Adam has cut meat for 13 years at supermarkets, slaughterhouses, packing plants, butcher shops, and restaurants across the Northeast.
He started TCM in 2011 as a consulting firm with the objective of building financing for a USDA plant. Adam has since lectured on myology, carcass breakdown, retail meat cutting & merchandising, and value-added processing (among other topics) at restaurants, processors, butcher shops, conferences, and universities across the country.
In 2012, Adam sat on the Vermont Agency of Agriculture-sponsored advisory team that helped develop create the Professional Butchery & Meat Cutting certificate program, a government-sponsored apprenticeship for aspiring meat processors in Vermont.
Originally from Massachusetts, Adam graduated from UMass-Boston in 2007 summa cum laude with a B.A. in English, and moved to New York City in 2009 to help open Dickson’s Farmstand Meats. He has been featured in The New York Times, GQ, Esquire, The Daily Meal, The Huffington Post, OzerskyTV, and Serious Eats as well as in Deborah Krasner’s Good Meat and in Marrissa Guggiana’s Primal Cuts: Cooking With America’s Best Butchers. Adam has also written about meat for Edible Boston, GQ.com, and markbittman.com
Image by Jodi Hilton for the New York Times
Image by Linda Pugliese