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.

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 38 EPISODES

March 8, 2021-Dr Drew Ramsey – Your Gut, Brain, and Meat

No Ounce Wasted  How your diet and the inclusion of meat can impact your brain and gut. Drew Ramsey, M.D. is a psychiatrist, author, and farmer. He is a clear voice in the mental health conversation and one of psychiatry’s leading proponents of using nutritional interventions. He is an assistant clinical professor of psychiatry at Columbia University College of Physicians and Surgeons. He founded the Brain...
324 Views

February 22, 2021-Darren O’Rourke – The Balance Between Craft and Volume

No Ounce Wasted  A break from the kitchen turned his life around. What was meant to be a year off the pans turned into a new career on the knives. Darren opened Victor Churchill 12 years ago and has been with the family owned business ever since. he was head butcher at VC for 9 years before moving to the business' head office where he worked on the production floor during the transition from food service, to...
294 Views

February 8, 2021-Opening Day w/ Stefano Diaz Owner Of Meat Wagon

No Ounce Wasted  We catch up with Stefano Diaz after the opening of his new brick and mortar.  My name is Stefano Diaz. I am the owner and head butcher of The Meat Wagon. When I first started out, The Meat Wagon was primarily a mobile butchery and custom cutting service, traveling to local farmers markets in the Hudson Valley with fresh and frozen cuts of beef, pork, lamb and chicken, and coordinating whole beef...
338 Views

January 25, 2021-Connecting Consumers To The Land and Sea ~ Jessica Rohr

No Ounce Wasted  Forage Hawai'i was started by a group of friends with one goal: to make a hunter/gatherer diet more available to our island community. We had been blessed with opportunities to hunt, dive, farm, and forage for many of our meals and we wanted to share our bounty. Starting with a food truck and a couple farmer's markets, we were able to showcase our fresh local troll-caught fish and Maui's...
336 Views

January 18, 2021-Defining American Lamb – John and Sukey Jamison

No Ounce Wasted  For over 40 years John and Sukey Jamison have produced some of the best lamb in the US. Join No Ounce Wasted as we explore their beginning, triumphs, and how Covid has impacted their business. For over 40 years the rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild...
355 Views

January 11, 2021-Death Of Expertise ~ David Zarling

No Ounce Wasted  Guest David Zarling is joining host Bryan Mayer this week to discuss how expertise has changed in the meat world, where are the experts in the butcher world? David Zarling is a Food Service professional with a background in production and food safety management. He’s HACCP certified and Trained in humane handling and has  spent his career focusing on  pasture to plate production, from...
390 Views

December 21, 2020-From Plate To Field And Back ~ Guest Sarah Savannah Knight

No Ounce Wasted  Field to plate - Sarah Savannah Knight is a livestock apprentice at Carversville Farm Foundation and was an executive souls chef for the Four Seasons. She is an 18 year hospitality professional, started cooking full time 11 years ago. Left cooking to pursue an education in regenerative agriculture and eventually tie that back in to cooking and being a more responsible chef and farmer. ~...
344 Views

December 7, 2020-Eagle Yu – Aged Butchery

No Ounce Wasted  Catering and cutting during the pandemic Eagle is the head butcher and proprietor of Aged Butchery Yu began his career not in food, but in computers. He was born in Taiwan and moved with his family to Saudi Arabia and Illinois before settling in Northern California when Yu was in the fourth grade. He studied computer science and engineering in San Diego and then spent 15 years working as a...
373 Views

November 30, 2020-Cole Dougherty: Custom, Retail, USDA, And All The Meat In Between

No Ounce Wasted  Cole Dougherty and Bryan talk about butchery, inspection, collecting arachnids, the usual stuff. Cole Dougherty is Head Butcher at Nello's Specialty Meats in Nazareth, PA. Nello's serves the tri-state area and operates under state and federal inspection. Cole brings his butchery experience to bear as he wears the many hats required of Nello's operation. He also collects very large, hairy...
365 Views

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...
620 Views
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