“Americans eat way too much meat," Ryan Fibiger says, and then grins, "I guess that sounds funny coming from a butcher."
No kidding. But then Fibiger is a butcher truly on the “cutting edge” -- one of the very few whole animal cutters in America, sourcing his organic meat from local sustainable farms and utilizing every part of the animal, from nose to tail.
Once a Wall Street investment banker, he’s turned from issuing stock to butchering them. For the past two years Fibiger trained with the “moo-rus”” at Fleisher's Meats, a whole animal butcher shop in Kingston, NY. With his knives honed as keen as his business skills, Ryan decided to open Saugatuck Craft Butchery and join in Westport’s red hot culinary renaissance.