Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Add to My MSN

The Gourmet Butcher’s First Blog

8/31/2011 12:23:29 PM

Tags: Cole Ward, Cole Ward The Gourmet Butcher, The Gourmet Butcher, culinary butchery, butchering, home butchering, home meat cutting

Cole with big bone I LOVE MEAT. 

Might as well say that up front. I've been working with meat since I was fourteen. I started in my godfather's Vermont meat market for 24 cents an hour, stuffing sausage. And strange but true: I loved it.

Since then, I've done just about everything meat related ... running meat departments in tiny country stores as well as huge supermarkets, learning how to prepare and present meat, developing recipes, becoming a master sausage maker, inventing new marinades and ultimately, ripening into a culinary and teaching butcher. 

I've worked everywhere. In Los Angeles I did all the meat props for CBS Studios and displays for national TV commercials. I fondly remember the time one of my rib roasts flew out a window on “Three’s Company." My customers included Billy Crystal, Raymond Burr, Glenn Ford, Bernadette Peters, Lucille Ball (am I aging myself here?) ... all the big actors of the time. They wanted quality. 

People buy meat with their eyes, but they need to be more cautious. Where did that meat come from? You think it's healthy because the label says "natural," but the fact is that the government has lowered standards on product terminologies so that corporate America can cash in. If there’s one thing my time at large supermarkets taught me is that sustainably raised animals are the only way to go. That’s why I much prefer working in small butcher shops, where I can be creative and proud of the meat I sell. You have to believe in your product and never settle for second best.

I strongly believe in knowing your food's provenance ... keeping it local, knowing who raised that animal and making sure it was treated well. You can always taste the difference.

I love what I do, and I love teaching others about good meat. That's what this blog is all about. I want to share my passion with all you other meat lovers and sustainable, healthy living advocates out there. 

Personal aims? I want to bring back the age-old tradition of the local butcher. This was the go-to guy for everyone in the neighbourhood. He taught newlyweds how to cook, introduced and explained meat cuts to local family cooks, made specialty products, and delivered a healthy, safe and consistent product. We shouldn’t allow the art of culinary butchery to die. That’s why I’m The Gourmet Butcher, and proud of it.

Oh, and if you're looking for a boogie-woogie accordion player, I'm your man!



Related Content

Californian’s Savory Spin on Porridge Wins Grand Prize

Merry Graham will help represent Bob’s Red Mill in the 2011 Golden Spurtle World Porridge Making Cha...

Home Butchering: New DVD Will Teach You How to Butcher Beef, Hogs, Lamb

One key bit of knowledge needful if you want to eat more locally grown meat is how to use the unfami...

What is Ritual Slaughter?

“The Gourmet Butcher” Cole Ward breaks down the meanings of Kosher, Glatt Kosher, and Halal.

What Do We Eat When We Eat Meat?

Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.

Content Tools




Post a comment below.

 

Sean Caffrey
8/31/2011 5:57:15 PM
Thank You Cole.As a professional chef this is exactly why we do what we do.The term to cook with love is not a catchphrase to be sullied by our generic box stores.Of course quality and knowledge of our product is paramount,and with people like yourself it seems we will bring our main streets home.

Bruce McElmurray
8/31/2011 2:04:13 PM
Welcome to the world of bloggers Cole: When I was a youngster my mom would send me to the neighborhood market with a note for the butcher and money to pay for the cut of meat. Your comments bring back good memories. All have disappeared now but we live in a tiny community where our local store still has a butcher that cuts us prime cuts of meat. I look forward to your future blogs and welcome. P.S. I wanted to play accordion when I was younger but my parents sent me to play steel guitar instead. As a result I never played either one. Maybe one day you can put a video on your blog with the accordion so we can all appreciate your music..










Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.