about me

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 for restaurant groups, consulted for butcher shops, and has studied abattoirs in Ontario.  In 2013, he wrote the Home Butchering Handbook (Penguin/Alpha). It covers all aspects of meat cutting, from whole carcass to usable cuts.



Dundas butcher, Jamie Waldron, demonstrates how to butcher a traditional rack of lamb. This was shot at Cumbrae's in Dundas, Ontario by Mark Horsley and Marc Davis on a Nikon D300s.