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The Magazine

Northshore October 2025
Whole animal butchery is incredibly demanding work. Every week, Warren Means slings a whole cow—some 600 pounds, arriving as four slightly more manageable pieces—onto his butcher block, deftly carving it into steaks, roasts, and other delectable items to fill the case at The Modern Butcher.  “You’re basically working out all day, every day,” says Means, who quickly found that his powerlifting hobby was great job training when he and his fiancée/business partner Lisa Nichols opened the shop in 2019. “I immediately started losing weight and gaining muscle because, of course, you need it.” The shop, which moved from New
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