I am a native of Switzerland where I learned the trade of butcher for three years. After the obligatory one year as a journeyman I completed my training for one year as a Master Butcher at the Swiss Master Butcher School. After that followed a half-year course as Livestock Assessor.

I am a second generation butcher and for half of my training time my father was my teacher. Besides me I have a twin brother who also is a butcher. In our family quality was written in capital letters; one could say that my father was passionate about quality. His motto was quite simple; "Never give to anybody what you would not be absolutely happy to eat yourself." Naturally, I continue this family tradition of quality and adhere to the same principle. As a butcher I feel privileged to be able to work in a profession that provides the people with healthy and nutritious food.

I currently live with my wife Heidi in the Lower Mainland of British Columbia, Canada.
I made this website to inform others about my profession and to provide information about meat and meat consumption. The meat industry and livestock farming these days are constantly under attack - either from extreme political ideologies such as the animal rights/vegetarian/vegan movement or from problems within the industry that receive excessive negative hyped up media coverage that usually does not address the solutions and positive steps that are undertaken by the industry and government.

Meat has been a healthy and nutritious source of food for mankind since the beginning of time. In fact, the very first humans existed entirely on a diet of meat. Only later when humans began to settle did they begin to collect grasses, seeds and herbs and still later began to plant them. The hunters and gatherers became farmers. But meat always remained a main staple supplement in our diet.

Throughout the medieval times when Europe was torn with wars and famine the various rulers always maintained that the people needed three staple foods to survive and stay healthy. These were bread, meat and water. The Roman soldiers were partially paid in money and the rest in meat rations. Such traditions were known throughout history in many cultures and are proof of how important meat is as a nutritious food source. Today is no different. Meat remains a healthy and vital important ingredient in our daily diet. Researchers have found that eating meat is important, especially for infants and children. Meat provides important proteins and nutrients that no other food can provide us with.

This website shall attempt to give you information about all aspects of the butcher trade and meat. In the section "Livestock" you can see what animals are the most preferred for meat processing. In the "Meat Cuts" Section you find all the official meat cuts common in Canada and from what part of the carcass they come. "Nutrition" is the most comprehensive table on the Internet today giving information on everything that is in the meat; all the vitamins, proteins, minerals, acids and fat and much more. How can you be sure to get quality meat and how is the quality controlled? In "Meat Grading" you will find all the answers and see how meat is under very strict quality control, beginning with the live animals and going all the way to the consumer’s home. As a butcher I get asked many questions from people - from how to cut, store and cook meat to hygiene and Mad Cow Disease (BSE). You will find all the answers under "Meat Tips". And finally, if you ever thought of getting into a profession that is very diversified and challenging but also rewarding then you will find all the information about the butcher trade in the section "Butcher". Ever wonder how to make your own sausages? Wonder no more, click on "Sausages" and find out.
On the left side of every page you will find links to other websites that will give you more information about livestock, the meat industry and government regulations on meat and food. Click on the "Resources" link and you will find many links which will take you to even more information and interests which involve meat. If you are a hunter or livestock owner living in the Lower Mainland of British Columbia click on the link "Meat Processing" you will be glad you did. I also offer Seminars on a wide variety of meat related topics, click on "Seminars" and read more about it.
 
Please keep coming back to these pages as I will update the information and expand the website constantly. My hope is that eventually this website will become a source of information for the meat eating public, the meat industry, and the livestock owners.

I hope you enjoy browsing through my website and find the information you have been looking for.
I welcome all your comments, questions, suggestions or inquiries.

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I can be contacted with comments,  questions or inquiries you may have at:
masterbutcher@shaw.ca