about me

I first wet my feet at a small, country butcher shop as a young teenager. Since then I've dedicated my life to mastering the art and skill of butchering; working, learning, researching and teaching an age old craft that has fallen out of step with the current methods of purchasing and preparing food. My approach is likely a bit different from the typical butcher that most people may have become accustomed to these days; utilizing the whole animal to its fullest potential. I strongly advocate buying local, responsibly raised animals that are also antibiotic and hormone free.

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.