Saugatuck Craft Butchery Opening in Westport
Ryan Fibiger, a recent graduate of Fleisher’s Grass Fed and Organic Meats’ whole animal butchery program, is bringing his skills to Westport...Saugatuck to be exact. Coming this September, Saugatuck Craft Butchery featuring pasture raised & organic meats will be open for business. Analiese Paik of the Fairfield Green Food Guide recently spoke with Ryan about the shop as well as his meat CSA which will launch before his retail doors officially open.
Here is the concept in Ryan's own words...
"Our mission is to bring back the neighborhood butcher with an emphasis on whole animal butchery, education, and the creation of community. We will provide locally raised meats, prepared foods, restaurant wholesale, catering, instructional programs, and an exceptional shopping experience to customers in Fairfield County."
"To execute our mission, we will:
- Follow a nose-to-tail philosophy and use every part of the animal (one of the few butcher shops in the country to do so)
- Champion the freshness, flavor and healthful benefits of pasture-raised meat
- Support the growth and viability of small local farmers
- Promote sustainable eating and delicious preparation
- Resurrect the role of the neighborhood butcher as a craftsman and educator"
Saugatuck Craft Butchery 575 B Riverside Avenue. Westport
Specialty Market
Reader Comments (4)
This is the best food news I've heard in a long time! I've hoped for a local meat CSA, or at least pasture-raised options. Thanks for bringing us the good news.
Sounds like a great addition. Hope it will be as good as Ridgefield Prime!
Bravo!!!! I'm so happy to have a real butcher in the area. Welcome to the neighborhood.
So now that this place is open awhile, what does eveyone think?
I like the thing basically although I wasn't thrilled with the ground beef. Maybe it's me but I'm used to corn fed beef anyway, so anything grass fed is a little different.
Prices are north of Whole Foods. As in nosebleed territory. Super nice guys, but I gotta say...One day I saw some guys carrying a dead lamb in the fron door over their shoulders with it's feet straight up in the air....If that doesn't bring you back to a reality the meat industry has been trying to obscure for a long time, I don't know what does.
It's also odd that a high finance guy would be interested in engaging in possibly the most brutal and bloody of Blue Collar occupations....My uncle used to be a butcher, but he also shot about 50 Japanese and straightened out problems at his children's school with a Louisville Slugger....Go figure:)