Young Butcher Revives Tradition at Cambridge’s Wholly Cow

Fifteen years after the initial feature by RNZ’s Country Life, the Andrews family has made significant strides in the meat industry. Luke Andrews, the youngest member of the family, has successfully transitioned from a childhood passion to a professional career as a butcher. He now operates the family-run butchery, Wholly Cow, located in the heart of Cambridge.

Luke’s journey began at local farmers’ markets, where he assisted his parents, Tom and Carrie Andrews, in selling their meat products. His experiences there ignited a lifelong ambition to pursue butchery as a profession. Today, he stands proudly as a fully qualified butcher, embodying the family’s commitment to traditional practices.

Commitment to Traditional Butchery

At Wholly Cow, the philosophy extends beyond mere meat sales; it champions the art of traditional butchery. The establishment emphasizes using every part of the animal, including less popular cuts such as liver, heart, and kidneys. This approach not only reduces waste but also promotes a more sustainable and ethical method of meat production.

“I’m pretty proud of where we’ve come from,” Luke stated, reflecting on the growth and vision of the family business. The butchery serves as a testament to the family’s dedication to regenerative agriculture, aiming to foster a healthier ecosystem while providing high-quality meat to the community.

A Sustainable Future

The Andrews family’s commitment to regenerative agriculture aligns with a growing movement among farmers and consumers alike. This method focuses on improving the health of the land and livestock, thereby ensuring a sustainable supply chain. By prioritizing ethical farming practices, Wholly Cow supports local farmers who share similar values, creating a network of sustainability within the community.

As customer demand for ethical and locally sourced meat continues to rise, Wholly Cow positions itself at the forefront of this trend. The butchery not only provides a variety of meat products but also engages customers in discussions about the importance of sustainable practices in the food industry.

With Luke at the helm, the future of Wholly Cow appears bright. The young butcher’s passion for traditional practices, combined with a commitment to sustainability, is set to inspire a new generation of meat lovers. The Andrews family’s journey illustrates how embracing heritage and innovation can lead to meaningful change in local food systems.