A Traditional Old-Styled Butcher

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bringing the people behind our food to life when I grew up doing this I didn't enjoy it I was forced to do it as a kid and they came back to it and I realized I really really enjoyed cutting me it's either in here you don't you know and it's it's a challenge because it's the same thing every day but it's always different because every carcass is different and that's what makes it hard because of the repetition but you have to concentrate at the same time so it's a challenge and I'm a challenge based person I enjoy a good challenge those are the things that really drive me to do this this is a all grass-fed legume which is what you know the Kobe beef breed is what gives me the opportunity to be an artisan butcher is because of my experience and background and in fabricating all different breeds of animals all different sizes of animals all different ages all different ways they've been fed and finished when I receive carcasses I can determine the feed and the texture of the meat by look what I'm looking for is confirmation confirmation to be the muscle that's outside of the bone and so you're looking for rib eye size you're looking for a muscular animal you you want to see some muscle on the bone secondly you're looking at the fat cover you want to see a certain amount of fat cover on it which will indicate with effort on the outside you'll see some marbling on the inside secondly you're looking at the color of the fat the color of the fat will generally be different shades of yellowish white depending on the feet the wider the fat is tends to be a grain finished product the yellow or the fat will go to a grass-fed product and or an older aged carcass so when you get to that point then you have to look at the skeletal structure of the animal and there's certain characteristics within this skeletal section of the carcass that will indicate an approximate age of the so those are all things I'm scanning when I receive carcasses immediately there's very few artists and butcher shops anymore because of one the cost of doing it and generally the training that you need to have I you know was fortunate our misfortune enough to grow up in the industry so I was trained by a professional meat cutter you don't have the opportunity to learn this trade anymore because everything's been commercialized it's gone large it's going to draw shoe stores those grocery store guys can't do what I do they have no background in it on top of that if you come from a slaughter facility like a large plant it's it's on a conveyor belt system where those guys are isolated I'm just breaking a certain portion down they don't know how to take the whole animal apart where I can do it from start to finish secondly it's hard hard work you know and it takes you know good two years of cutting meat every day to actually learn how to fabricate and in efficient way that you can actually make money because we get paid by the pound not by the hour so you have to huff you have to put it out there slam it out there at the same time create a beautiful product because I'm framing a photo but the beef that I got some of the most important things that I value as a meat processor would be you know it's really simple it's honesty there's a lot of shades gray in the meat industry you really don't know where things are coming from and the claims that are being made and I've always been one that wanted to be treated the way I treat the people I work with and so I I've just been honest when people wanted the opportunity to come to this my facility I have an open-door policy I have nothing to hide you can watch me cut it up I'll give you the opportunity I can put you on a hook and you can hang there and watch the beef aged I'm gonna be honest about what I'm processing if you ask me if I think your beefs good I'm going to tell you yes or no and I will also tell you why it's in my opinion it's not good or bad or if it's great I'll let you know that as well I just think people deserve to know where the food is coming from how it's being raised the handling of it the humane treatment the there's no growth hormones in it these farm there's a face behind these animals the people are raising these cattle really really are passionate about what they're doing and they should be acknowledged it shouldn't be this coming out of this box that says IVP they they should say Gleason ranch Harlow ranch all these different growers should be acknowledged for the hard work that they do first and foremost I am an animal lover and if they are fed well taking care of well respected for the two two and a half years of their life here you know what's important to me is all the way through to when they end up on a plate you know that the chef for the restaurant does the same thing they honor and they respect that that animal I always just really enjoy being around the animals because just because I you know it's cut them up it doesn't mean I don't love animals their family core values and how they do think coincide with my values as a as a human being as well as someone in the meat industry and so we've worked long and hard to create business opportunities for herself and myself to expand locally grown meats in the Northwest I'm very proud that I'm able to do this and work with people because it's so hard to do and there's very few people that are doing in and then I'm hoping to keep people farming if you get me on a soapbox one of the things that it really bothers me is to see all the farms that I used to go to as a kid and farm slaughtering with my dad and they're now housing developments and it bothers me to see that you know that these farmers just decided to give up or to sell out and no one's continued this this way of life because it's it's a whale it's a great way of life and people need to to consider keeping that farm and keeping it going because once it's gone it's gone I got one recently questioning about the grass-fed beef and nice wool do you like any other member can come on down to the shop anytime you want I just given that opportunity for people to find where their food is coming from because you know people want to know they should know it shouldn't be a secret

Info

Channel: Food Farmer Earth

Views: 5,089,584

Rating: 4.6548309 out of 5

Keywords: promotion, farming, sustainable food, interviews, cooking videos, small farmers, organic, urban ag, ecology, environment, talks, food farmer earth, cooking up a story, DIY food, food stories, organic agriculture, artisans, craft

Id: sNGcrYDCcs0

Channel Id: undefined

Length: 7min 5sec (425 seconds)

Published: Wed Sep 05 2012

Reddit Comments

I got really stressed up at 3:14. That looked kinda dangerous.

👍︎︎ 31 👤︎︎ u/robbiblanco 📅︎︎ Jan 11 2013 🗫︎ replies

The marbling on that wagyu was titillating

The worst part about being a butcher is how cold your hands get

All I could think about was how much better this video was compared to the double bass luthier

👍︎︎ 41 👤︎︎ u/Patrick5555 📅︎︎ Jan 11 2013 🗫︎ replies

So he is a normal butcher

👍︎︎ 28 👤︎︎ u/Virtblue 📅︎︎ Jan 11 2013 🗫︎ replies

Very interesting video but I think this is first video I've watched on /r/ArtisanVideos that didn't make me what to change careers or pick up a new hobby.

👍︎︎ 12 👤︎︎ u/[deleted] 📅︎︎ Jan 11 2013 🗫︎ replies

I'm not even sure if this video fits in this subreddit. He shows almost none of his talents and that what he shows is not even that impressive. I bet that any other butcher could do the same.

👍︎︎ 12 👤︎︎ u/ZuFFuLuZ 📅︎︎ Jan 12 2013 🗫︎ replies

I have an open door policy... you can watch me cut it up... I'll put you on a hook, and you can watch the beef age.

wat

👍︎︎ 10 👤︎︎ u/[deleted] 📅︎︎ Jan 11 2013 🗫︎ replies

"There's a lot of shades of grey in the meat industry, and you really don't know where things are coming from and the claims that are being made."

Couple minutes earlier:

"When I receive carcases, I determine the feed and texture of the meat by look."

So he claims it's grass fed, but its really just a guess.

👍︎︎ 3 👤︎︎ u/unfinite 📅︎︎ Jan 12 2013 🗫︎ replies

Sure a lot of folks here dissing this guy. We have a guy like this near me, well an hour and a half drive, makes sausages and smokes meat as well as butchering. I don't mind the drive because the great flavor of the meat, especially the pork, makes you wonder what you've been eating from the super market.

👍︎︎ 1 👤︎︎ u/10after6 📅︎︎ Jan 12 2013 🗫︎ replies

I see most of the comments are some oddball argument over something the guy said about Japanese cattle. All I can say about that is shutup, you're missing out on the greatness of this video. It represents something that that the world is rapidly losing.

👍︎︎ 1 👤︎︎ u/flomoloko 📅︎︎ Jan 12 2013 🗫︎ replies