Bryan Mayer Email & Phone Number

Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines. Early in his career, he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant, and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has lectured and conducted workshops with the James Beard Foundation, Stone Barns Center for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US.He most recently was the Director of Product at Kunoa Cattle Company on the island of Oahu. Where he oversaw every aspect of meat production from ranch to finished product. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and the Rachel Ray Show, and wrote the "Ask Your Butcher" column for Food Republic.He is currently a member of Team USA, and will be competing in the World Butchers’ Challenge once it returns as well as the Executive Director of the Butcher’s Guild where he has implemented programs to address food insecurity through there SNAP initiatives designed to help shops and markets participate in SNAP, in addition to working on issues such as mental health well being within the meat industry, workers rights, and helping to create more equity and inclusion within the meat industry.

Listed skills include Social Media, Marketing, New Business Development, Strategic Planning, and 7 others.