Dave Gathy, head butcher and a co-owner of Conscious Carnivore at 3236 University Ave., spent a recent morning training Eric Busse and Sam Price on how to break down a Hereford steer. 

“It’s not easy, it takes a lot of work and it’s very physical,” Gathy said of learning to butcher. “It starts with a person who is willing to get their knife skills up and basically be a sponge and absorb it. (Butchery) is either for you or it’s not. It takes six months to learn if you want to do this or not.”