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Dylan Carasco - Butcher's Guide

Dylan Carasco - Butcher's Guide

Home | Dylan Carasco - Butcher's Guide

Dylan Carasco grew up in Los Angeles and began his career at a local mom-and-pop butcher shop where he discovered a passion for all things food and meat related. After working at several butcheries and restaurants throughout California, Dylan was offered a position at one of the most high-end butcher shops in the world, Victor Churchill, in Sydney, Australia. From there he moved to Paris, where he dove into French-style butchery at Boucherie Hugo Desnoyer. Today he’s the head butcher at Seattle’s own Beast & Cleaver, where he developed an interest in teaching, leading him here to the Pantry, where he teaches butchery and charcuterie classes.


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Yun Hai Dried Irwin Mango - 100g

Yun Hai Dried Irwin Mango - 100g

$10.00
$10.00
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New Vintage K Sabatier Nogent / Cuisine Massive 2.75" Paring Carbon Ebony

New Vintage K Sabatier Nogent / Cuisine Massive 2.75" Paring Carbon Ebony

$54.00
$54.00
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Chili Beak Spicy Roasted Chili Oil - 6oz

Chili Beak Spicy Roasted Chili Oil - 6oz

$9.00
$9.00
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Couteaux de France - Christian Lemasson

Couteaux de France - Christian Lemasson

$58.00
$58.00