Adam Tiberio worked his way up the ranks from a Whole Foods in Cambridge to head meat cutter at New York’s Dickson’s Farmstand Meats. In 2012, he struck out on his own with Tiberio Custom Meats, which opened as a sustainable butcher shop and retail store located inside Frank Prisinzano’s restaurant, Sauce.
He’s worked in meat since he was eight years ago at a deli counter in Boston and considers himself fortunate to have worked with every conceivable kind of commodity meat – USDA Select/Choice/Prime beef, Wagyu beef, Colorado/New Zealand/Icelandic lamb, Kurobuta pork, etc. When it comes to regionally-raised meat, his perspective is based on quality and the eating experience – it’s less-intensely handled and almost certainly fresher. In his words, “I feel a lot better about what I put on my plate when I’ve taken it off the rail myself”.