Moroccan meat culture is an important aspect of the country’s culinary heritage, reflecting its history, geography and social traditions.

Meat is usually sold in speciality stores called “boucheries”. These shops are usually run by experienced butchers who specialize in preparing and selling various cuts of meat.

In urban areas, modern supermarkets may also have meat counters, but the majority of Moroccans still prefer to buy their meat from boucheries where they can personally inspect and select their meat.

The meat is usually displayed in the shop window or on hooks in the store, and customers can choose from a variety of cuts and types of meat, including lamb, beef and poultry. The butcher then prepares the meat according to the customer’s wishes, e.g. by cutting off excess fat or cutting it into specific portions.