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



No Ounce Wasted

May 18, 2020-Tables Turned- Host Bryan Mayer is in the Hot Seat

No Ounce Wasted Radio Show Butcher's Guild co-founder Marissa La Brecque turns the spotlight on host Bryan Mayer and introduces listeners to the man behind the mic. A longtime advocate of responsible sourcing and whole carcass utilization, Bryan is well-known in meat as a connector- of people, ideas and solutions. Bryan Mayer - With well over a decade of butchery and teaching experience, Bryan has been at the...
No Ounce Wasted

May 11, 2020-Educating Chefs in the Carcass Arts – Sarah Wong, founder of Seattle Culinary Acedemy

No Ounce Wasted Radio Show Sarah Wong worked in restaurants for 16 years before moving to educating chefs and students. She has trained with the world-famous Chapolards, been part of the craft butchery movement at every turn, and taught at colleges and currently a high school (most culinary education barely approaches a carcass, but Sarah takes meat out of the box for students). She is passionate, kind and "a...
No Ounce Wasted

May 4, 2020-Noble Animals, Noble Death: Guest Jay Young of Rising Spring Meat Co.

No Ounce Wasted Radio Show Slaughterhouses are the golden key to opening up more local food supply chains. Rising Spring Meat Co. is an abbatoir and processing plant of the highest order, maintaining healthy systems in the NE by doing some of the hardest, lowest margin work in the meat biz. Jay Young is co-owner of Rising Spring Meat Co., a USAD-inspected slaughterhouse and processing plant and a B...
No Ounce Wasted

April 27, 2020-American Butcher, The One and Only: Guest Travis Stockstill

No Ounce Wasted Radio Show Travis Stockstill knows the meat industry inside and out and he still loves it. As the host the Meat Block podcast, a consultant to plants, member of Team USA in the World Butchers Challenge and a good old fashioned American butcher, we know he and Bryan will be chopping it up good. Travis Stockstill is a member of Butchers of America, production manager at JJM, and creator of The Meat...
No Ounce Wasted

April 20, 2020-Better Beef: Guest Dan Honig of Happy Valley Meat Co.

No Ounce Wasted Radio Show Dan Honig owns Happy Valley Meat Company, which sources ethically raised meat, direct from small northeast farmers. They work to make the wholesale meat business more human and efficient, allowing each part of the chain to focus on their specialty. Dan Honig is the owner of Happy Valle Meat Co. and an advocate for sustainable meat systems. ...
No Ounce Wasted

April 13, 2020-From Table to Farm: Guests Kate Kavanaugh & Josh Curtis of Western Daughters

No Ounce Wasted Radio Show Josh Curtiss and Kate Kavanaugh own Western Daughters, a popular whole animal butcher 'shoppe' that has a strong commitment to educating their consumers and creating community. We are especially excited to talk to them about their Covid-19 moves, including shifting to a CSA and meat box model and about their recent purchase of a farm. Vertical integration at its most fundamental. Kate...
No Ounce Wasted

April 6, 2020-Coping (and Thriving) in the Pandemic ~ Guest JFox of Hudson & Charles Grass-Fed Butcher

No Ounce Wasted Radio Show Coping (and thriving) in the pandemic. Host Bryan Mayer and butcher/ owner J. Fox of Hudson & Charles in Manhattan talk about making it through this crisis personally and professionally. Fox's shop is open and pivoting to keep the doors open. Hear about what is working for them and how you can bring that to your business. From Grub Street: "Hudson & Charles is even more boutique...