Over the past 3 years, it seems like the New York Times can't go 4 months without writing about the renaissance of butchers. As a fan of all things old school, I'm all for it! I think it's fantastic that there's been a return to people taking an interest in what they eat and how they eat it. I'll even go so far as to say one of these butchering classes looks like an interesting experience. Would you chop your own chop?