Jamie Waldron is passionate about the art of butchery, and owns a 'roaving butchery enterprise', where he teaches the art throughout the province of Ontario.

Jamie has worked at some of the top butcher shops in Canada, helped craft menus and meat programs for restaurant groups, consulted for butcher shops, and has worked with and for abattoirs in Ontario.

In 2013, he wrote the Home Butchering Handbook. It covers all aspects of traditional meat cutting, from whole carcass to usable cuts.