We are super excited to host a Sausage and Butchery Class with the incredibly talented Bryan Mayer, on Saturday, February 1st, from 5-7pm at the shop. We’ll demonstrate butchery of 100% Hawai`i Island raised animals and how to make sausage. The class is $100 per person and includes pupu, drink, and sausage to take home. Limited space available.
Bryan is a member of “Butchers of America”, the World Butchers’ Championship 2020 Team and proceeds from this event will be donated to support team U.S.A. in the championship happening in Sacramento, California, in September of this year.
BRYAN MAYER
Bryan has been at the forefront of the craft butcher movement in the US. Receiving raining from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines. Early in his career he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant, and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities.
He has lectured and conducted workshops with the James Beard Foundation, Stone Barns Center for Food & Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and the Rachel Ray Show, and wrote the "Ask Your Butcher" column for Food Republic.
He is currently a member of Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020. Bryan lives on the island of Oahu where he is the Director of Product for Kunoa Cattle Company/Hawaii Meats
WHAT IS THE WORLD BUTCHERS’ CHAMPIONSHIP?
The World Butchers' Challenge is an international butchery competition designed to develop an environment where butchers strive to exceed current industry practice in the areas of general workmanship, meat cutting, displaying and the creative usage of beef, lamb, pork and chicken product. Through this competition, a global community has been cemented with life-long friendships formed, business opportunities unlocked and the overall trade benefiting from an injection of creativity and innovation.
This year’s challenge will take place in Sacramento, California in September of 2020.
WHO’S ON THE BUTCHERS OF AMERICA WBC 2020 TEAM?
Members of the team are butchery professionals from around the country and members of the Butcher’s Guid. The Butcher’s Guild is a fraternity of meat professionals bound by The Oath to sell good meat. They encourage every butcher to use only whole animals from local farms, in the hopes to rebuild an industry and have a spirit of inclusion.
The Butcher’s Guild stands in the guild tradition of maintaining a moral code within a trade. Butchers in the United States have lost their cohesion and support network as the food system has become dangerously centralized. The centralization killed the demand for skilled artisans.
