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Sound Bites: A Closer Look At The Modern Butcher

Andrew Jennrich, left, is the head butcher at The Butchery, Truffles Restaurant's new meat market. Brandon Benanck, right, is Truffles' executive chef.
Meera Nagarajan
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Courtesy of Sauce Magazine

Butcher shops are changing. Whole-animal butcher shops, using local farm-raised animals, are popping up in St. Louis. In this month's Sound Bites segment on "Cityscape," we talked to local butchers about the benefits of the new trend.

Guests

  • Andrew Jennrich is the head butcher at Truffles Restaurant's new meat market, Butchery, in Ladue;
  • Chris Bolyard is proprietor and butcher at Bolyard's Meat and Provisions in Maplewood;
  • Ligaya Figueras is executive editor of Sauce Magazine.

Sound Bites is a monthly segment produced in partnership with Sauce Magazine.

“Cityscape” is produced by Mary Edwards and Alex Heuer and sponsored in part by the Missouri Arts Council, the Regional Arts Commission, and the Arts and Education Council of Greater St. Louis.

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