Company description
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, and two during the deep winter months. The farm chores and livestock care are managed by 2 people during the Summer months, and usually 1 person in the Winter.
2018 will be our 6th year in production, so we’re still shaping infrastructure & systems on the farm, but there is a solid foundation in place.
Farm owners are Asa Thomas-Train (age 35) and Courtney Grimes-Sutton (age 34), 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.
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 put up this internship post so that we don't miss out on excellent people who don't have much experience in this field but will be great to work with. Some basic knife and culinary skills are a big plus, but the most important things are in your approach.
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, and your learning will accelerate as your grasp on what you are looking at takes shape. We will train you as you become ready for new things, and we have many resources on meat cutting around at your disposal. 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.
Timing: May through December is the minimum stay - that's our busy season. When things wind down during deep winter, we will shift our focus to dry curing pork, and that's an excellent season as well!
Interested? Email us with your questions and pls tell us a bit about yourself and your goals.
Thank you!
Compensation
this position is: stipend / non-monetary compensation
Work visa
This employer is willing to sponsor a work visa for international applicants
Application instructions
This job expired on March 09, 2017
Deadline
no deadline