The Black Belt Butcher

The Black Belt Butcher "Sharing and teaching the art and craft of butchery" He began working behind the meat counter in his family’s neighborhood grocery store.

Robert Young’s career as a butcher began at the age of 9 after he and his family emigrated from Hong Kong to a small town in central California. Robert learned how to break down whole carcass, cut, grind, make sausage and ultimately learned to make use of each animal head to tail. Robert’s knife skills are impressive and his expertise in whole animal butchery is unsurpassed. His meat industry care

er has spanned over 50 years and includes significant experience in both the wholesale and retail areas of the business. He has as well been a respected chef, restaurateur and food entrepreneur in the resort area of Sun Valley, Idaho. As a true artisan he takes pride in his ability to extract the highest quality product from each animal and he teaches his craft to ensure that his butchery skills and food ethics will not be lost. He is a patient and skilled teacher with a master’s touch. Robert is currently an instructor at Clark College teaching meat cutting in the culinary program and is also the full-time butcher at the Whole Foods Market in Vancouver WA.

Would love to see this!
10/21/2016

Would love to see this!

Small, artisan shops have the potential to encourage more farmers to switch to pasture-based practices, and could help scale up the market for better meat.

Having a great time at the "Meet Your Butcher, Meet Your Meat" sessions at April Joy Farms. Fifteen pigs down, 3 to go ...
10/26/2015

Having a great time at the "Meet Your Butcher, Meet Your Meat" sessions at April Joy Farms. Fifteen pigs down, 3 to go before pig season is over for 2015!

Went in on a half of a hog with Jad Hamdan and had the greatest experience at the meet the butcher event. Thanks so much to The Black Belt Butcher for such a fun and informative event and April Joy Farms for raising such a beautiful animal. Does that pork look good or what?! With 53 years of experience Bob is truly a gifted man with a knife!

Gorgeous pork belly! April Joy Farms knows how to do it! Thanks for the picture and it was great meeting you Ron King ...
10/26/2015

Gorgeous pork belly! April Joy Farms knows how to do it! Thanks for the picture and it was great meeting you Ron King & Kim Salvey-King.

Ron King and I are getting to see our pork being butchered at the farm it was raised at. Really cool and it's going to be soooooooo yummy!

10/13/2015

Thank you Robert for a humbling lesson in technique, philosophy and passion. 99lbs of lovingly raised April Joy Farms pork expertly broken down with only 4lbs of waste by a master.

Meet your butcher, Meet your meat
03/30/2015

Meet your butcher, Meet your meat

Calling all pork lovers! I'm very happy to tell you that the collaboration between me and April Joy Farm has been hammered out and I'll be taking on the cutting duties when they harvest their pigs in the fall. What I am most excited about is an additional opportunity for you pork buyers to be there when your meat is being cut, wrapped and sausage made… [ 157 more words. ]

So WRONG!
03/24/2015

So WRONG!

In America, factory farms can shove thousands of animals into disease-ridden cages, and this is normal. But if you try to raise a free range pig, you are a criminal.

A farmer, a butcher and 3 chefs walk into the kitchen….. http://wp.me/p15g2s-6u
03/17/2015

A farmer, a butcher and 3 chefs walk into the kitchen….. http://wp.me/p15g2s-6u

I know, sounds like the start of a good joke right? No joke, last week farmer April Thatcher, Chef/Owner of Lapellah Restaurant, David Mork, Executive Chef Mike Campos, and Sous Chef Zach Burkett, showed up at my house with a 100 pound side of pig ready for a butchery strategy session. David’s plan is to purchase April Joy Farm’s… [ 126 more words. ]

03/17/2015

Recently my wife and I made a trip up to April Joy Farm. The 24 acre farm, located in Ridgefield, Washington, provides about 45 families with certified organic fruits and vegetables through their C...

10/20/2014

It's wild game processing season! I've got my cutting room organized and ready for your deer or elk. Would also love to teach you how to do it yourself. I've also got over 100 sausage recipes and the equipment to get it done for you.

Raising the Steaks at Best Butcher Competition 2013
10/12/2013

Raising the Steaks at Best Butcher Competition 2013

“Old School” Kicks Pork Butt! On Saturday, September 21st eleven of the best butchers in the county went knife to knife in the “Best Butcher Competition 2013” in Portland, Oregon. In the last few months over 3000 meat cutters have … Continue reading →

The spoils of the day!
09/22/2013

The spoils of the day!

Let the games begin!
09/09/2013

Let the games begin!

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