Podcast Ep. 38: The science and art of butchery with Jake Levin
The history and techniques of butchery work is something you don’t hear or see very much of anymore as the neighborhood butcher becomes a thing of the
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I’ve always been fascinated with the art of butchery. The skill and knowledge to breakdown an animal carcass into countless cuts of meat that can be turned into delicious steaks, stews, roasts, and so on. And also to treat the animal with such respect that very little goes to waste. My first real impression of a butcher was an old guy on my favorite childhood TV show, Hey Arnold Although very little was explained by the characters quick appearances, it still seemed like a cool gig.
The history and techniques of butchery work is something you don’t hear or see very much of anymore as the neighborhood butcher becomes a thing of the past. Well today, we will learn a thing or two about the art and science behind butchery work. Our guest today is Jake Levin. Jake travels to farms, chefs, and homesteaders and processes whole animals. Jake also does workshops to showcase his process and most recently released his book, Smokehouse Handbook. His book focuses on the history, techniques, and some recipes for smoking meats. Jake will share his story on how he became a butcher, his favorite cuts of meat, his workshops and educational events, and much more!
Check out the episode at the links below:
Connect with Jake Levin:
Smokehouse Handbook on Amazon
Show-Highlights:
Jake’s start as a butcher/Roving butcher
Different cuts of meat on an animal
Difference in meat quality with grain feed/grass fed
Jake’s favorite cuts of meat
Underrated cuts of meat
Basics of lamb
Process of aged meats
Animal welfare and protesters
Jake’s educational work with workshops and demonstrations
Jake’s book: Smokehouse Handbook
What inspired Smokehouse Handbook
Jake’s advice on smoking meats
Thoughts on the farmer/consumer relationship
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