Apparently the collective noun for butchers is a goring, and I have definitely worked with my fair share. I am now working with my 8th and 9th butcher. Many butchers in the UK stay with the same one and then they may go off to open their own shop or stay once fully trained. I have loved all of the different places I have worked in but I really value the breadth of experience that I have had. To be honest it's not necessarily just about how to cut the meat up properly (although that is, erm, the point). It's the tricks of the trade, that make it. And I don't mean cutting corners.
Yesterday I did my first leg of pork with Butcher Mick. really enjoyed it, but it took me a while. I sent this photo of it to Butcher George who I used to work for, he said it was fine but the pig had dirty feet. Oh, there's that smile again.