Chefs Without Restaurants
Join Chris Spear as he interviews food and beverage entrepreneurs who've taken a unique path in the culinary world. His guests include caterers, research chefs, personal chefs, cookbook authors, food truck operators, farmers, and more – all individuals who've paved their own way in the culinary world. With over 30 years of experience in the hospitality industry, including his own personal chef business, Perfect Little Bites, Chris is dedicated to helping others grow and succeed in the food and beverage industry. Tune in to hear their inspiring stories and valuable insights on the road less traveled in the food and beverage industry.
Chefs Without Restaurants
Learn About Butchering and Charcuterie with Matt Levere
Matt Levere has been a butcher since 2009, after completing an apprenticeship at the University of Arizona Meat Science and Agricultural Lab in Tucson, Arizona. He spent 40 hours per week for six months learning not only how to slaughter animals humanely, but also how to utilize the whole carcass. Since then he’s worked in Arizona, Wyoming, Virginia, Washington DC, Maryland, Massachusetts, England, and Italy, learning from the best chefs and butchers he could find.
Butchery has become a passion of Matt’s. Besides learning how to utilize the whole animal through new cutting techniques, he also enjoys curing meat and making charcuterie. He recently started a YouTube channel where he shows people how to make charcuterie at home. If you’re in the Washington D.C. area, Matt the Butcher meat products can be found at Vignola Gourmet Italian market in Rockville, Maryland.
We talk about how he got into butchery after realizing he wasn’t going to be a marine biologist like he’d originally hoped. You’ll hear stories about his job at an upscale resort, and his adventures in Europe. Find out how Covid led to him breaking down meat shares, starting his retail meat business, and launching a YouTube channel.
===============================
Matt the Butcher
===============================
Buy the book The Art of Beef Cutting – Kari Underly
================
CONNECT WITH US
================
SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants
The Chefs Without Restaurants Newsletter https://bit.ly/35ctsL3
Visit Our Amazon Store (we get paid when you buy stuff) https://amzn.to/3vgcc2f
Clubhouse https://joinclubhouse.com/@chefsworestos
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Facebook page https://www.facebook.com/chefswithoutrestaurants
Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants
Twitter https://bit.ly/2TVWdt7
Instagram https://instagram.com/chefswithourestaurants
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/
YouTube https://bit.ly/3xhnDYV
If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our re
