Category Archives: Meat Cutting

Meet your butcher, Meet your meat

Calling all pork lovers!  I’m very happy to tell you that the collaboration between me and April Joy Farm has been hammered out and I’ll be taking on the cutting duties when they harvest their pigs in the fall.  What I am most excited about is an additional opportunity for you pork buyers to be there when your meat is being cut, wrapped and sausage made!

You will be able to ask questions, tell me exactly how you want your meat processed and if you’re so inclined I’ll hand the knife to you and give you a quick cutting lesson as well!

The farmers, Brad and April Thatcher, raise a small number of Tamworth heritage pigs for sale each year.  This year it’s about 20 and they tell me the orders from their participating families are coming in fast so if you’d like to add some of their pasture raised heritage pork to your freezer get your order in soon.  You can buy whole, 1/2 and 1/4 pig shares.

They have kindly offered to give Black Belt Butcher followers the same pricing they are currently offering their program participants.  This offer is good until April 15.

If you’re interested please email April at  She’ll send you all of the program details, pricing, payment schedule, etc.  Make sure you let her know that the BBB sent you!

April Joy Mama pig & piglets

April Joy Mama pig & piglets

April Joy Farm piglets

April Joy Farm piglets












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Filed under Butchery skills, Farm to table, Knife Skills, Meat Cutting, Nose to tail, Pig butchery, Whole hog cutting

The BBB joins Team April Joy Farm!

Recently my wife and I made a trip up to April Joy Farm. The 24 acre farm, located in Ridgefield, Washington, provides about 45 families with certified organic fruits and vegetables through their CSA (Community Supported Agriculture) program as well as supplying produce to some local chefs.

The Farmers, April and Brad Thatcher, also raise and sell heritage Tamworth pigs all Animal Welfare Approved and certified. Brad and April’s goal is to have their animals on the farm from beginning to end. That means conceived, born, raised, humanely slaughtered, cut and wrapped without ever leaving the gates of the farm. It doesn’t get any more farm to table than that!

April and Brad invited us to the farm to see their operation and to talk about the possibility of me taking on the cutting of their 20 or so pigs when they are ready in early fall.  I’m up for it but even more exciting to me is their idea to have the pig purchasing families get involved as well. They want to invite the families out to the farm to watch their pig being cut and allow them the opportunity to interact with me while I work.  I’d be able to talk to them about the variety of cuts available, the differences between them and the best techniques for cooking them.   And if anyone was game I could hand them a knife and give a quick lesson or two!

If you’re interested in a whole, half or quarter pig please contact April & Brad at April Joy Farm.


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Filed under Butchery skills, Farm to table, Knife Skills, Meat Cutting, Nose to tail, Pig butchery, Whole hog cutting

“Best Butcher” finals here I come!

Seattle 2013 - 2 It was windy, cold and raining on Thursday when we arrived at the Interbay Whole Foods Market in Seattle.  The event tent was up in the parking lot, the cutting tables arranged and spectator tables were being draped with red tablecloths.  At least they were trying to drape them, the wind was whipping them around like sails and the rain was starting up again.  Brrrr…….the northwest regional competition for “Best Butcher” and the “Fishmonger Faceoff” was going to be a test of our cutting skills and our  ability to endure some lovely Seattle spring weather.

First order of business for me was a nap.  Uhh….yes…you read that right.  Whaaaat?  Anything worth doing deserves a nap before it gets done!  Jacket rolled up and under my head, all stretched out in the back seat of the car and snoozing away in about 30 seconds flat.  Forty minutes later after a yawn and a stretch I’m out of the car and heading over to the tent to size up my fellow competitors and see if anyone knows what we’ll be cutting.

It all gets started with the “Fishmonger Faceoff”.  Two whole fish, a Copper River Salmon and a Halibut, are filleted, de-boned, skinned and sliced in a matter of minutes by three competitors.  They were judged on speed, precision and the quality of the cuts.  Skillful fishmongers need a light touch with the thinnest and sharpest of knives.  One small wrong turn of the blade can be the difference between a glossy smooth fillet or a nicked and bumpy one.  It was all smooth for the winner, Cavan Hua, from Vancouver B.C.

...and yes the Asian guys rocked it!

…and yes the Asian guys rocked it!

Now it’s time for the real block work to begin!  A cart is being wheeled across the parking lot loaded up with big hunks of beef.  I’m squinting trying to get a good look at what we’ll be cutting.  Bone-in chuck, yes, yes, YES!  Back in the day (and that would be way back in the day like 40 years ago) I worked at a wholesale meat market where I cut 6 to 8 bone-in chucks every single day.  I wouldn’t be exaggerating if I said I could do one with my eyes closed.  Ok boys, you’re going to get a run for your money in this competition.

