1 hr 36 min

009 - The Art of Butchery and How to Make Better Meat Eating Decisions with PJ Jackson Making It in Asheville

    • Places & Travel

In this episode, we interview PJ Jackson, co-owner of The Chop Shop Butchery in Asheville, North Carolina. PJ and his business partner, Matt Helms, formerly worked as the head butcher and manager at The Chop Shop Butchery, respectively. In 2017, after years of working together, they had the opportunity to buy the shop outright – and so they did.


In the years since they’ve made many changes ranging from repainting the bathroom to sourcing different (and perhaps better) pork and beef from local farmers.


In this interview, you’ll learn:



PJ’s story of a massive career change (from medical sales to farming then butchery)
What he attributes to the relatively rapid success of their business (he and his partners purchased it just under two years ago)
How to tell if a butcher shop (or butcher counter) is legit
Ways to get the best cut for your taste and preferences
How to make sense of some of the more confusing food industry language — especially when it refers to seemingly healthy food
PJ’s secret to a great smoked pork shoulder


For show notes, visit: MakingItInAsheville.com/009


To recommend an interviewee, visit: MakingItInAsheville.com/podcast


Music by Commonwealth Choir


If you enjoyed this episode, please [subscribe] (https://geo.itunes.apple.com/us/podcast/making-it-in-asheville/id1462061338?mt=2&app=itunes), like, review, and/or share! It means more to us than you might think.


Check out Making It in Asheville on other platforms!
https://www.instagram.com/makingitinasheville/
https://www.makingitinasheville.com/youtube/
https://makingitinasheville.com/subscribe/

In this episode, we interview PJ Jackson, co-owner of The Chop Shop Butchery in Asheville, North Carolina. PJ and his business partner, Matt Helms, formerly worked as the head butcher and manager at The Chop Shop Butchery, respectively. In 2017, after years of working together, they had the opportunity to buy the shop outright – and so they did.


In the years since they’ve made many changes ranging from repainting the bathroom to sourcing different (and perhaps better) pork and beef from local farmers.


In this interview, you’ll learn:



PJ’s story of a massive career change (from medical sales to farming then butchery)
What he attributes to the relatively rapid success of their business (he and his partners purchased it just under two years ago)
How to tell if a butcher shop (or butcher counter) is legit
Ways to get the best cut for your taste and preferences
How to make sense of some of the more confusing food industry language — especially when it refers to seemingly healthy food
PJ’s secret to a great smoked pork shoulder


For show notes, visit: MakingItInAsheville.com/009


To recommend an interviewee, visit: MakingItInAsheville.com/podcast


Music by Commonwealth Choir


If you enjoyed this episode, please [subscribe] (https://geo.itunes.apple.com/us/podcast/making-it-in-asheville/id1462061338?mt=2&app=itunes), like, review, and/or share! It means more to us than you might think.


Check out Making It in Asheville on other platforms!
https://www.instagram.com/makingitinasheville/
https://www.makingitinasheville.com/youtube/
https://makingitinasheville.com/subscribe/

1 hr 36 min

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