A “Master Butcher” has knowledge of all types of meat, whether it’s beef, pork, lamb, veal, or poultry.
We know how to age, cut, roast, or chop each meat according to the specialty that you desire. Traditionally your Master Butcher is equivalent to your Head Chef in a kitchen, or Manager in an office, being aware and present in every step of the butcher shop process. They are involved in the purchasing, cutting, packaging and cleaning steps of the meat operation. It’s a position with a steep learning curve that requires years of hard work and even sometimes an apprenticeship. It’s a mastery of not just one skill, but many, it’s a language, and it’s an art. After years of experience and training there should be no duty a Master Butcher can’t do to meat your expectations!