What We’ll Do at Cuts & Craft –
At Cuts & Craft, we’ll combine traditional, whole-animal
butchery and modern restaurant technique to produce high-quality, fresh cuts of
meat, as well as handcrafted cured and aged sausages, pâtés, confits, and
We have a specific set of ethics
that guides and inspires us. We believe that eating is an inherently political
act. When we choose to be conscientious about the foods we consume we “vote
with our forks” for a more sustainable future for our environment, our
community, and our families.
At Cuts & Craft,
we’re committed to the following principles:
Sourcing Hormone and
Antibiotic-free Meat. Routine use of
hormones to promote faster growth (and faster profit), as well as routine use
of antibiotics to keep animals artificially healthy under less-than-sanitary
conditions have become standards in the modern-day commodity meat and poultry
industries. Studies have shown that trace amounts of the hormones and
antibiotics used in meat production are transferred to the consumer upon
ingestion. In addition, antibiotic-tainted runoff from large feed lots can
contaminate our soil and drinking water. We will source meat exclusively from
animals raised without the use of growth hormones or antibiotics.
Meat. Studies show that
meat from animals raised on grass-based diets is lower in saturated fat than
meat from animals with processed feed-based diets. Animals that are allowed to
exercise, spread out, and spend time outdoors lead healthier and happier lives
than animals that are confined to indoor pens.
Sourcing Locally. Animals that travel less experience less stress, and less
stress means better tasting meat. All of our meat and poultry will be
sourced from Florida and the bordering states of Georgia and Alabama.
Knowing Our Farmers. Relationships are important to us. All our meat and poultry
will be sourced from farms that we’ve visited. It’s important to us to be able
to see how and where the animals are being raised, what they are being fed, and
how they are being treated. We’ll talk with farmers extensively about our
standards to make sure their ideals match ours. We value building partnerships
with farmers who are passionate about raising animals in a manner that is
consistent with our ethos.
Sustainability. We’ll do our part to reduce waste by purchasing only whole
or whole-halved animals with the ultimate goal being 100 percent utilization.
These animals will be purchased direct from the farmers with whom we’ve
established trust-based working relationships, so we’ll know that they have
been raised with consideration for environmental sustainability.
Reliability. Our customers will feel confident purchasing meat and
poultry from Cuts & Craft knowing that we’ve done our research and have verified
that the product we’re offering is not only the best tasting, but is also the
most ethically-raised and processed.
Relationships. Our ultimate goal is
to share our passion and expertise with our customers. We look forward to providing
the level of personalized customer service that was the standard at the
“neighborhood butcher” sixty years ago.
A Little About Us –
Rhys Gawlak has over 20 years restaurant experience, and has been
focused on whole-animal butchery and the craft of charcuterie for the past five
years. Rhys holds an Associate's Degree in Culinary Arts from the Culinary
Institute of America and spent time working in New York City and several of the
Orlando-area's top kitchens, including Norman's and The Ravenous Pig, where he
has held a sous chef position since the restaurant's opening in 2007. As sous
chef at The Ravenous Pig, Rhys has had the opportunity to design and develop
the charcuterie program, which is now regarded as one of the best in Central
Florida. Rhys' charcuterie has been featured in Winter Park Magazine,
edibleOrlando Magazine, and the Tampa Tribune.
Alexia Gawlak spent 14 years working in restaurant kitchens before becoming
a mother and taking a management position with a natural and organic grocer in
2009. Alexia holds an Associate's Degree in Culinary Arts from the Culinary
Institute of America, and a Bachelor's of Science in Restaurant Management from
the University of Central Florida. She spent time working as a chef at the
Michelin-starred Nobu in New York City but discovered her real passion for seasonal,
local and sustainable ingredients while working at Melissa Kelly's Primo restaurant
in Orlando. From there, Alexia went on to hold sous chef positions at Luma on
Park and The Ravenous Pig. She stays connected to food issues in her community
by serving as Co-Leader of a local food-focused non-profit organization.
You Can Help –
We’re opening this winter
inside the East End Market space in
Orlando’s Audubon Park neighborhood (http://eastendmkt.com/). The East End Market is a public market, conceptually
similar to a farmers’ market, but is indoors and will operate six days a week,
year-round. Our space is already being built, but once it’s complete, we’ll
need to fill it with all the equipment we’ll need to provide our customers with
fresh cuts of meat and handcrafted charcuterie.
When we meet our Kickstarter goal, we’ll purchase a walk-in
refrigerator, a meat grinder, a few reach-in refrigerators, a sausage stuffer,
and some other key pieces of processing equipment, as well as a refrigerated
deli case to display our products to our customers. Any funds we have left over will be used to purchase the
ingredients necessary to produce our product.
We can’t wait to provide our community with the type of meat
and poultry we want to eat and feed to our own family. Thank you for helping us
achieve our dream!