Founded in 2004, Fleisher's Meat is inspired by the traditional and old-fashioned butcher shop. They offer quality meat free of hormones and antibiotics. All their products are sourced locally so that they can reduce their carbon footprint and support the local agricultural economy. All the animals are primarily raised on a pesticide-free, grass-based diet, and never receive antibiotics or hormones. And it is exactly what makes their products as soft as flavourful. During the years, Fleisher’s has become a nationally acclaimed butcher shop, still holding to its original aspiration.
The 12 weeks of training that our maître-boucher, Charles Bizeul, spent with them in Brooklyn NY were very rewarding. "During chapters, I developed my knowledge in nose to tail cuts, in dry ageing as well as in charcuterie. It was a team of professionals trying hard to teach as much as they can every day.
Over the weeks, they taught me all the techniques for a complete cut of the animal. I also learned how to transform the protein for retail selling or for the restaurants. The majority of the training took place in their production warehouse located at sea front in the Red Hook district, Brooklyn. A second part of the apprenticeship took place in one of their shops situated a little bit further west, Park Slope. I had the opportunity to work there 5 days weeks, more than 10 hours a day. It is where I have been able to take a look at how a real butcher shop must be managed and structured."
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