After studying biology at Purdue University I headed to northern Minnesota working as a canoe outfitter. I then moved to northern Indiana working at the family butcher shop where I learned whole carcass breaking of beef, hog and deer as well as sausage making and smokehouse operations. I then spent some time in Arizona processing wild game including antelope and elk. Iam currently lead Butcher at Urban farmer steakhouse in downtown Cleveland, where my passion is continuing the art a whole carcass breakdown on local grassfed beef, bison, waygu and heritage breed hogs. We have a progressive charcuterie program and our aim is sustainability, utilizing the whole animal ,down to the tallow for the candles in the restaurant and bones for stock.
Where to Find Travis: