Jack Matusek is the Blogging Butcher of Raw Republic Meats. Raised on a ranch in South Texas, Jack graduated from Texas Christian University where in lieu of moving into the corporate world of Brooks Brothers suits and briefcases he opted for a life of butcher’s aprons, sharp knives, and honing steels.
Beginning his culinary journey in the small town of Hallettsville, Texas, Jack worked on a packing house kill floor for seven months. With a hunger to dive further into the meat world, he made his way north to New York City to apprentice with Fleishers Craft Butchery. It is here that Jack went from curious meat student to “journeyman,” following the meat trail wherever it may lead.