Pork, though, is excellent and relatively cheap. As are certain cuts of lamb and mutton. Don't be alarmed by scrawny slabs of lean red meat hanging above bellowed cutting boards on nasty aluminum hooks. The blood-stained butchers cut steaks out of these hanging slabs as they go. Chopped steak for tartare should be purchased just before eating.
Supermarkets have meat departments but there is no bell to ring to call for the butcher.
You can't make special requests. If you want your steak thicker go to a butcher shop. Anglophone S.A. Permission is granted to make WWW links to this page. All other rights reserved.