No Ounce Wasted

No Ounce Wasted

LIVE MONDAYS 7 PM ET/6CT/5MT/4PT – 1PM HST

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.

https://www.thebutchersguild.org/NOW

The Butchers Guild Member Communityhttps://www.facebook.com/groups/290306161876773/

Butchers of America – The Butchers Guild Team USAhttps://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/

 

ALL 29 EPISODES

November 23, 2020-Phil Haynes: Raising Livestock For Good

No Ounce Wasted  Bryan and Phil discuss the intersections of food, farming and social justice, raising cattle that feeds those that need it, Stone Barns, cooking and Phil's journey. Phil Haynes is the Assistant Livestock Manager at Carversville Farm Foundation located in Bucks County, Pennsylvania. Carversville Farm Foundation is a non-profit organization that is focused on producing organic food for center city...
176 Views

November 16, 2020-Chris O’Brien: From The Field To The Cutting Room

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...
116 Views

November 2, 2020-Aaron Waters: Butcher Legend Of Pennsylvania

No Ounce Wasted  Aaron Waters is owner of Waters Abbatoir in Red Hill, PA. Bryan and Aaron will talk about the custom processing industry, farm slaughter, and staying independent. ~ 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...
141 Views

October 26, 2020-Keith Havas: Davison’s Butcher Supply

No Ounce Wasted  Keith "Carlos" Havas is the Owner/President at Davison's Butcher Supply, that place that has all the equipment you want. Davison's has been a sponsor of the World Butcher Challenge. https://davisonsbutcher.com/. davbutsup@gmail.com   ~ 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...
116 Views

October 19, 2020-Christy Miller: Meat In The Middle Of Nowhere

No Ounce Wasted  Christy Miller is opening Marfa Meats in Marfa, Texas, a place famous for being isolated. Her vision is to create a USDA-inspected and state-inspected processing facility and get a local economy started around the existing local ranchers, who typically ship cattle to be processed. As anyone in the industry knows, it takes a special kind of grit to convince ranchers, local real estate owners, USDA...
305 Views

October 12, 2020-Rob Levitt: A Butcher, Teacher And Chef

No Ounce Wasted  Rob Levitt is a die-hard whole animal butcher, a very accomplished chef, a mentor to many young butchers, a creative business owner and just a damn good guy. He is currently the head butcher at Publican Quality Meats, a Chicago institution. Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as a dishwasher while pursuing a degree in Jazz Performance at the...
166 Views

September 28, 2020-Cody Hiemke: Selling Lamb, Wool & Everything But The BAAAA

No Ounce Wasted  Talking to a diversified lamb rancher about farming, marketing, staying afloat on your own and working with Niman Ranch. Cody Hiemke has a BS and MS in Animal Sciences from UW-Madison. His MS work involved using ultrasound to determine the size of the lamb chops in live lambs.He and his wife, Ruth Koepke, have a small farm where they lamb out approximately fifty Shropshire ewes each year. Their...
230 Views

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, 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. https://bavettemeat.com/. melissa@bavettemeat.com ~ More About No Ounce Wasted ~  Profit margin perils,...
166 Views

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...
168 Views

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...
328 Views