This project's funding goal was not reached on September 12, 2012.
About this project
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 rillettes.
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.
- Sourcing Pasture-raised 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.
- Building Personal 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.
Here’s How 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!
Have a question? If the info above doesn't help, you can ask the project creator directly.
- (30 days)