Meats of all kinds, stores full of options, scales. It is a legitimate butchery. Have you ever wondered if you did not have to kill any animal for this? This is the purpose of the vegetarian butcher shop.
Every day new alternatives to meat emerge. The consumption of beef is one of the most impactful for the environment. That’s why it encourages the search for new sources of protein. One is insect protein, but there is still a long way to widespread acceptance.
Another trend is the appearance of the “flexitarians”, who are part-time vegetarians. They make more meals without meat for health reasons as well as environmental and animal concerns. Numerous non-meat innovations have emerged, including alternatives such as the vegetarian butcher shop.
In 2014 the world’s first vegetarian butcher shop, De Vegetarische Slager, was opened in the Netherlands, attracting crowds and customers. I have had the opportunity to prove it and the progress in the quality of meat substitutes is enormous.
In Portugal was inaugurated the branch of the Dutch, translated as O Talho Vegetariano, and includes Portuguese ingredients lupines in the croquette.
In Brazil, the first venture of this kind took longer to arrive, it came only at the end of 2016 with No Bones, which even counts on a genuinely Brazilian version of rump steak with a vegan cheese (want to know about vegan cheeses too, see this post here).
In common these butchers share the many options of meat substitutes with diverse textures, elaborate flavors and many product choices.
The new vegetarian generation is distinguished from the others by products incredibly similar to the original animals, but environmentally sustainable. Thinking better, it may not be so difficult to live without meat.
Originally posted in my column at i9 magazine on 03/10/2016 and revised on 16/12/2017.