David Budworth AKA “Dave the Butcher” started his career in 1989 at the venerable Ashbury Market in San Francisco. He soon found himself absolutely fascinated with the skill with which old butchers could take a whole carcass down to retail cuts. That, and seeing the words “Edible Feet” on a chicken box one time, spawned a 30-year career. David prides himself on being a bridge between the old masters he learned from and the new generation of passionate young butchers. When he isn’t teaching or traveling, he’s running the shop at Marina Meats in San Francisco.
Using the knives his great grandfather brought over from Germany as a young butcher in 1880, David teaches whole lamb butchery classes at San Francisco Cooking School, too. Years of experience have transformed him into a veritable wealth of facts, recipes and butcher lore. When he isn’t working you can find David digging through the local hole-in-the-wall record store, satisfying his addiction to all forms of music.