Do you love your job?  I do.  

I trained as a butcher in my teens and it's a job I have loved continuously.   I care about animals but I respect that eating them comes from their death and I am good with that in the knowledge that they had a good life with the sun on their backs and the grass under their feet.  I care deeply about how an animals gets to our plates and it is that process that I made a career from.

Here are a few shots taken by Jens Gerbitz for Slow Food Edmonton at the Dia del Cordero event at Tangle Ridge Ranch.

Please look away if the site of a lamb being butchered is not your thing.