“You’d be amazed at what you can learn when you just ask the butcher.”

– PJ Jackson

In this episode, we interview PJ Jackson, co-owner of The Chop Shop Butchery. 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.

Here’s what you’ll learn:

  • PJ’s story of a massive career change (from medical sales to farming then butchery)
  • What PJ attributes to the relatively rapid success of their business (he and his partner’s 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

 

Show Notes

The Chop Shop Butchery
Website
Instagram
Facebook

Farms, Butcher Shops, and Restaurants Mentioned
Apple Brandy Beef
Hickory Nut Gap Farm
Warren Wilson College Farm
Joyce Farms
Fleisher’s Craft Butchery
Foster Sundry

PJ’s Favorite Things To Do in Asheville
Zillicoah Beer
Burial Beer Co.
Blue Ridge Parkway
(Don’t say the Omni) Grove Park Inn
The Biltmore Estate

Music by Commonwealth Choir

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