Our friend David Burns, owner of Maisy’s Pearl, loves his smoked chops! He took some time off from oysters to put together one of his favourite recipes, and even included some side dishes to pair with your smoked chops. David has been a friend of ours for quite a while now and was even the winner of one of our J.Waldron Butcher hats a while back. Enjoy this recipe. Tools Required: Smoker First off, this is one of my favourite dishes to make – ever! And J.Waldron Butchers has some of the best product for it as the pork chops are easily one of my favourites to cook!.  With this recipe ..read more

Our friend Chef Josh has kindly shared his recipe for the Hamilton Hot Chicken, served at his restaurant Berkeley North on King William St, in downtown Hamilton. This recipe is a little more challenging than a classic fried chicken, but still super familiar for those used to fried chicken. Treat yourself and order it from Berkeley North and once you fall in love with it, try making it for yourself. Oh yeah, did we mention that Chef Josh and the team at Berkeley North use chicken from J.Waldron Butchers? Enjoy! Tools Required: Food scale Blender  Large pot Tongs/strainer wand D ..read more

Jamie Waldron is passionate about the art of butchery. Jamie has worked at some of the top butcher shops in Canada, helped craft menus and meat programs for restaurant groups, consulted for butcher shops, and has worked with and for abattoirs in Ontario. In 2013, he wrote the Home Butchering Handbook. It covers all aspects of traditional meat cutting, from whole carcass to usable cuts. Jamie Waldron is passionate about the art of butchery. Jamie has worked at some of the top butcher shops in Canada, helped craft menus and meat programs for restaurant groups, consulted for butcher shops, and h ..read more

How To Cut Up A Whole Chicken With A Pro Butcher... Doesn't really matter what you call this; Breaking Down A Chicken, Parting Out A Chicken, Deboning a Whole Chicken, or how to Butcher A Whole Chicken - it's pretty easy once you learn a few simple roadmaps that our pro butcher will show you. Learn to cut up a whole chicken into the classic 8 pieces (plus carcass for stock). It's all about well-placed knife cuts and lines of fat that create a roadmap... 0:00 Welcome to cutting up a chicken 9:07 Close ups of cutting up a chicken with no talking Here's our Chicken Stock Recipe: https://youtu.be ..read more

You can save THOUSANDS of dollars every year by raising your own meat or buying farm fresh meat in bulk and removing the expense of butchering that meat by learning to butcher yourself ..read more

Welcome Friends! Welcome to the kitchen, and today I have my friend Jamie who is a butcher, author, educator, and we have a side of hog that we are going to break down / cut up into the primals. In future episode in this series we will cut each of the primals into cuts that you will recognize at the meat counter. Jamie's Butchering Book: https://jwaldronbutchers.com/home-but... Hog Provided by: https://www.westsidebeef.com/ Part 1: Initial Breakdown of the hog: https://youtu.be/u1hlaWVzwAo Part 2: The Head: https://youtu.be/PJqtnfcOBbE Part 3: The Shoulder: https://youtu.be/dy_6DcmPoUc Part 4 ..read more

Dundas butcher, Jamie Waldron, demonstrates how to butcher a traditional rack of lamb. This was shot at Cumbrae's in Dundas, Ontario by Mark Horsley and Marc Davis on a Nikon D300s ..read more

I’ve had some epiphanies over the years as I worked a repetitive job (which does happen frequently in the butchery world) and every now and then I commit them to the memory bank and really try to flush out the finer points and details. Not long ago I was pondering what flavour means and how we’ve all been fed information regarding flavour. We’re told that the harder a muscle works, the more developed the flavour in said muscle would be. That seems totally believable. Another common thread is ‘fat is flavour’. Which I totally believe. So, there’s those points. I started thinking about flavour ..read more

Please stop buying super expensive cuts and grinding them together. It’s my opinion that the entire carcass shares the same flavor profile, just varying degrees of tenderness and fat content. The burger in this pic was made from table trim that I accrue throughout the day working on various muscles. I would never advise someone purchase a brisket/ribeye/short rib combo at some outlandish price point. I’m all about fat content and maybe some dry aged trim. Oh, and I’m a firm believer in NO seasoning mixed in prior too. @kenjilopezalt has done the research; salt mixed in prior to cooking does u ..read more

It’s inevitable that this question comes up, and rightfully so. It’s not a conventional way to purchase meat and people can be curious and want to know more or simply turned off the idea based on little information. So I’d like to offer my interpretation on what a Meat Share can and should be. The MSP is designed around the idea that well raised animals shouldn’t be regulated to 1 of 2 ways of purchasing. 1.) Through a high end butcher shop that will charge top dollar across the board for any and all the cuts, or 2.) Buying directly from the farmer in which case you’re required to buy the WHO ..read more