Etana Diaz

Etana's interest in butchery first started while working in restaurants and seeing a whole beef rib broken down into boneless Ribeyes. On a whim she decided to make a career change and pursue butchery without ever cutting a piece of meat. Etana got her start in the Meat Department of a large grocery store. After a year and a half, she decided to move across the ocean to further her training, cutting alongside some talented London butchers and learning the craft of whole carcass butchery.

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