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An old cattle hall in the Schanze meatpacking district, just north of St. Pauli, has been transformed into an industrial-looking dining room geared to some serious meat eating (dried beef hangs in a glass display case and menus are covered in the plastic strips that hang over the doors to meat lockers). Graffiti art, exposed brick walls, and lots of wood furnishings create comfortable surroundings for enjoying pork cheeks, veal knuckles, salty ham, or maybe just some old-fashioned German sausages, even fresh fish—washed down with a selection from the excellent wine list or a wide choice of German beers.