Butcher’s Guild member, Kari Underly takes on a butchery demonstration in France. Cathy Barrow, Washington food blogger travels to Kate Hill’s Kitchen at Camont in Gascony, France to document the lucky group of women given the opportunity to meet farmers and butchers while collaborating at workshops, cooking delectable meals, observing daily life and indulging in the delights of the day. These female butchery enthusiasts enter the Agen Market, quickly admiring the gorgeous cases filled with European butcher cuts as well as the multitude of choices of cheeses, seafood and seasonal vegetables. It’s in this breathtaking market that Underly has the opportunity to choose the cut to take back to the Kitchen at Camont in order to perform her butchery demonstration. Watch Kari’s video here and check out her new book, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising for an in-depth look into the world of butchery.