Teaching, practicing, and preserving the fine art of nose-to-tail butchery
Teaching, practicing, and preserving the fine art of nose-to-tail butchery
Bill has spent his career working in the meat industry on just about every possible scale. He got his start butchering on an organic livestock farm where he learned the hard work involved in raising animals the right way (and fell in love with Gloucestershire Old Spot pigs). From there he moved to Fleisher’s, New York’s premier whole animal butcher shop where he learned from, worked with, and taught the best butchers in the country.
What we offer
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Classroom Education
Through a long-standing partnership with Vermont Technical College Bill teaches a series of butchery classes focusing on each of the major livestock animals. Classes fill up quick but new dates are always being added to the calendar. More info here.
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One on One Butchery Instruction
Sometimes the easiest way to learn is in your own space, with your own animals. Bill can come to you and help work through a breakdown of carcasses on site, pointing out tips and trick along the way. While the end result will be beautifully butchered meat, the goal is to get you prepared to take on this endeavor yourself in the future.
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Custom Butchery
In the longstanding tradition of the best of Vermont’s custom butchers, we offer a drop off cut and wrap service. You’ve taken the time to raise your animals with care, trust us to return the highest quality cuts, sausages, and smoked products. Availability for custom butchery is very limited so please get in touch early if you’re interested.
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Meat business consulting
With experience ranging from the homestead, to some of the country’s best retail butcher shops, and beyond to USDA inspected meat processing, we can work with you at whatever scale you’re at. We’re always interested in taking on projects from shop design, product development, HACCP writing, and marketing. Whatever your idea is, get in touch and let’s see how we can help.