Jamie Waldron was born in Windsor, Ontario, and raised in the small rural town of Harrow. He started his career in a small country butcher shop as a teenager. Since then, he's dedicated 18+ years to the art of butchery.
Jamie has worked at some of the top butcher shops in Canada, helped craft menus and meat programs for restaurant groups, consulted for butcher shops, and has worked with and for abattoirs in Ontario. In 2013, he wrote the Home Butchering Handbook (Penguin/Alpha). It covers all aspects of traditional meat cutting, from whole carcass to usable cuts.