This job expired on February 12, 2019
Butcher Shop Internship, On-Farm Mace Chasm Farm
- Date Posted December 14, 2018
- Location Keeseville, NY
- Category Culinary / Production
- Job type Internship/Apprentice
Company description
If you have not worked full time as a butcher before, this is an opportunity to jump in. This is not a school or a course - you will be working throughout the day, week, and season as part of a team, and your learning will accelerate as your grasp on what you are looking at takes shape. Your training will start with cutting Pork and making Sausage, and move on to Lamb and Beef as you become ready to take on new things. There is a lot to get done every week, so this is not a low-pressure environment for learning like a course where you pay to participate, but you will learn a lot!
You will learn about:
Timing:
May through November or December is the minimum stay - that's our busy season. However, an earlier start is welcome (anytime January through April), and provides a nice opportunity for learning first chops during this lower production time of year.
Housing is included. Compensation this position is : stipend / non-monetary compensation
Application instructions
Mace Chasm Farm is a diversified Livestock Farm. We rotationally graze Katahdin sheep, Devon cattle, Chickens, Turkeys, and Pigs in the eastern Adirondacks, by Lake Champlain.
We do our own added-value processing, and direct market the meats & eggs that we raise to a local customer base.
Meat cutting takes place in our on-farm Butcher Shop, which specializes in a variety of fresh cuts, fresh sausages, smoked meats, and dry cured meats. Our butcher shop is run by a crew of three here during the busy season. The farm chores and livestock care are managed by 2 people.
2019 will be our 7th year in production (time flies!), so we’re still building infrastructure & systems on the farm, but there is a solid foundation in place.
Farm owners are Asa Thomas-Train (age 36) and Courtney Grimes-Sutton (age 35), and we both work full-time on the farm alongside the rest of the crew. Asa's background is in Geography, Trail-building, and Stone Masonry. Court's background is in Farming, Metal Work, and Butchery. Asa grew up here and knows the mountains well. Court grew up in MA and moved up here from the Hudson Valley in 2009. We love it here.
Court runs the Butcher Shop and Asa manages the livestock out in the fields.
Our farm is part of an awesome community in the eastern Adirondacks, where small ag is becoming an important part of the economy. This region is very rural, mountainous, and beautiful.
Internship description
We'll train the right person! We do our own added-value processing, and direct market the meats & eggs that we raise to a local customer base.
Meat cutting takes place in our on-farm Butcher Shop, which specializes in a variety of fresh cuts, fresh sausages, smoked meats, and dry cured meats. Our butcher shop is run by a crew of three here during the busy season. The farm chores and livestock care are managed by 2 people.
2019 will be our 7th year in production (time flies!), so we’re still building infrastructure & systems on the farm, but there is a solid foundation in place.
Farm owners are Asa Thomas-Train (age 36) and Courtney Grimes-Sutton (age 35), and we both work full-time on the farm alongside the rest of the crew. Asa's background is in Geography, Trail-building, and Stone Masonry. Court's background is in Farming, Metal Work, and Butchery. Asa grew up here and knows the mountains well. Court grew up in MA and moved up here from the Hudson Valley in 2009. We love it here.
Court runs the Butcher Shop and Asa manages the livestock out in the fields.
Our farm is part of an awesome community in the eastern Adirondacks, where small ag is becoming an important part of the economy. This region is very rural, mountainous, and beautiful.
If you have not worked full time as a butcher before, this is an opportunity to jump in. This is not a school or a course - you will be working throughout the day, week, and season as part of a team, and your learning will accelerate as your grasp on what you are looking at takes shape. Your training will start with cutting Pork and making Sausage, and move on to Lamb and Beef as you become ready to take on new things. There is a lot to get done every week, so this is not a low-pressure environment for learning like a course where you pay to participate, but you will learn a lot!
You will learn about:
- Breaking down whole carcasses from the rail into cuts.
- Preparation of the various cuts that we market.
- Making sausages and salami.
- Customer Service in a Butcher Shop, which usually involves helping people find the right ingredients for whatever dish or style of dish they have in mind. You will learn about the culinary uses of all the different cuts.
- Quality Control, Food Safety, Regulations.
- Raising Livestock.
- Poultry Processing. We do this right on the farm, and it's a team event.
- Planning Production, Maintaining Inventory, Product Development
- The financial aspect of our operations as well, if you are interested - our books are open to you!
Timing:
May through November or December is the minimum stay - that's our busy season. However, an earlier start is welcome (anytime January through April), and provides a nice opportunity for learning first chops during this lower production time of year.
Housing is included. Compensation this position is : stipend / non-monetary compensation
Application instructions
This job expired on February 12, 2019
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