I got my start as a butcher at a top national, all-natural retailer. It was on that very meat block where the art of butchery stole my heart. I became obsessed and fell so in love with the craft. I just let myself go and completely immersed myself in it. I learned as much as I could every day, and over the years, strived to raise the bar and create new ideas for cuts and recipes.

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Aside from butchering, I absolutely loved to cook! I was firing up my grill and smoker almost every night of the week. Basically, when I wasn’t at the butcher shop, I was experimenting with new cuts and creating fun, new recipes with wild game. I loved bringing home meat and pairing it with different rubs I’d find online and in stores. However, I came to a point where I had a hard time finding something without tons of artificial additives and sugars. That’s when I decided to start mixing my own blends together.  

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I began fiddling with different spices and ratios. Eventually, over the years, I came up with two different recipes that became my go-to blends for absolutely everything. They are now famously known as  Texas Dirt and Butcher’s Blend. 

 

My family and friends became curious about these rubs I was making, and so I’d give them little sample jars to try out at home. The response was insane! Pretty soon I was getting phone calls from people wanting to try the rubs out, and others looking for refills.

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I knew right then and there that I had something special. I realized that I was not alone in my quest for the perfect meat rub. It was at that moment, The Butcher’s Cut was born.