A Butchers Legacy and Modern Challenges

Mick, the seventh-generation butcher from P.Princi Butchers in Bicton joined Pas to speak about the evolution of industry. Mick shares his journey, what it's like to work in a family business, how it has evolved over 74 years, the challenges of maintaining quality, the importance of family and customer relationships and the intricacies of running a butcher shop in the modern era. P.Princi Website - https://princifoodservices.com/ If you enjoyed the podcast, please subscribe, share, follow and review! Follow the podcast TikTok - ⁠⁠⁠⁠⁠⁠@itsallaboutthegrey⁠⁠⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠⁠⁠@itsallaboutthegrey ⁠⁠⁠⁠⁠⁠ YouTube - ⁠⁠⁠⁠⁠⁠@itsallaboutthegrey⁠⁠⁠⁠⁠⁠ Facebook - ⁠⁠⁠⁠⁠⁠@itsallaboutthegrey⁠⁠⁠'⁠⁠⁠ X - ⁠⁠⁠⁠⁠⁠@allbboutthegrey⁠⁠⁠⁠⁠ Chapters: (0:00) Introduction and Guest Welcome (2:00) Mick's Journey and Passion (5:10) Historical Roots and Generational Business (10:54) Modern Butchering and Future Challenges (16:09) Paddock to Plate Philosophy (24:10) International Sourcing and Training (25:54) Challenges in a Family Business (26:43) Overcoming Emotional Hurdles (31:04) Tips for Aspiring Butchers (36:07) The Importance of Health and Balance (37:32) Final Reflections and Advice About the show: Educating the real s#!t about business. It’s easy to manage the black and white, the art is managing the grey.