Bryan Mayer has been at the forefront of the craft butcher movement in the US since his days in Brooklyn. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and was a contributing writer for Food Republic. He has lectured and conducted workshops with the James Beard Foundation The American Lamb Board, and the Culinary Institute of America, in addition to working with farmers, slaughterhouses, and processors, throughout the US. Bryan moved to Hawaii to join the Kunoa Cattle Company in their sustainable mission to have beef born, raised and processed locally. Here he joins Jo in a conversation about the importance of grass fed beef in Hawaii - and how to get the most out of the cuts you buy.
You can find out more here : kunoacattle.com and buy Kunoa beef here :