The Black Belt Butcher

The Black Belt Butcher "Sharing and teaching the art and craft of butchery" He began working behind the meat counter in his family’s neighborhood grocery store.

Robert Young’s career as a butcher began at the age of 9 after he and his family emigrated from Hong Kong to a small town in central California. Robert learned how to break down whole carcass, cut, grind, make sausage and ultimately learned to make use of each animal head to tail. Robert’s knife skills are impressive and his expertise in whole animal butchery is unsurpassed. His meat industry care

er has spanned over 50 years and includes significant experience in both the wholesale and retail areas of the business. He has as well been a respected chef, restaurateur and food entrepreneur in the resort area of Sun Valley, Idaho. As a true artisan he takes pride in his ability to extract the highest quality product from each animal and he teaches his craft to ensure that his butchery skills and food ethics will not be lost. He is a patient and skilled teacher with a master’s touch. Robert is currently an instructor at Clark College teaching meat cutting in the culinary program and is also the full-time butcher at the Whole Foods Market in Vancouver WA.

Address

Vancouver, WA
98662

Telephone

+13606089613

Website

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