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Butcher Training Students
The goal of all of our butcher programs are to pass on our unique knowledge and teach our students how to have successful career when they walk out our door. Here are some of the butchers we've trained who have gone on to do us proud!
Tom Mylan
The Meat Hook in Brooklyn, NY
The current owner of The Meat Hook and the former main butcher for Marlow and Daughters in Williamsburg, Brooklyn.
Bryan Mayer
Fleisher's own head butcher in Kingston, NY
Bryan is the former butcher at The Greene Grape Provisions shop.
Lindy & Grundy
Lindy & Grundy Meats in Los Angeles, CA
Owners of Lindy and Grundy Meats and former students in Fleisher's butcher training program.
Julie Powell
Author Julie & Julia and Cleaving
Author of the award-winning, bestselling book Julie and Julia: My Year of Cooking Dangerously and Cleaving: A Story of Marriage, Meat, and Obsession.
More success stories coming soon!
You never know who you are going to see and get a chance to drag a knife next to when you're at Fleisher's. Here are some of our friends we love to see.
Tom Schneller
Author, professor and head of Culinary Institute of America meat room
Tom teaches Meat Identification and Fabrication class at The Culinary Institute of America, Hyde Park Campus and as one of three butchers at the college he regularly passes the art and craft of meat cutting to future chefs.
From our lectures, butcher demonstrations or our famous one-on-one butcher training classes, you can have an experience that is designed to give you the ability to learn from our years of sustainable butchery experience.
Click here to learn all about our classes
Fleisher's carries ONLY pastured meats raised on small, local, sustainable farms. The animals have never been given antibiotics or hormones and have a strictly vegetarian diet.
Read about what makes our meat different
Read about how Joshua Applestone went from a Vegan to carry on his family tradition as a master butcher.
Read about our Heritage and Legacy
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