What is “good” meat? What role does the butcher play in 2012 compared to years past? How have supermarkets downgraded the experience of purchasing meat? Jake Dickson, proprietor and head butcher at Dickson’s Farmstand Meats joins Mitchell Davis on this week’s episode of Taste Matters for an in-depth discussion on personalized service and properly raised protein. The center of the plate is the center of discussion and Jake talks about everything from the business side of butchering to the education of the consumer. This program was made possible by Hearst Ranch.


“[Good] meat will never be cheap. It’s never going to be the same as the supermarket and it shouldn’t be.”

“My business is a backlash and reaction to the way meat has become in this country and the industrialization of meat over the past 50 years.”

–Jake Dickson of Dickson’s Farmstand Meats on Taste Matters