Gorblimey, would you ’ave a butcher’s at the bristols on this bird in the currant bun!
Of the fatted live weight of a pig 83% is butcher's carcase, and 91% of the increase from 100 to 200 lb is carcase.
An entirely opposite dietary is that in which butcher's meat is completely excluded and proteids reduced to a minimum, as advocated by Dr Haig.
In 1984 he returned as a butcher's boy, on the day of the sponsored walk.
Far from receiving rump steak; they were making a broth of the butcher's leftovers.