United States butchery 'teams up' for global competition
Team USA is official: Tia Harrison (Team Manager) Danny Johnson (Team Captain), Paul Carras, Bryan Butler, Craig Deihl, Travis Stockstill, Bryan Mayer, Kevin McCann and Cindy Garcia.
Americans are excited about better meat, passionate about better sources, and finally paying attention to the skilled hands that provide it. As a nation we have decided we want to support healthier food systems and discover ourselves again at the center of the plate. So it comes as no surprise that after over a decade of focused, passionate growth within the Whole Animal Butchery Industry, American butchers are ready to show up and demonstrate on a global scale, what they’re truly made of.
After hosting tryouts on July 30 at Team USA headquarters - Taylor’s Market in Sacramento -“Butchers of America” tallied the scores and voted on who would be a part of the 2020 team. Meet the 2020 members:
Travis Stockstill is an experienced Production Manager with a demonstrated history of working in the Food Production industry. Skilled in Food & Beverage, Operations Management, Team Building, Quality Assurance, and Purchasing. Strong consulting professional with a HACCP certification from the University of New Hampshire. Travis also shares a unique perspective with his followers as the creator of the wildly popular, artistic photographic IG journal, @AmericanButcher, as well as host of The Meat Block Podcast. Travis is passionate about his work and sharing the stories of other butchers and meat industry leaders.
Kevin McCann is owner and butcher of McCann’s Local Meats, located in Rochester, NY. Kevin is a methodical, detailed butcher who produces a truly exceptional and beautiful product. His butcher shop exclusively sells whole animals and he has built a dedicated community following from his loyal customers as his business continues to grow year after year. For so many of us in the industry, helping customers eat in a different way by using what we produce from whole animals (vs. boxed meat), is a huge part of the challenge and the triumph. We here at The Butchers Guild LOVE how he explains this:
Bryan Mayer is a butcher, educator, writer and consultant with well over a decade of butchery and teaching experience, Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kills floors, behind butcher counters, and on kitchen prep lines, he has been able to gain an insight into the industry unavailable to most. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and wrote the "Ask Your Butcher" column for Food Republic. He lectures and conducts workshops all over the country.
Cindy Garcia is the first female butcher to join the American Butchery team as a competitor in World Champion Young Butcher Competition. At only 27 years old, Cindy has a quality of confidence, skill and speed that will amaze (and baffle) you as you watch her work. She is passionate about sourcing and promoting local ranchers. Garcia works at the Davis Food Co-op and with the UC Davis Animal Science Meat Program. She is honored and incredibly excited to represent for all the female butchers in America as a member of this team.
“Butchers of America” Team USA will be scheming, practicing, and preparing soon for the upcoming World Butchers’ Challenge, located in Sacramento September 2020. We can’t wait to see you there.
- Butchers of America, Team USA