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A former restauranteur himself, Jordan previously created Aina in San Francisco as a modern Hawaiian pop-up, and contributed to its evolution into an award-winning full service establishment that has been featured in international media such as the New York Times and Michelin’s Bib Gourmand guide.

Born and raised in Hawaii, where cooking, fishing, hunting and farming are a part of everyday life, his passion for wood-fire cooking was sparked by his childhood years in the kitchen, where he built fires and helped his mother prepare dishes for dinner.

#BUTCHER BLOCKS MEAT HOW TO#

For some unexplainable reason this was the work meant for us to do at this point in the life of our family farm.Īll I have to do is learn how to cut up a cow!Having worked in top restaurants across the United States’ diverse culinary landscape, Jordan Keao brings with him close to two decades of culinary experience. So here we go! We are on an unexpected venture at an unexpected time. We have learned that if you want a job done right you must be willing to step up to the plate and do some of the work yourself.Īlthough we don’t know much about cutting up beef we DO possess the skills necessary to manage a meat processing plant, write the food safety plan, address consumer concerns and deal with the USDA inspectors. We needed a good butcher to process our meat and our neighbors shared the need. And they agreed to stay on and work for us. Thankfully the plant already employed some of the best meat-cutters in the state. So here we are, new owners of a beef plant and not one of us had ever cut up a beef before!

But we had just the right amount of money show up! It was a stressful two weeks because we were never sure if the financing really would come through from our slow money investors until the day the payment was due. If we fell short, our family’s name would be tarnished in the local business community. We walked out of that courthouse with a new business. We determined that was our final bid, not one dollar more. Offering less would have made it harder on the former owners. But we felt it was the only right thing to do. We gave a bid that was exactly what we still owed on our farmland and we honestly weren’t sure where the money would come from. Sure enough, someone raised the bid and our family reconvened to discuss what our intentions were: did we want to participate in a bidding war? For something we weren’t certain was intelligent, should we drop the idea and stop bidding or should we give God a little more room to work? We opted for the option that would be the biggest miracle. Butcher Block Meats LLC Dilworth, MN Welcome to ABOUT US By establishing connections with local Minnesota cattle farmers and ranchers, we have developed relationships to secure high quality meat for you and your family to enjoy. We actually didn’t know if we could get financing for the purchase of this business but we had some new revelations about financing from our association with the Slow Money movement that we decided to move forward in faith Newly fortified with the knowledge of our family’s support we did a little research, prayed a lot, and gave a bid on the business that we were pretty sure would get outbid. But we all thought that the rest of the family would disagree and thus no one spoke up.īut it appeared we just experienced another miracle: an instant, unanimous decision on a controversial topic. We realized that we were all thinking the same thing. The rest of the family started chiming in with supportive statements. “It sounds crazy to even think about it but I do think we should check into it,” another family member added. “That thought has actually been hanging around in my head this last week as well,” my oldest brother, Marvin, contributed. But I was sure everyone would shoot down the suggestion.” The Butchers Block & Smokehouse Wanaka uses ethical, locally sourced & traceable meat from New Zealand. The moment of silence was broken by Dad saying “I wondered that too. But the miracles that preserved our farm in the beginning are still with us and thus it is that we can view our place on this farm as stewards, not owners, because it is obvious that this land is not our land it is God’s. We began farming in 2001 when my parents, John and Yvonne, were 40 with 6 children to feed and no money.

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It has long been an accepted fact that our family only continues to farm because of a series of miracles.

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