Chris LaVeque, butcher boy. Photo by Christina Waters.
Santa Cruz Weekly: What is your personal favorite cut of meat? Or style of sausage?
Chris LaVeque: Currently we have been messing around with the odd cuts. Weare breaking whole animals, so that allows us to get creative and have pork skirt steaks, secretos, oyster steaks, teres majors—nifty cuts you can't find any where else. That’s what gets me excited! In the sausage world, anything that has proper balance and creative flavors is exciting.
Are you working harder on all fronts, now that the shop is up and running? Or was it more work just getting everything started?
With out a doubt I'm working harder! But it's for a good cause and I get to work with awesome people and my whole family. Not very many people get to have fun every day at “work” so I feel very fortunate. Getting the shop up and running was a job. We were working seven days a week for nine months straight doing construction. Let's just say I have become very well rounded when it comes to plumbing, electrical and hanging sheet rock!
How does your typical day begin? What do you have to get started on first?
We usually get to the shop around 9 to set up the case and get things rolling. Then it's hustle time butchering, sausage-making, problem solving and having fun. Some days are more glamorous than others.
Are there certain sacred steps in sausage-making that almost always need to be observed?
Yes. Sanitation. I can't stress that enough. After that, achieving balanced flavors and using what's in season. Creativity is also key.
Being surrounded by cuts of meat all day, do you ever fantasize about seafood? Or organic vegetables?
I eat a lot of organic vegetables! I love me some greens! Having access to meat all the time is cool but vegetables are just as awesome.
If you weren't being a butcher, what would you be doing?
Working in the mountain bike industry. Shredding on my bike is what keeps me sane.
