On duty from 7 a.m. to boning, chopping and slicing almost ten kilos of meat every morning, Laura is a former vegetarian “converted” to meat: “I was a culinary designer and I had to do internships in butchery.
I had very little appetite for meat then, but I found that its substance and texture were incredible.
And here I am butcher!
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It's time to "break the clichés"
From managing the cold room to working on the cutting boards, including arranging the display cases and customer service, the 29-year-old young woman masters all the aspects of her very delicate profession: "we have great responsibilities because we have to preserve our parts so that they don't make anyone sick!
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"For many people, a woman shouldn't work the carcasses, she should just serve the customers," laments Laura.
But that is no longer relevant, and I hope to break these clichés!
".
Discover his daily work in this video from our partner Brut.
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Meat
Vegetarian
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Butcher's shop
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