Anna Gilberts

Anna’s journey from meat manager to founder of the Wisconsin Meat Collective is all about passing the knife—literally and figuratively. Her Madison-based classes center on meat that’s raised with care and used with intention. With shanks over steaks and education over ego, she’s redefining what butchery looks like in her state. Launching fall 2025.

Where do you live?
Madison, Wisconsin

How long has your meat collective been running?
While it’s currently in the final stages of development, the Wisconsin Meat Collective was founded in the spring of 2024. We recently established a community kitchen space as our “home base,” and the classroom is being built out as we speak. Our first full class schedule launches in fall 2025.

Why did you start your meat collective?
After working as a butcher and meat manager for over a decade, I wanted to transition out of full-time meat cutting. Owning a business had always appealed to me, but opening a brick-and-mortar butcher shop felt like a massive undertaking. Over the years, the most satisfying part of my work was always sharing knowledge with customers. When I learned about the meat collective model—shout out to the Chicago Meat Collective and McCullough!—everything clicked.

How do you define your Good Meat® values?
For me, the most essential qualities that define good meat are local origin and high standards for animal welfare.

Why do you use meat in your classes that aligns with those values?
There are so many small farms doing truly good work in my state, and I relish the opportunity to highlight and support them.

Where and when did your journey into butchering Good Meat® start?
My first industry job was at Jim’s Meat Market in Madison, where I worked as a counter clerk and short-order cook. From there, I moved to the Willy Street Co-op, starting in the deli. I was encouraged to apply for a butcher position in their meat department—and I got it, despite having zero cutting experience. That’s where I learned retail butchery and sausage making.

What’s one thing you wish more consumers knew about buying or using meat?
Any cut of meat can be incredible with the right preparation—especially the more affordable ones.

What meat or meat dish do you eat most regularly, and what do you save for special occasions?
My diet is admittedly veggie-, dairy-, and carb-heavy, with meat as a bonus. I mostly eat chicken, ground meat or sausage, and braised cuts—with the occasional good pork chop. For special occasions, I’ll go for an herby pork tenderloin, a beef roast, or a whole roasted bird. ‘Classics’ are classics for a reason.

What cut of meat do you think is most undervalued or underutilized?
Shanks—lamb, beef, pork, even chicken legs. I love any braising cut. I’d take a well-salted, slow-braised, fork-tender (but not falling apart!) shank over a steak any day.

What’s one of your biggest challenges as a Good Meat butcher and educator?
Accessibility—both financial and skill-based—is a top priority for me. I want everyone to feel welcome and able to participate. Balancing affordability with fair pay for myself and my suppliers, while still offering real value, is a constant challenge. I’ll need to keep adapting to make this work more inclusive and sustainable, but to me, it’s worth it.

What are some songs you listen to while butchering?
My taste is best described as a ‘chaotic shuffle.’

• Lovefool – The Cardigans
• Years – Sierra Ferrell
• What’s Golden – Jurassic 5

What do you hope to offer in the next five years through your meat collective?
By then, I hope to be offering a wide range of classes and events—both in Madison and throughout the state. I want those experiences to be paired with collaborations across the local food scene, making for a dynamic and memorable experience. I also want to help improve access to good, local meat in my area. I’ve got a lot of ideas up my sleeve—so stay tuned!