Anthropozoologica
45 (1) - Pages 173-184In the more general current context of standardization of the production of meat and transformation of the qualities required for it, this article confront the practices and the representations of ordinary and exceptional meat throught a field work carried out in France among oldest wholesale and slaughterer butchers: what do they consider as an exceptional meat?
Beef, meat, slaughterer butcher, slaughter, ripening, nature, anthropology, food.
