David Budworth AKA “Dave the Butcher” started his career in 1989 at the venerable Ashbury Market in San Francisco. He found an absolute fascination with how the old butchers took a whole carcass down to retail cuts and seeing the words “Edible Feet” on a chicken box spawned a 30 year career.
Later he landed in the outback of Northern Australia where he worked picking fruit on a squash farm run by a bunch of bikers. The owners also raised and processed wild hogs that they sold to their neighbors. Fast forward through a handful of adventures traveling around the world and working under San Francisco Bay Area butcher masters.
He prides himself on being a bridge between the old masters he learned from and the new generation of passionate young butchers. When he isn’t teaching or traveling you can find him running the shop at Marina Meats in San Francisco. He is still using the knives his great grandfather brought from Germany as a young butcher in 1880 as well as teaching whole lamb butchery classes at San Francisco Cooking School. Dave is a veritable wealth of facts, recipes and butcher lore.
When he isn’t working you can find him digging through the local hole in the wall record store satisfying his addiction to all forms of music.