A broad stripe apron signifies a master butcher. A lone broad stripe indicates the butcher works without any form of apprenticeship. A broad stripe accompanied by a thin line signifies the butcher trained through a five-year apprenticeship. Three stripes symbolise the master is training apprentices. The Butcher’s Guild, an association of butchers which began around the 10th century determined the apron’s colour. Called Butcher’s blue, it’s the colour of the Butchers Guild’s crest and, coincidentally, the best colour to conceal stains.

Those aprons butchers wear used to have meaning. No longer is an apprenticeship of 7 years required and therefore the stripes on the aprons are losing the meaning. Too bad really. I’d like to see the meaning come back to the aprons and the training of a craft to come back to practice.

Also, if anyone has a visual of what the aprons looks like please pass it on.

Let’s add The Butcher & The Pig (source) to the growing number of videos I’ve collected on butchers. I really need to find a great butcher (adding that category to Proper Gent…) and some pork belly cause that just sounds delicious.

Meat Appreciation: A NYC Restaurant Honors the Whole Animal from SkeeterNYC on Vimeo.

A man should have a butcher.

GQ delves into the reasons why everyman needs a butcher. I concur. 

A butcher shop is one of those institutions, like a good barber or a tailor, that are as much clubhouses as commercial enterprises, except you’re granted membership simply by stepping through the door.

Be sure to check out the slide show at the end with rules for going to the butcher. I’m intrigued by Rule No. 6: Don’t Forget the Bones.