with 3 avocados in his hands as he
walked to the back of the shop. Marty’s shop
sells fruits and vegetables, and even ready-
made meals. “Butcher is no longer just about
chopping up meat” Marty described.

10. Chiller
The meat in the chiller.

11. Colours for Display
Drawings on the glass of the display chiller
with a backdrop of all the lamb products.