Bryan Mayer has been at the forefront of the craft butcher movement in the US. Receiving training 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 Centre for 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. He lives on the island of Oahu where he is the Director of Product for Kunoa Cattle Company.

Ep. 56: Bryan Mayer - Indie Rocker Turned Butcher

Conscious consumption requires one key ingredient: knowledge.  MEAT: The Ultimate Podcast by Vic’s Meat will take you under the fence of the world of meat; through the eyes of those who grow it, those who cut it, those who cook it, and even those who are against it.  We dive deeply into topics such as health, history, science, innovation, environment and sustainability, all with a meat-bent.  If you want to think wisely about meat and make informed choices, MEAT: The Ultimate Podcast is for you.

MEAT: The Ultimate Podcast

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