The Women Who Rule the Meat Cutting Industry

If you’re anything like me, you enjoy a good story almost as much as a good cut of meat. I had the opportunity to speak with five women who are at the top of their game in the meat cutting industry. I’m excited to share their stories with you in this article, along with why this topic is important to me. Let’s get to the meat of it!

Why I’m Featuring Women Butchers

I have been surrounded by strong women my entire life. My wife keeps me headed in a positive direction when my mind wants to crash and burn in amazing fashion. My mother instilled values in me that taught me to focus on faith and keep moving when shit gets real deep. I have three sisters that are so talented, stubborn, ornery, and loving that you would never dream all those characteristics could go together. And two sisters-in-law that I am so proud of for accomplishments too long to list.

Strong women are such shining lights on our sometimes dark world. They lend support and guidance in ways we don't always take time to notice. Often these strengths go unnoticed because we have grown to expect or need them. Like kids who fall and hurt themselves, I find myself reaching for women when I need help.

I am not here to write a political piece, and I don't really want to hear what you think I should or should not say. These are my feelings, my way of telling my story about amazing ladies. Maybe I'm giving credit where credit is due; maybe I'm shining a light on a story that’s way overdue. Either way, here we go.

Who the Typical Butcher Is

Chances are that if you have found your way to my webpage, you love food. To be more specific, you probably love meat. A well-cooked steak, a mouth-watering pot roast, or a juicy burger is sure to get your taste buds tingling. A good butcher had their hand on many steps along the way. 

Now let's think for a second of what you see when you think about a butcher. Is it a 50-year-old man with a bald head, round belly, holding a sharpening steel, and way too damn big butcher knife? Or, maybe a young man wearing an old school paper hat reaching into a service meat counter to pull out your perfect cut. Maybe you see several people working behind the glass at your Costco meat department, all in white with hair nets and beard nets.

Did any of you see any women in your head? I am willing to bet no. I’ll admit I don't, and why is that? According to statistics about butchers published by Statista, 25.7% of butchers and other meat, fish, and poultry processors are women. So, out of 136,770 total meat workers in the United States, there are 35,150 female butchers! That is a huge number. But could it be more? Should it be higher?

How My Career as a Butcher Started

I have been a butcher for almost 25 years now. I held my first professional role in this industry at 16 years old. Hell, I had to lie about my age and find a company blind to facts or willing to give a kid a chance to get my first job. I will never forget it. I would show up after school, help with anything I could help with, and then clean up the shop. 

Even so, I did not start to excel until I started to work with some of the amazing meat wrappers. Really this happened when I became an apprentice meat cutter. Now, not all meat wrappers at the time were ladies; I can think of two or three men that filled that role. In my opinion, the meat wrapper was the key to a super-strong team. They would keep things organized, communicate needs for the meat counter, and answer questions from customers.

Top Women Butchers of the Meat Cutting Industry

Today the ladies who began their careers as meat wrappers are running businesses, managing high volume retail shops, building social media empires, and training our next generation of meat industry professionals. Their work ethic is undeniable, the craftsmanship exceptional, and leadership is unquestionable. In short, they are quickly becoming the present and future of our industry.

So, let’s get to the meat of the matter here, the reason I was inspired to share this story. Here are my friends; five butchers that are currently changing the way we think about butchers. Five butchers who are improving their working environment. Five butchers that you want and need to know about.

Tiffany White: Charlie’s Place Butcher Shop

Photo coutesy of Tiffany White of the Charlie’s Place butcher shop

Tiffany White is an expert butcher at Charlie's Place butcher shop in Alberta, Canada. She is a fearless ground-breaker in the butcher community. You may have seen Tiffany compete on the show “The Butcher'' on The History Channel. She is also currently in the running to become Miss Jet Set for missjetsetmag.com.

In my opinion, Tiffany is best described as a jack of all trades in our business. She fills the roles of butcher, rancher, mother, wife, daughter, and mentor on a daily basis. Her passion lies in supporting local businesses and providing the very best guest experience she possibly can.

When I asked Tiffany for the advice she would give to anyone trying to enter our industry, she simply said, “Keep your head up.” For those of us who have worked in the industry, we can relate to that advice. The hours worked, holidays missed, and working conditions can become a real challenge if you let them.

Her personal favorite experiences at work are when she is able to help her customers with suggestions and advice for the meals they are preparing, and they come back happy! Her personal favorite cut is the cap off of the top sirloin. So, please remember that tip when you're looking for a dinner idea at your favorite local butcher shop.

