Traditional butchers, besides preparing the cuts, may also make pies, sausages, haggis, black puddings, potted meats and meat rolls, often with traditional recipes handed down from one generation to the next.
Some
have also developed new cuts, new marinades, and pre-prepared mixes. This
skill in butchery, on display in butchers' shop-windows, has been challenged
in recent years and those who have survived, have done so by providing
high quality, a more extensive range of products and a personal service
for the customer.
