Culls Gold: Jill Marshall Gould Of Butter Meat Co.
Butter Meat Co. has a new taken on environmentally-improved meat: use dairy cows. Not a new idea to many in the meat industry, dairy culls often end up in industrial grind. Jill Marshall Gould has brought a modern sensibility to her program- keeping the culls local, the quality high and using butchery and marketing to give the cuts value. Bryan talks with Jill about her innovation, using online sales during a pandemic and other meaty topics.
Jill Marshall Gould, after marrying Steve Gould, a third generation dairy farmer at Har-Go Farms in Pavilion, saw a way to utilize something the region has in abundance: culled dairy cows. Instead of sending these cows to auction, Marshall Gould has started processing them and dry aging the steaks, selling them alongside burgers and dog bones at pop-ups under her Butter Meat Co. label. While still a small operation, she hopes to ultimately have the capacity to expand beyond her own farm’s cows and open a retail space nearby. (From Letchworth Gateway Villagers Initiative). Jill brings her experience of working on her family’s farm and working with Walmart’s supply chain to rethink local food.
~ 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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