The sound of the blade being sharpened is quiet but certain. There is no rush. Only rhythm. A clean table. A steady hand. A cut that follows the line of the muscle… not fighting it, but revealing it. This is not just a job. It is a craft. It is a calling.

At Nine Twenty Company, our butchers are crafts-men and -women. They work in cool rooms with warm hearts, shaping the end of a story that began in the pasture. Their hands are steady. Their knowledge is generational. Every ribeye, every roast, every sausage that leaves our facility carries the fingerprints of people who care deeply about flavor, form, and doing things the right way.

We believe in craftsmanship. Not processing. Not mass production. But craftsmanship. That means we lean into traditional methods, guided by the structure of the animal and the way meat was always meant to be cut. It also means we embrace modern tools and technology when it makes us better. Not faster. Better.

Our butchers understand that flavor is not manufactured. It is revealed. It is protected. It is honored. That is why we do not hide behind seasoning or smoke. We want the meat to speak for itself. And it does. Because it was raised right. And cut right.

This work takes patience. It takes humility. It takes hours of training and a sense of pride that cannot be taught in a textbook. These are the people who trim, tie, wrap, and weigh with intention. They do not guess. They know. They have studied the way muscle falls, the way fat carries flavor, the way every cut should be handled to honor the animal and the eater.

The butcher shop has long been a cornerstone of the community. A place to gather. A place to ask questions and get answers from someone who has touched the work. We are reclaiming that connection. When you buy from Nine Twenty, you are not buying from a brand. You are buying from a butcher who can tell you how it was cut, when it was cut, and why it matters.

There is dignity in this work. And there is delight. Our butchers are not behind the scenes. They are the final hands before the food reaches yours. That matters to us. It means something.

We want you to know them. Not just as workers. But as craftsmen and craftswomen. As caretakers of flavor. As pace setters who ensure that everything that leaves this place meets the standard we set. Not just for quality. But for meaning.

This is not about nostalgia. It is about bringing something good into the present. Something grounded. Something real. It is about restoring the bond between producer and plate, between butcher and buyer.

So the next time you open a package of Nine Twenty meat, know this. A butcher had a hand in that moment. A real person. A real craft. Real care.

That is the Nine Twenty way