Robert Young’s career as a butcher began at the age of 9 after he and his family emigrated from Hong Kong to a small town in central California. He began working behind the meat counter in his family’s neighborhood grocery store.
His knife skills are impressive and his expertise in whole animal butchery is unsurpassed. His meat industry career has spanned over 50 years and includes significant experience in both the wholesale and retail areas of the business. He has as well been a respected chef, restaurateur and food entrepreneur in the resort area of Sun Valley, Idaho.
As a true artisan he takes pride in his ability to extract the highest quality product from each animal and he teaches his craft to ensure that his butchery skills and food ethics will not be lost. He is a patient and skilled teacher with a master’s touch.
Robert is an adjunct instructor at Clark College teaching meat cutting in the culinary program and also teaches knife skills and sausage making through Clark’s continuing education program. Robert is currently the full-time butcher at Whole Foods Market in Vancouver WA.