Meat the Butcher

 

CHRIS BOLYARD 

HEAD BUTCHER & OWNER

photo by Greg Rannells http://gregrannells.com/S/ I am a meat geek. Meat has always been a big part of my life. Growing up in the Midwest, my Dad was active in the competitive BBQ circuit around town, and he always had me in tow to help out. I guess you could say my love for meat was seared into me at a young age. After graduating from the Culinary Institute of America in Hyde Park, New York in 2000, I moved home and worked for over a decade as Chef Kevin Nashan’s Chef de Cuisine at Sidney Street Café. I Loved cooking, and still do, but I always found myself drawn to the proteins. As the restaurant evolved, so did our desire to work with local farmers, not just for their beautiful produce, but also for whole animals. The job of finding the way around and utilizing all the parts of hogs, lambs, and goats, became my job, and I developed a deep passion for it. It didn't take long for me to realize that butchering and sausage making was my calling. I've used the last few years to hone in my skills, and master all the cuts. I am so excited to offer families in the St. Louis area a place to buy super fresh, locally raised, pastured meat. I have personally visited every farm and processing facility our animals come from. The humane treatment of all of our animals is of the utmost importance to me. Our meats are raised on pastures and are never treated with antibiotics or growth stimulating hormones. They are encouraged to engage in their natural behaviors, and always treated with the respect they deserve.  I realize that the idea of cooking nose-to-tail may seem a bit out of the home-cook's league, but believe me it's not. We have tons of fast, easy recipes, and I’d be happy to share professional cooking tips with anyone who is interested. So don’t be shy, and feel free to ask me, or any of the meat heads working at the shop your questions! Don't worry, if preparing beef tongue, or pork liver isn’t your thing, I’d be happy to cut you your favorite steak or chop.    Chris

photo by Greg Rannells http://gregrannells.com/S/

I am a meat geek. Meat has always been a big part of my life. Growing up in the Midwest, my Dad was active in the competitive BBQ circuit around town, and he always had me in tow to help out. I guess you could say my love for meat was seared into me at a young age. After graduating from the Culinary Institute of America in Hyde Park, New York in 2000, I moved home and worked for over a decade as Chef Kevin Nashan’s Chef de Cuisine at Sidney Street Café. I Loved cooking, and still do, but I always found myself drawn to the proteins. As the restaurant evolved, so did our desire to work with local farmers, not just for their beautiful produce, but also for whole animals. The job of finding the way around and utilizing all the parts of hogs, lambs, and goats, became my job, and I developed a deep passion for it. It didn't take long for me to realize that butchering and sausage making was my calling. I've used the last few years to hone in my skills, and master all the cuts.

I am so excited to offer families in the St. Louis area a place to buy super fresh, locally raised, pastured meat. I have personally visited every farm and processing facility our animals come from. The humane treatment of all of our animals is of the utmost importance to me. Our meats are raised on pastures and are never treated with antibiotics or growth stimulating hormones. They are encouraged to engage in their natural behaviors, and always treated with the respect they deserve. 

I realize that the idea of cooking nose-to-tail may seem a bit out of the home-cook's league, but believe me it's not. We have tons of fast, easy recipes, and I’d be happy to share professional cooking tips with anyone who is interested. So don’t be shy, and feel free to ask me, or any of the meat heads working at the shop your questions! Don't worry, if preparing beef tongue, or pork liver isn’t your thing, I’d be happy to cut you your favorite steak or chop. 

 

Chris


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