YOu can save THOUSANDS of dollars every year by raising your own meat or buying farm fresh meat in bulk and removing the expense of butchering that meat by learning to butcher yourself! In this video we are joined by Butcher and Educator Jamie Waldron. Together we explore the world of home butchery and how it can greatly increase your home economy by taking control of how you purchase meat and providing you with more flexibility by purchasing whole carcasses.
Jamie was born in Windsor, Ontario, and raised in the small rural town of Harrow. He started his career in a small country butcher shop as a teenager. Since then, he has dedicated 18+ years to the art of butchery.
Jamie has worked at some of the top butcher shops in Canada, helped craft menus and meat programs for restaurant groups, consulted for butcher shops, and worked with and for abattoirs in Ontario.
In 2013, he wrote the Home Butchering Handbook (Penguin/Alpha). It covers all aspects of traditional meat cutting, from whole carcass to usable cuts.
JAMIE'S BOOK -
JAMIE'S WEBSITE -
JAMIE'S INSTAGRAM -
JAMIE'S RECOMENDED KNIVES -
6 Inch Boning -
8 Inch Boning -
Saw -
JAMIE'S RECOMENDED BOOKS -
River Cottage Meat Book -
Meat the Ultimate Companion -
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