I am a retired butcher from the south, and it's been hard for me to say goodbye to the trade. Virtually every butcher with whom I ever worked testified that meat cutting is a trade that "gets in your blood." This was true for me as well.
Anyway, I have a website that I launched a while back, but then circumstances took me away from it for a time. I'm getting back to it now, and it is proving to be the next best thing to being back on the butcher block for me. Also the prospect of giving meat consumers some truly useful tips from a true 'insider' is very appealing to me and gives me the feeling that I still have all those customer relationships going that I made over the years.
When I first launched, I was fortunate enough to be picked up by Beef Magazine, who ran an article about the site and my bio. If interested you can see it here.
And of course, the most valuable thing of all for me and the future of Meatshop101 is input, so please feel free to visit at www.meatshop101.com and let me know what you think!
All the Best,