The Butcher: Bryan

Go hog wild with local wunderbutcher Bryan Mayer. Learn the ins and snouts of breaking down a half pig, how to package every different cut of meat, and even learn specific recommendations on how best to best prepare each cut. You’ll take home the succulent cuts of locally raised meat perfectly prepared for either cooking or freezing.

This Auction Lot is NOT for the faint of heart. That being said, we highly encourage you to learn more about how your food gets to the table with this highly informative, hands on experience!

But wait… There’s more!

  • Arrive to your maker date in style thanks to your $50 Uber credit.
  • A variety pack of locally raised meat perfectly prepared for either cooking or freezing.
  • Plus, you’ll walk away with your own professional set of butchery knives.
  • To further your carnivorous coaching, you’ll also receive a Giant Book Bundle from celebrated local publishers Quirk Books:
  • Field Guide to Meat
  • Field Guide to Seafood
  • Field Guide to Herbs and Spices

 

Estimated Auction Lot Value: $800

Meet The Maker

Philly Give & Get experts span a wide range of creative, business, and technology backgrounds. All Philly G&G experts provide their time on a 100% volunteer basis and are committed to the vision of our organization.

Bryan Mayer | Kensington Quarter
Areas of Expertise:
Whole Animal Butchering & Cooking

Bryan Mayer left the world of music and walked into a newly opened grocer in Brooklyn, NY. He quickly found his place behind the fish and meat counter. It wasn’t long after that this grocer became one of the few whole animal butcher shops and sustainable fish counters in NYC. Bryan then found himself heading up north to Fleisher’s Grass-fed and Organic Meats where he served as head butcher and instructor of their butcher training program. Bryan is now in Philadelphia consulting with farms and CSA’s (PhillyCowShare, Wyebrook Farm) He’s preparing, with chef and Philly restauranteur Michael Pasquarello, to open Kensington Quarter,their butcher shop, kitchen, bar and classroom working with local, sustainable farms.

SOLD! On October 10 at Johnny Brenda’s

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