Tiffany currently works with her father at Charlie’s Place. They offer 600 different products and process domestic and wild game. She is proud to offer 28-day aged beef coming from their very own farm. In the meat industry, getting products raised locally by the people selling them is so rare and a reason to support that shop for sure.

You can reach Tiffany White in these ways:

• Instagram: @badassbutcherbabe

• Butcher Shop: Charlie’s Place at 101 997 Fir Street, Sherwood Park, Alberta 

• Phone: 1-780-915-2592

Mayra Castaneda: Big Butcher Family

Photo courtesy of Mayra Castaneda of the Big Butcher Family

If we were to ask people who is their favorite person in the “big butcher family” the name Mayra Castaneda would be very likely to top the list. Mayra is known so well for her vibrant personality, huge heart, and constant desire to become the very best butcher she can be. You will be hard-pressed to find a person more well respected in their industry.

Living in North Central California, Mayra started in the seafood department at a local Savemart when she was 19 years old. She quickly moved into helping and earning an opportunity in the meat department. Mayra was so committed to seeing that she was successful in her meat cutter apprentice training, that she worked her entire pregnancy right up to the point of going into labor in her training class.

Mayra eventually became a journeyman butcher and moved onto whole carcass butchery, where she learned to skillfully break down full carcasses of beef. If you have ever done this you know it is hard physical work, and not for the faint of heart. If you have ever heard the term “dead weight” this is where it comes from. 

Mayra’s favorite meal to cook for her family is a great roast with a killer side. I can clearly see that she has a lot of value for the lesser cuts, they require time and precision to cook well. Her favorites to cut and suggest are beef shanks and plate short ribs. Nose-to-tail butcher shops like Beast and Cleaver in Seattle Washington is a dream job she would like to accomplish in the future.

Mayra is a testament to her tenacity and commitment. She keeps it very simple for herself and others saying “if you want it don’t give up; if you want it, keep after it”. Just make sure you focus on keeping your shop clean and organized!

You can reach Marya Castaneda in these ways:

• Instagram: @mayrrra

• Email:maayrra89@gmail.com

Kaitlynn Maffia: Illetschko's Meats and Smokehouse

Photo courtesy of Kaitlynn Maffia of Illetschko’s Meats and Smokehouse

Minnesota may be very cold right now, but Kaitlynn Maffia is keeping things smoking at Illetschko's Meats and Smokehouse in South Saint Paul. This amazing mother-to-be is currently working with her father and stepmother at the family business. They have been in operation for 14 years. Kaitlynn has been cutting meat there for six years.

The butcher industry is full of so many different types of jobs, and this upper midwest business is fulfilling the needs of its local customers. Kaitlynn processes some beef, a lot of hogs, and wild game. She also processes something I have never had the opportunity to, and that is waterfowl! Seriously, I didn't even know that was part of our industry.

Aside from processing animals, Kaitlynn and her family stay very busy operating two smokehouses where they smoke a lot of locally caught fish and sausage. I am a huge fan of quality sausage. So, I was curious to hear about her favorite sausages. The pepperoni pizza brat is one of her favorites, as is the shop’s popular house-made M&J garlic sausage.

I can personally tell you that Kaitlynn is a friend to many people in our industry, even receiving high praise from industry leader Keith from Davison’s Butcher Supply. She enjoys working with her dad and finds a lot of inspiration from the @Butchers_lounge_live crew on Instagram.

You can reach Kaitlynn Maffia in these ways:

• Instagram: @butcherbabe_

• Email: kmaffia16@gmail.com

• Website: www.illetschkos.com

Plus, you can send an email to Mike, Kaitlynn’s dad, at mike@illetschkos.com.

Emily Gray: The Butcher Block

Photo courtesy of Emily Gray of The Butcher Block

If becoming known as the go-to butcher in a busy, growing, vibrant city is your goal, then Emily Gray is living your dream. Emily is the lead butcher, advertising genius, and driving force behind The Butcher Block just outside Nashville, TN. Emily was tossed into the fire and tasked with becoming a butcher when the need arose at her family's shop. 

I have had so many great chats with Emily over the last year or so. She is such a talented butcher but always looking to ask questions and continue to grow her knowledge. In her shop, the customers are often surprised to find so much knowledge and confidence coming from a young female butcher. She finds a lot of pleasure in knowing she is educating her shoppers and sending them home with cuts that they can be proud to serve their families.

