No Ounce Wasted

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.

The Butchers Guild Member Community

Butchers of America – The Butchers Guild Team USA



September 21, 2020-Melissa Cortina: Artisanal In LA

No Ounce Wasted  Talking to Melissa Cortina about taking a pause, sourcing great meat, being a woman in butchery, moving from restaurants to the shop life, Twitter trolls, fighting with pastry, and other great topics! Melissa Cortina is a erstwhile academic, a cook, a butcher, a business owner and a reluctant party chef. ~ More About No Ounce Wasted ~  Profit...

September 14, 2020-Moises Rios-Hernandez: Generations In The Biz

No Ounce Wasted  Moises Rios-Hernandez and his brother run a full service butcher shop in a location where their father started working twenty years ago. A Marine and butcher, Moises is no stranger to service and community. Luis Butcher Shop is a reflection of that attention to detail and customer service. Moises Rios-Hernandez is a long-time resident of Downey and served as a Unites States Marine from July 2000...

August 31, 2020-Meat Wagon Man: Stefano Diaz

No Ounce Wasted  Stefano Diaz owns The Meat Wagon Butchery to the Kingston’s Waterfront Farmers market. Stefano is taking that dream to four walls and a floor in Kingston. We will hear about his work with local farms, his commitment to grass-fed, creating a mobile butcher shop and where he goes from here. Stefano worked at Biltmore Estate in Asheville, NC, where he learned a style of butchering called Italian...

August 24, 2020-Culls Gold: Jill Marshall Gould Of Butter Meat Co.

No Ounce Wasted  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...

August 10, 2020-Jake Muise: GAME ON With Maui Nui Venison

No Ounce Wasted  Jake and Ku'Ulani Muise founded Maui Nui Venison with a win-win vision: control the invasive axis deer population that threatens the equilibrium of Hawaii's ecosystem and make the most nutrient dense meat available to non-hunting consumers. As meat people know, it is no simple matter to sell wild meat under inspection. Hear Jake's story and how they are making this incredible business...

August 3, 2020-Chris O’Blenness: Buffalo Meat Co’s New Owner

No Ounce Wasted  Chris O'Blenness is a Wyoming native son, recently returned form New York. When he was back east, he got a Stone Barn education, running their livestock program. He is a chef and a rancher and he is bringing those passions together with the newly acquired Buffalo Meat Co., which sells buffalo and elk meat. Hear about Chris's exciting plans for the 70 year old business and the turns that brought...

July 27, 2020-Judy Ni: Baology, New Models And Covid Reality

No Ounce Wasted  Host Bryan Mayer talks to Judy Ni about her steadfast commitment to sourcing, breaking down stereotypes about what quality means and using in-house butchery as part of their process. They will explore some exciting ideas about co-op models and what restaurants can do in the post-pandemic reality we are living in. From Judy: Growing up, I was immersed in the traditions of my parents' heritage,...

July 20, 2020-Trevor Morones: That Guy That Speaks HACCP

No Ounce Wasted  Trevor is a butcher and has worked in restaurants, wholesale processors and retail shops. And he also has a mind for the regulatory safety measures that many butchers and owners struggle to stay on top of. He is a gifted educator and helps all kinds of places stay compliant and creative. Control Point founder, Trevor J. Morones, is a classically culinary trained expert butcher. As a craft...

July 13, 2020-Mills Stovall: Hawaii’s Whole Animal Waimea Butcher Shop

No Ounce Wasted  Bryan and Mills talk about the challenges (some said impossibilities!) of having a whole animal shop on Hawaii. They will discuss Mills' expansive career and how being a rancher informed how he runs his shop and why he wanted to make the move to ownership and retail. Mills Stovall, Originally from East Texas, moved to big island over 20 years ago after working in many restaurants in northern...

July 6, 2020-Sam Garwin: Butcher Shop Boss to Industry Advisor

No Ounce Wasted  Sam Garwin is the secret weapon that businesses in the regenerative food space use to make everything work. From customer experience to company culture, from supply chain to product utilization, she can help food businesses to thrive. Former CEO of Fleisher's in New York, she is well-versed in the issues of the local-sourcing, whole animal meat world. We are thrilled to hear her insight on our...