Chicago Meat Collective Consulting
An understanding of whole animal butchery and whole carcass utilization can open the door to better margins and help your business stand out from the crowd, whether you’re in the slaughter and processing sector, running an artisanal butcher shop, managing a restaurant kitchen, or raising your own animals for meat.
McCullough Kelly-Willis, Chicago Meat Collective founder and lead instructor, brings ten years of whole animal butchery experience to the table, and she is passionate about sharing knowledge that can lead to more resilient, creative, and sustainably profitable businesses in the world of meat processing, hospitality, and regenerative agriculture.
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