Emily has now been in the meat industry for over six years. And if you were to have asked her high school counselor, she would have never been expected to star in this role. To be honest, she didn't expect to find herself in this role, either. But Emily would not trade her current role or profession for anything.

A point of serious pride for Emily was how she and her team responded during the initial wave of the covid pandemic. Butcher shops across the world were smashing sales records and serving customers they had never seen. It was no different at The Butcher Block, and Emily was happy to meet the needs of her local community. They had the meat, and if the people were patient, she made sure they went home with the best meats for their tables.

Personally, the Instagram account Emily has built is second to none. When looking over her posts, reading what she is writing about, and dreaming about cooking the great cuts she posts, you get lost in a total meat euphoria. She is so smart to show and create such a welcoming and inviting shop with her at the forefront. And the picture of her holding those steak skewers is one of my all-time favorites for sure.

You can reach Emily Gray in these ways:

• Instagram: @thatblondebutcher

• Phone: 1-615-771-0233

• Email: info@butcherblockonline.com

• Website: www.butcherblockonline.com

Shayla Drummond: Publix Supermarket

Photo courtesy of Shayla Drummond, an expert butcher at Publix Supermarket

Shayla Drummond is leading the charge for lady butchers in the greater Atlanta, Georgia area. Shayla is currently the assistant meat manager for Publix Supermarkets, and has been a butcher since July 2019. She has been with Publix for over six years now.

A career as a butcher was not always in the cards for Shayla. She was an assistant department manager in the deli before moving to the meat department. Shayla quickly realized that the people working in the meat department were having fun and appeared less stressed as a whole. So she gambled on herself, stepped down from the current position she had worked so hard to achieve, and made a switch.

Making a bold move was supported by a strong network of family and friends. This is very important to Shayla. She says that seeing people that look like her, that are succeeding and happy, gave her a lot of confidence as well to make the move. Even when she tends to second guess herself, her work ethic and drive continue to speak for themselves. She was promoted within a year!

I asked Shayla about challenges she sees for lady butchers in our industry. She said that receiving the opportunity to get proper training was an issue. Shayla kept working hard to fulfill her roles and then squeezed her way onto a cutting block. Equal pay for equivalent skill can also be a challenge. I can say with certainty that we need to do better in terms of training and pay in our industry!

According to Shayla, she is proud to belong to the butcher community. Belonging to it has been a great experience for her. Being recognized and interviewed by the Butchers Lounge Live was also an exciting and proud moment. Receiving so much love and support from people she has not even met in our industry has been such a great feeling.

You can reach Shayla Drummond in these ways:

• Instagram: @darkbutcherbabe

• Email: shayladrummond@gmail.com 

Bottom Line

This article was such an honor and so much fun to write. But I won't say it was easy. I wanted to showcase these incredible women. I want the world to know that they are great butchers, a wealth of untapped knowledge, and need to be taken seriously in our industry. 

I want to personally thank each butcher for taking the time to help me accomplish this article, for being vulnerable, and for trusting me to tell just a tiny piece of your story. You are all shining lights in this industry. I wish the very best for every one of you!

Before you go, make sure to check out the pictures these amazing butchers shared with me. Most importantly, go check out their work in their shops and on Instagram!

Raising the Steaks

People ask me one question so often. What is the best steak? As a butcher I feel the answer is simple enough, Ribeye. But when I think about it a little more the real answer can only be answered with a few more questions. Do you prefer bone-in or boneless? Do you prefer a leaner steak or one that has a little more fat? What is your preferred level of doneness? What is your available budget for this steak? Do you want a single steak for each person or are you going family style? 

These are all very relevant and valid questions, ones that can make or break an anniversary dinner, spoil an important birthday or blow up your bank account because you had a few people over for a backyard BBQ. I’m going to give a little information and background on the way I (as a butcher and backyard griller) would direct you according to the answers you might give.

To Bone or Not to Bone

Would you like your steak to be bone-in or boneless? Both options carry a lot of merit. A boneless steak is without a doubt easier for people to cut and eat at the dinner table. It will result in you getting a little more bang for your buck in the more expensive cuts and a simple eating experience in most situations. The flavor on these steaks may not be as pronounced as a bone-in steak. 

