Online & In Person Old School, Whole Animal Butchery Classes & Custom Exempt & Wild Game Processing to promote your family's food independence
<meta name="google-site-verification" content="Enmz3XswqdiRYBwgYsJtwuCDuQn_0JxT61kzb8SS2T4" />
Our Farms to your Family:
A philosophy put into practice to connect American families with our food, as it should be.
Where we come from everyone would hunt and fish. Living that type of lifestyle recreationally provided us with different sources of food that we learned how to process, package, and cook ourselves. After delving into a few different modern careers after college, the ever present desire to cook and prepare high quality food drove our founder, Ryan Schweers all the way into the world of butchery.
Eventually he wound up in Las Vegas, Nevada cooking at a high end cafe and then a gentleman from London opened up a craft butcher shop that happened to do some whole animal breakdowns for customers. Ryan became the butcher to go to when individuals, friends, and families needed to fill their freezers.
The live cattle market, a commodity priced through the U.S. commodity markets, hit an all time high during the inflationary period of 2023. Ribeyes, filet mignon, strips, and any other names of steaks we could think of were sky high; especially for a retail butcher shop that is required to adhere to the vertically integrated rules and systems setup by the USDA. Processors, wholesalers, and distribution companies reaped these benefits. On the other hand, ranchers are facing ever tightening margins and dwindling supply while the customer base had to deal with sky high pricing.
We must rectify this problem and give people the connection to their food once again. OG Butchery, Classes & Wild Game, will reconnect you with your food and give you that independence feeling once again.
Our Story:
"We aim to reconnect with our past through food and family. We will recreate our future through education and supporting truly sustainable agriculture."
- Ryan S.
One would think, in a place of abundance, local markets would have beef, pork, lamb, chicken, and produce from that particular locale. More often than not the opposite is the case. It is sad that much of our center of the plate protein in our local store is so far away on a map.
As a kid growing up in South and Central Texas my family had cattle, my dad grew up raising steers for the local high school chapter of FFA, and I did as well. Which is in large part why I was perplexed when we sent those cattle that we watched grow up to a "market" that was far away and disconnected. While there are still self reliant folks out who can and do humanely slaughter, dress, and butcher their own animals to sustain their families. But like many of us nowadays, we did not until we learned the craft. That is why OG Butchery offers classes as well as our wild game processing services. We love to share the old world art of butchery with anyone willing to learn!
