Abou Sow

As far back as he can remember, Abou Sow, owner of Prince Abou’s Butchery, has been working with meat. It began with going to livestock auctions throughout the Mid Atlantic with his uncle and evolved into working in the slaughterhouse, processing the animals Abou’s family were purchasing, preparing them to go out to other locations to be sold in a retail case or cooked by a restaurant. Through this process, Good Meat really became about relationships for Abou.

One of Abou’s favorite places to be is at a livestock auction, whether it’s in PA, NJ, or CT. Abou values the relationships that have been formed at these events and the personal connections with small family farmers that let him know the animal he is purchasing was raised by people who share his values. When asked to talk about why he valued buying at auction from small farms, Abou said it’s where he felt his shop could have a real impact. “The livestock industry is dominated by global supply chain arrangements — because of this, small ranchers and farmers are often denied access to market opportunities. We’re on a mission to change that by building a thriving market for local, pasture-raised meats that consumers can trust. The foundation of our business is a network of remarkable small-time livestock farmers and livestock auctions who share our values and meet our standards. The auction serves the smaller than small farms. I’m buying 2 heads of beef from one farmer and that’s how they’re paying the taxes on their house. They don’t have to do volume or to sell into an aggregator, they’re guaranteed to sell to me at the auction. When I connect with farmers at the auctions and build relationships, I personally verify that they raise their animals humanely with respect and passion.”

How do you define your Good Meat® values?

A healthy animal first, harvested responsibly.

How did you become a Good Meat® butcher?

After working in the slaughter, processing, and other logistical parts of the meat supply chain, I knew I wanted to learn the retail butchery side. I knew I wanted to open my own place, but I didn’t know what working in a retail butcher shop was like. I tried to work other places, applying to five or six different shops in the metro New York area. Zero luck. So, I decided to open my own shop. I opened Prince Abou’s Butchery in July of 2022. We’re located on Steinway Street, in Astoria, NY.

What is one thing you wished more consumers knew about buying meat?

I want them to better understand the labor behind meat. Harvesting to finish, I want them to know the process of producing that steak they’re eating for dinner. I want them to know all the hands that touched it.

Why do you sell meat that aligns with your values? Why is it important to you?

It starts with community first, for me. I have an entire team that helps logistically with transport, purchase, all the different things. I want to know all of the different parties involved in the production of the animals. Building relationships with people is first, the animals are second. They don’t raise themselves. They don’t transport themselves. We as people play that role. We have to know each other, see each other. And if we know and trust each other, know each other’s practices and values, then we can exchange product with each other. I treat it the same way with the dry goods I sell here as well. I don’t have anything from the big brands. Any syrup, salt, or dog treats that we sell are from people I know personally.

What is one of your biggest challenges as a Good Meat® butcher?

There is no biggest challenge, it’s the culmination of the everyday challenges. Ensuring delivery schedules, getting the case ready, making sure I have product available for customers and that the shop is ready for the week ahead. All the little things that go into making sure the lights are on and the doors are open add up.

What meat, or meat dish, do you eat most regularly and what do you eat for a special occasion?

It’s a really good cheeseburger. I’m talking like 70/30 lean/fat blend. Not too picky about the cheese, but it has to have caramelized onions, some mayo, some ketchup, and it’s got to be a potato bun.

Photo Credit: Vanessa Gonzalez-Bunster

www.vgbphotography.com

Instagram: @cessamarie