“Taking the art-form of butchery and the craft of butchery and exposing people to that is really important, because people don’t make the connection that the packaged meat they get at the supermarket actually comes from an animal!” – Monica Rocchino (of The Local Butchershop) –

Being a butcher requires a strong stomach for animal, a great deal of heavy lifting (carcasses can be huge), and special knife skills for steady chopping and sawing. Being a butcher may not seem like a dream job to you, but in this episode of Subculture Club, we visit three independent butcher shops in the San Francisco Bay Area and reveal how the job has become a whole lot hipper and more desirable than it used to be. This generation of foodies and meat lovers want to know where their meat comes from and as a bonus have a relationship with their butchers (just like the old days). Watch and see how your boutique butcher shop is helping make the connection between the farm, the meat and what you eat!

Executive Producer – Ashton Kutcher
Executive Producer/Creative Director – Anthony Batt
Co-Executive Producer – Karen Hart
Director/Producer – Ryan Ovadia
Director of Photography – Garrett Shannon
Editor – Ryan Ovadia
Assistant Editor – Rebecca Votta
Production Manager – Molly Fosco
Art Director – Rachel Ma
Narrator – Marissa Guggiana

Featured Butchershops:
4505 Meats
Avedano’s Holly Park Market
The Local Butchershop

Special thanks to Win Bates, JP Bolles, Melanie Eisemann, Chef Ryan Farr, Max Fink, Langdon Froker, Marissa Guggiana, Mario Lopez, Thomas McEntee, Aaron Rocchino, Monica Rocchino, Kent Schoberle, David Shiflett, Lauren Spicola, Patrick Vittek, Angela Wilson and Maurice Woods