Andrew’s life as a butcher started when he was a child in his dad’s garage during the November venison shotgun season in rural Ontario. At fifteen, he found himself cutting, wrapping, and grinding meat as a Butcher's Assistant in a small town grocery store. Eight years later, and after learning how big retail operates, he ran a boutique butcher shop in Vancouver. It featured head-to-tail butchery and all the products including rubs, marinades, sausages, and sandwiches were made in house with their own recipes. During his five years at the shop, he guided over 1,200 people through evening courses focusing on a variety of different aspects of the butchery trade. He has worked in Gastown, the Kensington Market of Toronto, Kitsilano, and helped open one of the biggest restaurants in Vancouver as Head Butcher. He has also been a Catering Chef to professional athletes. He now runs his own consulting company with the goal of helping sustainably minded farmers get their meat sold with the flare, efficiency, and recognition their hard work deserves, along with pushing the new generation of farmers and butchers alike to always learn and brand their operations with the planet's future and their livestock's integrity in mind.