Since opening the doors to our first butcher shop in Kingston, NY in 2004, with your support, we’ve succeeded in creating a positive change in the way people source, cut and cook better meat all over the world. 

 

OUR VISION

An alternative food system with the highest standards in quality, ethics and transparency.

 

OUR MISSION

We inspire farms and families to make thoughtful choices about meat.

 

 

OUR PHILOSOPHIES

 

GREAT MEAT IS RAISED RIGHT

We insist on strict standards of quality, ethics and transparency

 

GREAT FOOD IS ABOUT CONNECTION

We build relationships between farmers, butchers and families to create memorable food experiences

 

GREAT MEALS ARE COOKED AT HOME

We provide butchery and culinary expertise to our customers through education and thoughtful service

 


 

Connect with the people who know the farmers who raise the animals that you’re about to eat.

#KnowThyFarmer | #LoveThyButcher

Our Team

Team Anchor

Lupin Mindlin

Head Butcher, UES

Jason Yang

Lead Butcher, Red Hook

Bryan Bissonette

Shop Manager, UES

Rich Sastre

Shop Manager, Westport

Greg Bardwell

Shop Manager, Greenwich

Sarah Scheub

Shop Manager, Brooklyn

Samantha Garwin

Butcher and CEO

Sophie Grant

Meat Enthusiast and Director of Marketing

Trevor Bundy

COO

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Lupin Mindlin

Head Butcher, UES

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Jason Yang

Lead Butcher, Red Hook

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Bryan Bissonette

Shop Manager, UES

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Rich Sastre

Shop Manager, Westport

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Greg Bardwell

Shop Manager, Greenwich

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Sarah Scheub

Shop Manager, Brooklyn

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Samantha Garwin

Butcher and CEO

Sam brings more than 10 years of leadership experience to her role as CEO. In 2012, she completed an apprenticeship at Fleishers Westport and continued on to become the shop’s General Manager, driving the growth of Connecticut’s first sustainable, whole-animal butcher shop and restaurant. Earlier in her career, Sam served as Production Manager of Maya Mountain Cacao, a direct-trade cocoa bean sourcing operation in Belize, where she directed the processing of organic cacao beans through a 400% increase in volume and staff. Before joining the ethical food movement, Sam conceptualized, designed and deployed e-commerce and business analytics software solutions for Oracle. She holds her BA in information science and biology from Cornell University. If not for work-related meat consumption, Sam would be a vegetarian.

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Sophie Grant

Meat Enthusiast and Director of Marketing

Raised just blocks from our shop in Park Slope, Brooklyn, Sophie’s love of food began early with trips to specialty food shops, farmer’s markets and food festivals around New York City with her family. Seeking greater purpose and meaning from her career, Sophie was inspired to join the Fleishers team in 2013 to help grow a responsible and ethical food system. Sophie started her career in food as General Manager at Sava’s Restaurant in Ann Arbor while getting her BA in Social Anthropology from the University of Michigan in ’09. In the fall of 2010 she climbed on board the Wafels & Dinges food trucks, baking fresh Belgian waffles before going on to become VP of Sales and Internal Affairs. To date Sophie’s learned how to break down a whole hog, expertly smoke beef brisket, and perfectly cook any steak.

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Trevor Bundy

COO

After serving as a butcher and protein manager, Trevor, himself a graduate of the Fleishers Butchery Training program, now directs the company’s school, widely considered to be among the best in the nation for revitalizing the art and craft of whole animal butchery. Horrified by factory farms, Trevor spent many years as a vegetarian before welcoming sustainable and humanely raised meat back into his life. He lives in the New York metro area with his wife and two sons, with whom he eats bacon almost daily (pasture-raised, of course). He holds his BA in English Language/Literature from the University of Kansas.