A few examples of popular boneless steaks are the filet mignon, New York strip, ribeye, and top sirloin. A bone-in steak will have that classic steak look many people are going for. If you think of the cartoon illustration of most steaks, they will all include the bone; either a t-bone or round bone round steak are the two that come to mind for me. 

The bone-in steak will typically have a slightly beefier flavor and hold a higher moisture content. It will however require the person eating the steak to have a few knife skills and for the host to provide an adequate steak knife for the meal. Bone-in steaks may not be a very good option for young kids or elderly family members. Bone-in ribeye, porterhouse and t-bone steaks are a few good options in the bone-in steak world.

Let’s Chew the Fat

Do you prefer a leaner steak or one that has a little higher fat content? People have very strong personal opinions here. I have spent a pretty penny on a few great steaks only to watch my guest mangle a steak by trying to cut out every little piece of fat they see. I have also had the question raised by family members as to why I trimmed the steak so lean. Working in Colorado we had a tendency to leave a thicker frame of fat on our steaks. While finding our steak-eaters in Utah prefer a much leaner cut of beef. 

Butchers and chefs will often say “ fat is flavor” and they are not wrong but the customer will oftentimes not want to pay a high price for the fat they will not eat. It is very important to know where you stand on fat content in a steak before deciding on what steak to buy. A few good options for a fattier steak will be a chuck eye steak, ribeye steak or a picanha. Leaner options could be a filet mignon, teres major or flat iron steak.

Dang, What Did You Do to My Steak?!

Who wants to hear, man my steak is way over cooked? Or, who is actually comfortable eating a steak that is just way too rare for them to be able to enjoy? I consider 120 degrees to 145 degrees to be a perfectly acceptable cooking temperature range for steaks. This does come with a disclaimer; not every steak will work well at these temperature ranges. 

I am not a “steak snob”. I actually want everyone to get what they are looking for when they are standing across the counter from me. So be honest with your butcher or chef, ask for their suggestion based on your temperature preference and be honest with yourself about what you like. 

My suggestions for temperature range on a steak are as follows:

• 120-129 degrees: rare 

• 130-134 degrees: medium rare 

• 135-139 degrees: medium 

• 140-145 degrees: medium-well 

• 146 and higher: well-done 

This is my simple rule of thumb. Now, there is A LOT of room for further discussion here, and personal preference plays a big role here but we will save that for a different discussion. 

What Steaks Are Right for Each Temperature Range

A few options for each temperature range could include these steaks:

• Rare steaks need to be lean and lack any connective tissue so a filet mignon, and New York strip are great options. 

• Medium-rare steaks can have a little more fat and some connective tissue. So, I like ribeye, and top sirloin here. 

• Medium cooked steaks might need a little help. So, I’m looking for a nice amount of fat and a bone in steak here. That’s why I prefer a nice porterhouse or bone-in ribeye in this category. 

• Medium-well steaks are getting tricky and only a few steaks really work here but I would steer people to the chuck eye and bavette steaks work well in this range. 

• Well-done steaks are never suggested, but this is wanted by some steak eaters. So, I accomplish this by having people go with a thinner steak and a hot fast grill. So I like  a thin cut t-bone, thin cut bone-in ribeye or a filet mignon.

I Want Steak but I’m NOT Paying That Price

Steak should be available to everyone. There, I said it ! Just like housing, transportation and clothing there are many levels of options here. Prime grade, choice grade, Wagyu, dry-aged or what is on special are all common things I hear from shoppers when discussing their personal steak options. Prices will vary depending on the popularity or the cut, how many you get per animal and also what is selling well that time of year. 

Some steaks will sell for over $100 dollars per pound but you can still find an acceptable option on sale at your local retail grocer for around $5 per pound. I feel they can all be great depending on how well a person prepares the steak. I would never expect a choice grade top sirloin to be as good as a 60-day dry-aged prime-grade ribeye. However, I really enjoy the less expensive option. 

It is important to understand your budget and to ask for suggestions and preparation options from your butcher. I'm not going to waste my time or yours discussing high-end steaks because we could literally write a book on those. 

So, I will give you a few value steak options that I would suggest:

• Never pass up a chuck eye steak if you see one in the meat counter. 

• Flat iron steaks are tender and pack a lot of flavor for about half the price of a ribeye.

• Teres major is a nice compromise for a person wanting tender but not a Filet Mignon. 

Have You Ever Done It Family-Style?

