Jamie Waldron first wet his feet at a small country butcher shop as a young teenager. Since then, Jamie has dedicated his life to mastering the art and skill of butchering; working, learning, researching, and teaching an age-old craft that has fallen out of step with the current methods of purchasing and preparing food. His approach is likely a bit different from the typical butcher that most people may have become accustomed to these days—he utilizes the whole animal to its fullest potential. Jamie advocates buying local, responsibly raised animals that are also antibiotic and hormone free.
