The National Restaurant Association has just released their prediction of food trends for 2016. In it, “artisan butchery” is number 14 out of 20 trends. I find this interesting since the survey was completed by 1575 chefs from American Culinary Federation. In my experience, ACF members tend to work in institutions and large hotels. These are not the places I think of when I think of either in-house butchery programs or purchasing meat from local, artisan butchers.

When I was in Toronto in 2007, we supplied a number of hotel restaurants their ground meat—they each had their own specifications—but there was no way we could supply their grilled-meat needs. A year later, the local government shut down our wholesale meat program because we were not a government-certified processing plant. I can see similar issues in the U.S.