Why was Backyard Butchery Created?
I want to preface this by saying BYB was created out of aggravation, necessity, and a little bit of spite. I opened BYB with an open heart, an open mind, and a whole hell of a lot of hope. There is nothing, and I mean NOTHING, more frustrating than spending every day carefully feeding and caring for your livestock to see it all go to crap at the processor. If you’re anything like me, you spent countless hours researching breeds, local breeders, and the healthiest, natural feeding options you could find. For instance, you might have even driven a distance to find this animal. You dredged through rain, sleet, and snow to ensure it was safe and comfortable… Every. Single. Day. So why would you not put the same care and consideration into processing? With that being said, what is Backyard Butchery?
What does Backyard Butchery do?
Our goal is to continue to care for your animal through this process. BYB was designed to provide the most ethical, safe, and clean processing available. No corner has been or will EVER be cut.
Above all, it is imperative to us to do everything in our power to ensure you get the BEST tasting meat out of your animal. We will do this with our on-site processing trailer, wet and dry aging (coming soon!) options. You might be asking “What does that have to do with the flavor of my meat?” Let me explain.
Animals get stressed. You removed it from its herd and the only home it’s likely ever known. Then you put it in a trailer and hauled it X miles to the butcher to THEN sit with a bunch of other, unknown stressed animals, likely without food or water for up to 24hrs until it’s forced into a shoot, one way or another.
Therefore, this stress results in depleted muscle glycogen, higher pH, darker, drier, and even sometimes spotted meat.
There is a simpler way. We come to you. Problem. Solved. 
Traditionally, your meat has been aged in walk-in coolers. This is great, and as a result, it provides that natural tissue break-down that you’re looking for (think reverse rigor mortis). But why stop there? Wet and dry aging adds NATURAL flavor to your meat. And hey, if you’re out there trying to make a living, this part is especially important. If you can get the MOST flavor out of your animal, would you then increase your business as a farmer/rancher? Would people rave about how AMAZING your ribeyes are? Would more consumers consider buying local?
Well, in conclusion, that’s my dream for you, and for BYB. Stay tuned for more.
