Chris O’Brien: From The Field To The Cutting Room

Chris O’Brien: From The Field To The Cutting Room

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November 16, 2020 by No Ounce Wasted

No Ounce Wasted 

Bryan and Chris talk about the renaissance art of butchery. Bringing animal husbandry, curing, cooking and cutting to bear in the butcher shop. We hear about Chris’s world travels and adventures.

Farming at Blue Hill in New York, cut at Kensington Quarters in Philly, worked in Buenos Aires, apprenticed as a salumi maker in Tuscany. After moving back to the states, he has become head butcher and manager at Beast & Cleaver in Seattle, Wa

~ More About No Ounce Wasted ~ 

Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together.

Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business.

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