How a Vermont Butcher is Reviving the Craft of Whole-Animal Butchery

What does it take to build a whole-animal butcher shop that supports local farmers, reduces waste, and reconnects people with their food? Meet Joshua Turka, the butcher behind 5th Quarter Butcher + Provisions in Waitsfield, Vermont. Inspired by his time in Italy and years working in restaurants, Josh discovered a passion for locally raised meat and the traditional craft of whole-animal butchery. Today, he's bringing that passion to life through creative sausage-making, handcrafted charcuterie, and even artisanal hot dogs made from locally sourced meat. For Josh, whole-animal butchery is about more than using every cut. It's about honoring the animals, supporting responsible farmers, preserving traditional food skills, and helping customers feel more connected to where their meat comes from. His story shows how small butcher shops can strengthen local food systems, reduce waste, and make good meat more accessible. 🥩 Read Josh's full story: https://goodmeatproject.org/resources... 📩 Want to share your perspective and be featured in a Good Meat Breakdown® Snapshot? Email us at programs@goodmeatproject.org Stay Connected with the Good Meat Project: Subscribe:    / @good_meat_project   Follow us on Instagram:   / goodmeatproject   Explore Good Meat® resources: https://goodmeatproject.org/good-meat Find Good Meat® near you: https://goodmeatproject.org/good-meat #GoodMeatProject #WholeAnimalButchery #LocalMeat