A Traditional Old-Styled Butcher

bringing the people behind our food to

life when I grew up doing this I didn’t

enjoy it I was forced to do it as a kid

and they came back to it and I realized

I really really enjoyed cutting me it’s

either in here you don’t you know and

it’s it’s a challenge because it’s the

same thing every day but it’s always

different because every carcass is

different and that’s what makes it hard

because of the repetition but you have

to concentrate at the same time so it’s

a challenge and I’m a challenge based

person I enjoy a good challenge those

are the things that really drive me to

do this this is a all grass-fed legume

which is what you know the Kobe beef

breed is what gives me the opportunity

to be an artisan butcher is because of

my experience and background and in

fabricating all different breeds of

animals all different sizes of animals

all different ages all different ways

they’ve been fed and finished when I

receive carcasses I can determine the

feed and the texture of the meat by look

what I’m looking for is confirmation

confirmation to be the muscle that’s

outside of the bone and so you’re

looking for rib eye size you’re looking

for a muscular animal you you want to

see some muscle on the bone secondly

you’re looking at the fat cover you want

to see a certain amount of fat cover on

it which will indicate with effort on

the outside you’ll see some marbling on

the inside secondly you’re looking at

the color of the fat the color of the

fat will generally be different shades

of yellowish white depending on the feet

the wider the fat is tends to be a grain

finished product the yellow or the fat

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will go to a grass-fed product and or an

older aged carcass so when you get to

that point then you have to look at the

skeletal structure of the animal and

there’s certain characteristics within

this skeletal section of the carcass

that will indicate an approximate age of


so those are all things I’m scanning

when I receive carcasses immediately

there’s very few artists and butcher

shops anymore because of one the cost of

doing it and generally the training that

you need to have I you know was

fortunate our misfortune enough to grow

up in the industry so I was trained by a

professional meat cutter you don’t have

the opportunity to learn this trade

anymore because everything’s been

commercialized it’s gone large it’s

going to draw shoe stores those grocery

store guys can’t do what I do they have

no background in it on top of that if

you come from a slaughter facility like

a large plant it’s it’s on a conveyor

belt system where those guys are

isolated I’m just breaking a certain

portion down they don’t know how to take

the whole animal apart where I can do it

from start to finish

secondly it’s hard hard work you know

and it takes you know good two years of

cutting meat every day to actually learn

how to fabricate and in efficient way

that you can actually make money because

we get paid by the pound

not by the hour so you have to huff you

have to put it out there slam it out

there at the same time create a

beautiful product because I’m framing a

photo but the beef that I got some of

the most important things that I value

as a meat processor would be you know

it’s really simple it’s honesty there’s

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a lot of shades gray in the meat

industry you really don’t know where

things are coming from and the claims

that are being made and I’ve always been

one that wanted to be treated the way I

treat the people I work with and so I

I’ve just been honest when people wanted

the opportunity to come to this my

facility I have an open-door policy I

have nothing to hide you can watch me

cut it up I’ll give you the opportunity

I can put you on a hook and you can hang

there and watch the beef aged I’m gonna

be honest about what I’m processing if

you ask me if I think your beefs good

I’m going to tell you yes or no and I

will also tell you why it’s in my

opinion it’s not good or bad or if it’s

great I’ll let you know that as well

I just think people deserve to know

where the food is coming from how it’s

being raised the handling of it the

humane treatment the there’s no growth

hormones in it these farm there’s a face

behind these animals the people are

raising these cattle really really are

passionate about what they’re doing and

they should be acknowledged it shouldn’t

be this coming out of this box that says

IVP they they should say Gleason ranch

Harlow ranch all these different growers

should be acknowledged for the hard work

that they do first and foremost I am an

animal lover and if they are fed well

taking care of well respected for the

two two and a half years of their life

here you know what’s important to me is

all the way through to when they end up

on a plate

you know that the chef for the

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restaurant does the same thing they

honor and they respect that that animal

I always just really enjoy being around

the animals because just because I you

know it’s cut them up it doesn’t mean I

don’t love animals their family core

values and how they do think coincide

with my values as a as a human being as

well as someone in the meat industry and

so we’ve worked long and hard to create

business opportunities for herself and

myself to expand locally grown meats in

the Northwest I’m very proud that I’m

able to do this and work with people

because it’s so hard to do and there’s

very few people that are doing in and

then I’m hoping to keep people farming

if you get me on a soapbox one of the

things that it really bothers me is to

see all the farms that I used to go to

as a kid and farm slaughtering with my

dad and they’re now housing developments

and it bothers me to see that you know

that these farmers just decided to give

up or to sell out and no one’s continued

this this way of life because it’s it’s

a whale it’s a great way of life and

people need to to consider keeping that

farm and keeping it going because once

it’s gone it’s gone

I got one recently questioning about the

grass-fed beef and nice wool do you like

any other member can come on down to the

shop anytime you want

I just given that opportunity for people

to find where their food is coming from

because you know people want to know

they should know it shouldn’t be a