Kevin McCann: The Man Behind The Meat Machine

Kevin McCann: The Man Behind The Meat Machine

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June 22, 2020 by No Ounce Wasted

No Ounce Wasted 

How do we keep innovating and diversifying as a small business? How do we bring staff along and build them up? How do we keep growing as a one-location shop? McCann’s Local Meats continually finds new ways to connect with their community and keep their business authentic and successful. Even during Covid-19, they have developed a new meat vending machine (we have been dreaming of this for years).

Kevin McCann began cutting at the Culinary Institute of America. “My first day of class with Tom Schneller I was hooked.” He then worked for the The Hudson Valley Sausage company doing hog roasts, several hundred pounds of sausage each week, and deer processing during the season. After graduation he was hired as a Teaching Assistant Back in the Meat Room.
As a production manager at DeBragga and Spitler, he learned the art of dry aging and understanding the wholesale side of butchery. After cooking for a few years, he got the opportunity to apprentice at Fleisher’s. He found a co-op of farmers in Madison County, NY that were in the process of opening a butcher shop, but didn’t have a butcher. Kevin created their entire fresh meat, deli, sausage, and further utilization programs, and they continue to grow and thrive to this day.
Kevin and his wife Yeonmo opened McCann’s Local Meats in Rochester, NY in 2015. They source our animals from within 60 miles of the shop. McCann’s is also a restaurant and have a robust soup and sandwich menu, various prepared foods sold by the pound, and offer the option to choose anything from the fresh case to be cooked on site.

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