I’ve been working with meat since I was fourteen.
I started in my godfather’s meat market for 24 cents an hour, stuffing sausage.
I loved it.

Since then, I’ve done just about everything meat related… running meat departments in tiny country stores and huge supermarkets, learning how to prepare and present meat, developing recipes, becoming a master sausage maker, inventing new marinades and ultimately, becoming a gourmet butcher.

I’ve worked everywhere.  In Los Angeles I did all the meat props for CBS Studios and displays for national TV commercials.  My customers included Billy Crystal, Raymond Burr, Glenn Ford… all the big actors of the time.  They wanted quality.

People buy meat with their eyes, but they need to be more cautious.  Where did that meat come from?  You think it’s healthy because the label says “natural”, but the fact is that the government has lowered standards on product terminologies so that corporate America can cash in.  I believe in knowing your food’s provenance… keeping it local, knowing who raised that animal and making sure it was treated well.  You can always taste the difference.

I have customers who follow me from store to store, because they trust me.You have to believe in your product and never settle for second-best.

I love what I do, and I love teaching others about good meat.  That’s what this blog is all about.  I want to share my passion with all those other meat lovers out there.

Oh, and if you’re looking for a boogie-woogie accordion player, I’m your man!

The Gourmet Butcher himself!

11 Responses to “About”

  1. Skjerstad January 18, 2011 at 5:29 am #

    Cole, that’s really nice. At last i have somewhere to come to where i can get expert advice about meat. You made Cole’s cuts a nice, friendly place to be. Like the local Butcher’s shop used to be. Tusen Takk fra Norge.

    • mosaica January 19, 2011 at 8:28 am #

      Cole is indeed a wonderfully friendly butcher and excellent teacher too. It’s great to see en norske fyr here at Cole’s Cuts!

      ../Mosaica (en dansk slagter lærling i Vermont)

  2. steve February 1, 2011 at 3:07 pm #

    Greetings from a new foodie blogger

    Hi there Cole!

    My name is Steve Walters and I recently started blogging at http://www.eatingbangkok.com, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

    I am now in the process of meeting as many food bloggers as I can and I found your site http://colescuts.com recently and was pretty impressed. I’ve added your site to my Foodie Blogs list here: http://www.eatingbangkok.com/foodie-blogs/ and would also like to add you to my blogroll.

    If you could add my site to your blogroll and write back to let me know it has been added (foodie [at] eatingbangkok.com) I will add you to mine as well and the exchange would be greatly appreciated!

    As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn’t well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.

    Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I’ve subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.

    Warm regards,

    P.S. If you are on Twitter I would love to have you as a follower and I follow back:

    • Cole Ward February 2, 2011 at 10:05 am #

      TA DA – HERE Y’ARE! Never been to Bangkok – probably will never get there, so tell me what they do with meat.

      • steve February 2, 2011 at 11:52 am #

        Thanks!Well yesterday’s post was about their traditional waterfall beef which you can find pretty much all over the country. They tend to focus more on pork, chicken and duck though. And they waste NOTHING. Quite upsetting for my wife living here in the U.S. as several dishes call for cow’s blood which we haven’t been able to find in our neck of the U.S.

        Once I get there I’ll get you some photo’s from the markets and I guarantee you they are NOTHING like the markets here! Oh and my mother in law raises pigs so maybe I can get a trip to the butcher she uses to slaughter them.

        If you ever do get to Bangkok give me a holler and we can go out and do a foodies tour :>)

  3. Lisa Goodrich March 7, 2011 at 7:04 pm #

    Hi Cole! My friend Dawn posted that you would be at Williams Sonoma this coming Sunday. I sure have missed seeing you at Sweet Clover. We are still finishing the half cow you butchered for us in Sept. 09. Every last bit has been wonderful. I’m not a blogger – yet, if ever, but I’d love to know whether or not and if so where you are butchering these days. Hope you’re having many opportunities to play music as well.



  4. Jeb Wallace-Brodeur March 18, 2011 at 5:57 pm #

    Hi Cole,
    Do you live in Bakersfield now? I think that’s what you told me when we met last week. Let me know ASAP, thanks!
    Jeb Wallace-Brodeur
    Chief photographer
    The Times Argus

  5. David January 4, 2014 at 8:02 pm #

    I see that you will have a new book out soon. Per your description it says “The book comes with a DVD that guides you through butchering a side of beef, a side of pork and a whole lamb”. Is it a DVD or a CD? What is the difference between this and your 2 disk butcher DVD? I am torn on which to buy.

    • Cole Ward January 4, 2014 at 8:44 pm #

      Hi David. Good question; I guess that (to be accurate) the book comes with a photo CD. There are about 800 photos (with explanation) describing and showing how to cut up – step by step – a side of beef, side of pork, whole lamb and whole chicken. The difference between this and the DVD is that the DVD shows the process in motion. I think that – considering the extraordinary amount of info in the book, plus its CD course, you’d prefer the book.


  1. Cole Cuts talks Butcher’s Guild : The Butcher's Guild - July 11, 2011

    […] Cole Ward, one of our esteemed members, shares some BG info on his blog, Cole’s Cuts…The Butcher Speaks! Check out his impressions and thoughts. […]

  2. 11/08 Butchering Workshop with Cole Ward | Rural Vermont - October 8, 2013

    […] Cole Ward mixes hands-on butchering with teaching; his encyclopedic knowledge of the meat sector makes him a sought-after lecturer and seminar leader at culinary academies,colleges, and agricultural and sustainable-living conferences.  He is convinced that the more people know about where their meat comes from, the more control they will have over their own and their family’s health.  His full butchery course was recently released on the two DVD set The Gourmet Butcher and he has a book forthcoming from Chelsea Green, “The Gourmet Butcher’s Guide to Meat”, available in January. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: