From pasture to pot, the enduring tradition that feeds Cayman at Christmas
Christmas is coming and the cow is getting fat.
At Gillard McLaughlin’s butcher shop on Hell Road in West Bay, huge sides of beef hang from stainless steel meat hooks. A group of men watch as he calmly carves off prime cuts with a bone saw.
Arden Rivers, who brought the cow that he and his business partners raised to the butcher shop via the Department of Agriculture abattoir, notes down sales in neat handwriting in a lined exercise book. It’s the first cow he has had butchered and he admits the payday comes with a cost. For a more complete summary of the story, please see the below link:
Published on: Dec 24, 2025 06:44 PM