Jem’ma Anduvate Ptáček

Jem’ma is a butcher at Beast & Cleaver in the Ballard neighborhood of Seattle. Beast & Cleaver is a whole animal butcher shop where Jem’ma and her coworkers sell poultry, lamb, beef, and pork primarily sourced from Washington state. At the shop, Jem’ma notes that full carcass utilization is always a priority: “[We practice] whole animal butchery where we don't let anything go to waste, whether it's bones being used for stock or the "nasty bits'' being used for head cheese and pâté.” This also means that Jem’ma is frequently at the forefront of educating customers about what to do with all those unfamiliar cuts and “encouraging them to eat more than just filet and ribeye.”

For Jem’ma, being a Good Meat® butcher is about connecting to part of her past: “I come from a rural island community where I was surrounded by passionate stewards of the land and where sustainability was always a priority. Healthy and well raised animals are key in providing a quality product, as well as taking care of the environment. I hope to one day return to the island I grew up on and start a mobile slaughter unit. Farmers often have a hard time getting their animals processed and I'd like to help create a solution.”

How did you become a Good Meat® butcher?

Through a lot of patience, persistence, and relying on the talented butcher community I'm surrounded by… I've been officially employed at Beast & Cleaver for a little over a year but I had a few opportunities to get some hands on experience and knowledge from some very talented butchers here and there before that.

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

How much time, effort, and labor goes into providing the consumer with the end product. If you're buying quality meat, it will come with a higher price tag because things are being done in a way that doesn't put profit before the well being of the animals or the people who get the meat to their plate.

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

Most regularly I'll have a nice Denver or hanger steak with whatever vegetables are in season. For a special occasion I like to do fresh homemade pasta with a beef cheek ragu, rosemary and grape focaccia, a nice salad, and olive oil orange cake for dessert.

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

The biggest challenge, but my favorite part of the job, is educating customers on different cuts and how to cook them so they try something new.

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

Healthy and well raised animals are key in providing a quality product as well as taking care of the environment. In culinary school I learned more about commodity farming and it solidified how important it is that we change our food systems.