We wave to the crowd, grab our knives and start wrestling with our 40 pound chucks.  I’ve decided that I’m going de-bone each vertebrae individually.  It’s more time consuming and requires some serious knife work which means it’s not the technique most butchers use but I think it will give me a chance to really show off my knife skills.

The three of us cut, trim and tie while the judges walk from table to table eyeballing our cuts, leaning in to get a good look at the action and taking lots of notes.  Thirty minutes later, Kevin, the guy on my right is done and a few minutes later, Todd, the guy on my left is done.

Seattle 2013 - 11 Seattle 2013 - 12

I’m still cutting, trimming and remembering what Mrs. Black Belt Butcher has been saying over and over to me.  “Pretty meat, make sure it’s pretty meat”.  I take a last look, make a couple of little extra trim cuts just to make sure it’s all pretty and my hands go up.

Seattle 2013 - 10                    Seattle 2013 - 3                        Seattle 2013 - 5

After the judges deliberated one steps to the mike and says, “It was really close but Robert “Old School” Young is the winner!  Seattle 2013 - 6 Seattle 2013 - 15

I’ve said it before but winning feels AWESOME!

Next stop is the national finals to be held on Saturday, September 21st at 11am in Portland, Oregon as part of the 4-day FEAST festival.  You’re all invited!


Filed under Butcher competition, Butcher contest, Butchery skills, Knife Skills, Meat Cutting

Battle Pork Leg….and the winner is….the BBB!

Last night I competed with 8 other butchers in the Whole Foods Market “Best Butcher” competition in Portland, Oregon.  We butchered, trimmed and tied as much product as we could get out of our pork legs.  After being judged on yield, skill, creativity and presentation yours truly came out the winner!  All I’ve got to say is winning feels awesome.  Best Butcher 3

This is the 3rd year that Whole Foods has sponsored a world-wide company competition pitting every store’s best butchers against each other in a battle of the knives.  I’ll be heading up to Seattle next week to compete again in the northwest regional contest.  If I’m lucky enough to win again then it’s on to Las Vegas for the national finals. Best Butcher 2


The grand finale will be back on my home turf in Portland, Oregon for the International finals to be held at FEAST Portland in September.


May the force of the knives be with me!  (and the cheers and support of these little guys)

My very own cheerleaders!

My very own cheerleaders!

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Filed under Butcher competition, Butchery skills, Knife Skills, Meat Cutting, Pig butchery

So how can I do that Crown Rib Roast myself?

Ok all of you Meat DIYers out there – here’s what you asked for,  a video showing how to cut a Crown Roast of pork. 

I also found a good recipe for cooking the roast.  Ultimate Crown Roast of Pork Delicious!

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Pig Butchery Lesson

Red Wattle side of pork

I had the opportunity a couple of weekends ago to teach Anna and her friend Randy how to breakdown and cut a whole hog.  It was a pastured Red Wattle, a heritage breed, from Wendy and Jim Parker’s Heritage Farms Northwest outside of Dallas, Oregon.  The meat was a beautiful rosy color and the plentiful fat (in “butcher speak” known as bark) was super firm and white.  They’re going to get a lot of melt in your mouth porky goodness from that animal.

Knife sharpening with steel

I started the lesson off with a little knife sharpening and then brought out the old school hack saw to break it all down.  Anna and Randy like to do low and slow barbequing and smoking of their meats so we went for the whole cuts; picnic, shoulder, loin, ribs etc.  This will give them the flexibility of throwing the whole hunk on the grill or cutting it down into portion sizes later.

I always enjoy sharing what I know and it was a pleasure to spend time with Anna and Randy.

Cutting side of pig

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Filed under Butchery skills, Knife Skills, Meat Cutting, Pig butchery, Whole hog cutting

Hollywood came calling!

Well pretty darn close!  I got an email from a casting coordinator from Powderhouse, a television production company that has done shows for the Discovery channel, Animal Planet, Science etc. They invited me to audition for a new TV series they are putting together.  The show is called “Best in the Business” and is a competitive showcase and profile of American workers.  One of the segments they are doing will be about butchers.

They asked for an audition video of me and my butchery skills.  No problem…or at least I thought so!  Who knew how hard it would be to talk and cut meat on camera and not look like a total idiot doing it.  Well, 2 out of 3 is just gonna have to do!

Let me know what you think….and remember kindness is a virtue.

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Filed under Butchery skills, Knife Skills, Meat Cutting