Prague-based butcher shop, The Real Meat Society, is proving that Czechs can raise their beef and eat it too. Converting critics into loyal locavores, Paul Day and Michaela Jorgensen together have created a foodie destination for exquisite cuts and rare specialties like dry-aged beef: a costly and time-consuming process that ripens the flavour of the meat through a slow process of closely monitored dehydration. “We push our clients to have meat-free days and to treasure meat.We promote respect for the animal and its life, that means not wasting of meat, use of leftovers, thrifty meat shopping - but also respect for those traditions and skills related to working with meats and to local customs, all of which has been slowly but surely going away. We encourage people to make their own sausages, salamis etc. and to cook big family roast dinners”, Jorgensen told us. Working exclusively with local and organic farms, the livestock are antibiotic and hormone free, well-slaughtered, well-butchered and live outdoors for most of their lives. “The animal is treated with respect from its birth to our shop.” Priding themselves on being whole-animal butchers, they are proponents of the nose-to-tail eating philosophy which means you can even buy your dog food at their shop (lucky Fido).
Náplavní 5, Prague 2 (just off Jiráskovo square)