Stroud Times sat down with butcher Jack Davis of Country Quality Meat, Nailsworth, to talk sourcing, tradition, and the secrets behind a great cut.
1. How did you get into butchery?
Someone suggested I consider being a butcher, so I asked around locally and Country Quality Meat had a vacancy.
2. Did you train formally?
I learned the trade hands-on, as I wasn’t confident enough to do an apprenticeship at the time.
3. What early lesson stands out?
Not to over-trim things or throw good meat into the bone bin.
4. Did you have support when learning?
Yes, the whole team mentored me and showed me a wide range of skills.
5. Favourite cut to prepare?
Venison loin. It gives me a lot of satisfaction to see the finished product.
6. Most underrated cut?
Ox cheeks and pig cheeks. Slow-cooked, they have a really unique flavour and texture.
7. Do customers know what they want?
Most do, but if they tell us what they’re cooking, we can recommend the best cut for the dish.
8. Hardest skill to master?
Boning out poultry, as we don’t do it all year round.
9. Supermarkets vs traditional butchers?
The difference is huge. We can break down full carcasses and serve the public directly. Many supermarkets don’t even have butcher counters anymore. Paul still talks about how good Key Markets used to be.
10. Where do you source your meat?
Mostly locally, including from P J King in Gloucester.
11. What about animal welfare?
It’s very important. I’ve personally visited some of the farms we use. Animals also don’t have far to travel from local farms to the abattoir.
12. Organic and grass-fed demand?
Customers do ask. Much of what we sell is local and grass-fed, but we don’t mix organic and non-organic because it can be open to misuse. We prefer to stick with what we know.
13. Thoughts on plant-based alternatives?
They’re fine as part of a balanced diet, but I don’t see them as a replacement. Paul has always gone on about meat-free Mondays, so he might have a different view.
14. Biggest challenge for young butchers?
The hours and the level of commitment required. Once qualified, there’s strong job security and demand.
15. Role of social media?
It’s bringing in new customers. I leave that side to the other Jack.
16. Career plans?
I’m now a partner in the business. This is my long-term career. I’ve had other offers, but I can’t imagine doing anything else.
18. Most common question?
“How would you cook this?”
19. Most unusual request?
Just last week: “I love your meatballs — do you do vegetarian ones?”
20. Favourite meal?
I enjoy all food. It depends on the season — stews in winter, barbecues in summer.
21. If not a butcher?
Probably a gamekeeper or shepherd.
22. Biggest misconception about the job?
People underestimate the time and effort involved. We prepare meat fresh and make burgers and sausages ourselves, which means long hours and a lot of work behind the scenes.
23. Advice to someone starting out?
Stick with it if you enjoy it. There are plenty of opportunities once you’re trained, and good butchers are always in demand.