I’m going to share a crazy thought with you: Not every person needs a whole steak on their plate! Not every person will or wants to eat the same amount of steak. My 16-year-old son might be able to crush a 24 ounce steak on his own but my 20-year-old daughter might only like 4 ounces at a time. So, how do you cook a huge piece of beef and a small portion and get them both right? 

It is hard but that is where the family-style steak comes into play. I use this method probably 90% of the time now. I will prepare a large steak to a medium temp and slice it up on a nice cutting board and allow everyone to take what they like or want. The display will look incredible and make for a  great conversation piece as well. 

The family-style steak also saves on your budget and I will tell you how. Wasted steak equals wasted money. It is not a good financial decision and is disrespectful to the animal. Family style steaks eliminate both scenarios. So what are a few great options for a family style steak? I'm glad you asked, my personal favorite is a tomahawk ribeye, tri-tips are another awesome option, as well as a 2-inch thick porterhouse.

Alright, I’ll Get to the Point: Which Steaks Are Best?

Without further ado, my suggestion for the best steak goes to two different steaks: a one-inch thick bone-in ribeye and a well-marbled tri-tip. 

The Winner: One-Inch Thick Bone-In Ribeye

A one-inch thick bone-in ribeye cut from the large end and cooked medium-rare will always be king in my book. Season this dreamy steak with coarse ground black pepper, Himalyian pink sea salt and a little fresh crushed garlic. Cook it over hot charcoal with a few mesquite chunks tossed on them for the perfect smoky charred flavor we all crave in a great steak.

The Runner-Up: Well-Marbled Tri-Tip

My runner up is also a homerun for the beef lover. A well-marbled tri-tip is an amazing option that will stretch the budget and serve several people. It will have the flavor and juiciness from the marbling but also no heavy fat to turn off the lean steak lover. I feel these are best prepared on the smoker and then reverse seared over hot charcoal. Season this substantial cut of beef liberally, cook it to a medium level and slice about ¼ inch thick. 

Bottom Line

Clearly there is so much to think about when picking your steak. And all of these options are valuable and very personal. Let's not be steak snobs, let’s celebrate the differences in the cuts, let’s respect each individual's preference on cooking temperature and let's be conscious about people's budget. Because all of these can make or break an important meal for someone.

Cheers everyone, I hope this helps next time you are looking for the best steak option for your important dinner!

Wild game processing, back to basics.

Processing wild game for hunters to feed their families is truly bringing the butcher craft back to the basics. That being said it doesn’t mean the end result has to be basic. This year I had the honor of butchering wild game for some amazing hunters. When I say this is an honor I mean it. This honors the animal by using it to sustain the hunter’s family. It honors the hunter with the end result of their hard work. And finally it honors the butcher craft bringing it back to basics and beyond.

Nevada Big Horn Sheep Processing

Photo by Levi Beckstead

This season was remarkable for many of the hunters in the Southwest filling tags, freezers with meat for their families and friends and creating lifelong memories. I butchered many elk both bull and cow as well as deer, buck and doe. I had the great experience of connecting with a couple hunters from Northern Utah who were able to fill Moose tags. These legendary animals are one most people will only dream of seeing in real life and are a bucket list experience for most hunters. It is also a rarity for a butcher to be able to process such an amazing animal. The opportunities to serve the hunters of the area kept coming in throughout the season next with a call to process a buffalo. For those who may not have ever tried buffalo they are a delicious protein dense healthy meat which provides massive amounts of food for the hunter and their family.

I especially enjoyed getting to work with Ben Dettamanti from Shed Crazy and his brother Rocky. These hunters harvested some epic elk and deer throughout the season. They had what I would consider a great hunting season and I was lucky to be able to work with them to help process their animals. They filled their freezers and shared the blessings helping fill the freezers of friends as well. This is truly what hunting and wild game processing is all about.

Finally came the call I had hoped for. Earlier in the season I had connected with the guys from “Mountain Rat” (Levi, Jesse and Lee) who had drawn a once in a lifetime Nevada desert big horn sheep tag. They called with the news everyone had hoped for, they filled their tag, harvesting a beautiful big horn sheep and I got the honor of processing it for them.

The best part about wild game processing is its a privilege to get to work with people who want to enjoy the outdoor and show respect to the animals they harvest. By doing this they are providing the most organically healthy meat they can for themselves and their families. I look forward to many great years ahead of supporting this craft and the hunters.

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