A second-generation butcher with 25 years on the knife, Dave Budworth (“Dave the Butcher”) started his career in 1989 at the Ashbury Market in San Francisco. He landed in the jungle outback of northern Australia where he worked on a farm for some bikers learning to slaughter and process wild pigs. He has since worked under many local butcher masters. Dave now manages Marina Meats and teaches butchering classes at Avedano’s Holly Park Market and Fatted Calf. Dave is a bartender of a butcher – full of facts, recipes, and butcher lore.