On-Farm Whole Animal Butcher Mace Chasm Farm
- Date Posted January 09, 2022
- Location Keeseville, NY
- Category Agriculture / Culinary
- Job type Full-Time
We do our own processing of the animals we raise, and direct market the meats & eggs to a local customer base.
This processing takes place in our on-farm Butcher Shop. We produce a full gamut of nice cuts and grinds, fresh sausages, smoked meats, pates, broths, cooking fats, and dry cured meats.
2022 will be our 9th year in production! We're looking forward to integrating tree crops here, continuing to improve farm infrastructure and up our game, and bringing more fields into the grazing rotation.
We also like to host fun events on the farm! Music, theater, skill shares, etc.
The farm is in an awesome area - near Lake Champlain in the eastern Adirondacks, in the AuSable Valley in Essex County. This is a very beautiful, rural area - half of the land in the park is "wild".
Farm owners are Asa and Courtney, and we both work full-time on the farm. Asa's previous background is in Farming, Geography, Trail-building, and Stone Masonry. Court's previous background is in Farming, Metal Work, and Butchery. Asa grew up here. Court is from central MA. Court runs the Butcher Shop at present and Asa works with the livestock out in the fields.
There is a shop team and a farm team here - sometimes people work here who like to work in both worlds, and we help each other out sometimes, when more hands are needed for a bit. We all enjoy a nice team lunch together midday.
In this shop we process whole animals that were raised right here on the farm!
We typically prepare 5 hogs and a steer each week for Summer markets - sometimes Lamb, and every other week also Poultry. In the Winter season, we dial weekly production down a little, and schedule in some time off. We make a variety of fresh sausages (really good ones, packed w/ fresh herbs from the garden), smoked meats, dry-cured meats, sandwich meats, pates, fresh cuts, ground meats, broths, cooking fats, and so on.
There are 3 of us in the shop each day, from Tuesday through Friday. Then one person on a Saturday wrap-up shift, and the beloved charcutier is on Mondays making paté. Tuesdays and Wednesdays are breaking days, and by Thursday we're transitioning over to finish work; packing, grinding, seasoning and stuffing sausage, etc. We wrap most of it up by the end of the day on Friday, as we head into the mountains for market on Saturday and Sunday. We sell most of what we produce within the week. There is a small Farm Store connected to our processing space, which we keep nicely stocked. It's a self-serve store, but we avail ourselves to helping folks find what they're looking for, as needed.
We're always happy to find people who have experience. That said, we're also willing to train!
In addition to basic knife skills we look for strong work ethic and zeal for constructive problem solving.
There is a great team here, and a nice rhythm in tackling our to-do list. We typically work a 9 hour day, which includes a 45 minute lunch break. We provide a tasty team lunch for farmers and butchers to enjoy together midday.
Happy to answer your questions about this job and workplace! Just email us. Compensation this position is : hourly, $15-20/hr Application instructions