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Whole Foods Market® cultivates rare talent

Launches Meat Apprenticeship Program to offer in-store training that combines old-world craftsmanship with new-world values

AUSTIN, Texas (Sept. 18, 2013) – To teach the art of butchery and continue to honor an age-old profession, Whole Foods Market is launching an in-store Meat Apprenticeship Program for its team members. The intensive 18-month training program is designed to transform aspiring butchers into skilled meat cutters with a deep understanding of the company’s high standards for quality, animal welfare, food safety, sanitation and commitment to retail excellence.

"For decades, neighborhood butchers were linchpins in American communities – shoppers’ trusted guides to selecting the best meat for their families and their budgets,” said Theo Weening, global meat coordinator for Whole Foods Market. “With today’s meat processing facilities, butchers are being taken out of the equation and people are more disconnected than ever with food. Our shoppers want to know where their meat comes from, how the animal was raised and how to prepare it. No one is better equipped to meet those needs than a classically-trained butcher.”

Cultivating Rare Talent

The 18-month program is both hands-on and academic. Apprentices will learn how to prepare all cuts of meat from all species, master the art of merchandising and receive culinary training on meat preparation and cooking techniques that they can pass along to shoppers.

Team members will have ample practice time to fully develop their skills and will be tested via cutting exams, meat sanitation audits, customer service exercises and more. By the end of the program, apprentices will be able to break down meat without sacrificing its integrity and be ready to assist shoppers with any request.

“Many of our top team members are third or fourth generation butchers who grew up in the trade and have spent a lifetime mastering their craft,” said Weening. “We’re fortunate that these experts are eager to pass their knowledge on to a new generation who will keep this old-world craft alive and offer second-to-none customer service at our meat counters.”

Celebrating our Butchers at their Best

On Saturday, Sept. 21, eleven of the most skilled butchers in the nation will go head-to-head at the “Best Butcher Competition and Fishmonger Face-Off”– a live battle of sharp minds and sharp knives – for the glory of being crowned best in their craft. The event celebrates Whole Foods Market’s top butchers and spotlights the tradition and craft of butchery — a pursuit that takes incredible skill and years to master. More information about the event is available at:  media.wholefoodsmarket.com/press/best-butcher-fishmonger-face-off.

Whole Foods Market’s quality standards for meat include no antibiotics – ever, no added hormones and no animal byproducts in feed. Plus, all of the beef, pork, chicken and turkey sold in Whole Foods Market’s meat department, comes from farms and ranches that are certified to the 5-Step™ Animal Welfare Rating system.

*Federal regulations prohibit the use of hormones in raising pork, poultry, goat, veal and bison. 

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Theo Weening

Global Meat Buyer

Theo’s passion for quality meats; intricate knowledge of raising practices, cuts and preparation techniques; and his dedication to the art of a centuries-old craft has made him a highly-sought national expert.

Butchers at work (Plymouth, PA) Prepared meats ready for the taking WFM Meat Apprenticeship logo Best Butcher