“Bryan was an essential part of the success of the restaurant and butcher shop at Wyebrook Farm.  He set up our butchering program, trained subsequent butchers, built an amazing rapport with both our customers and staff.  He has a love for his work that shows through in everything that he does.  His integrity with regard to the sourcing and care of sustainable meat is an inspiration to all of us that value good food.  I am honored to call him a friend.”

Founder Wyebrook Farm

Bryan Mayer has to be one of the best mates I’ve never met. It’s no secret what he has done and how his passion and drive for education and deep belief in doing things right (by the animals, farmers and consumers), has stood him aside from many in our game. I’ve had the pleasure of knowing of him from the first days I picked up a knife. A cook and a butcher just like I was aspiring to be. Someone who could walk the walk in the kitchen and the butchery. Here was my new mentor, even though he didn’t know it! The knowledge he has is hard fought and is riddled with experience both with hands and mind. A depth few I know posses. He probably won’t agree, but he changed the game for our industry and certainly changed the game for me.

Brand Ambassador Endeavour Meats Former Head Butcher/Product Specialist Victor Churchill

“Working alongside Bryan Mayer is akin to playing music with a Coltrane in the band or basketball with a Bryant on your team. His deep knowledge of the craft of butchering combined with his understanding of ethical animal husbandry makes him one of the best in his field.”

Author and Founder, The Farm Cooking School

“Bryan is a wealth of meat-formation. He's my go to resource for not only meat how to, but also meat who's who. I haven't met a single person in the meat world who hasn't leaned on Bryan's considerable skills at least once. Often, Bryan and I will trade lengthy texts of pictures of meat, trying to figure out a flaw in a process or accuracy of a claim. These meaty Sherlock Holmes-esque exchanges are some of my favorite moments in my job. If you're looking for someone to help solve your meat problems while keeping the moral compass true, Bryan has you covered.”

CEO of Happy Valley Meat Company

“Bryan is one of the most progressive, intelligent, and eloquently talented people in the movement to produce better meat in our food system. He's my go-to guy for all things good meat and I don't know anyone who's more at the forefront of building a healthier, tastier, more sustainable meat industry. I highly recommend anyone who's interested in furthering the better meat movement to connect and collaborate with Bryan.”

Food Futurist and Strategist
CEO and Co-Founder of Alpha Food Labs and The Future Market Author, Mise: On the Future of Food; Host, The Tomorrow Today Show

“I was 21-years-old, working with Bryan at a small gourmet grocery in Brooklyn when he decided to apprentice himself as a butcher. It was then that I learned that when Bryan commits to taking on a new challenge, he throws his entire being into it; his keen mind, his kind heart, his tattooed forearms, everything. That he's ultimately become a hyper-talented and widely respected butcher and food-systems thinker is about the least surprising outcome I can imagine; honestly, if he decided to pack up his knives tomorrow and study law, I'd fully expect to see him arguing before the Supreme Court within the decade. Bryan taught me that when you decide to do something, you do it with integrity, humility, purpose, and unbridled passion, or you don't do it at all. I'll always be grateful for that”

Partner and editor for various Mark Bittman Projects

"Bryan is an exceptional educator. He weaves in philosophy and creative cookery with butchery to make butchering animals a truly interesting experience. The U.S. needs more Bryans in order to resurrect the art of craft butchery!"

Director of Sustainability and Business Development Hōkūnui Maui Regenerative Farming Community

“As an educator chef, butcher Bryan has been an enormous influence to my career. His care and devotion to the craft of butchery shines vividly. He has proven to be one of the most notable butchers this generation has seen.”

SUNY Cobleskill, Instructor of Meat Processing and Culinary Arts

“Bryan teaches about meat with grace and natural talent. He is passionate about sourcing, farming, butchering, cooking and eating meat for all the right reasons and he is committed to sharing those ideas and his knowledge as far and wide as possible. He is inspiring to those he shares with and seems to have inexhaustible patience without condescension when explaining, debating, sharing and above all forging relationships that strengthen and support the future of our food systems.”

Founder of the Brooklyn Kitchen and the Meat Hook, Brooklyn NY Author of Vinegar Revival (Clarkson Potter, 2017)

“I've worked with Bryan on a number of consumer and media education projects in the good meat sector. His blend of farming, livestock, slaughter, butchery and cooking knowledge is so unique and impressive. He's so good at connecting the dots between the farming process and the end product. It's clear he's constantly studying, honing his skills and gaining new information to share. The way he imparts his knowledge is always captivating and memorable. I can't recommend him enough as a consultant, educator and speaker.” 

Founder of Denver Meat Collective and Tasty Proteins