Jared grew up in Foresthill and called Auburn home for several years after that. He has been in the food industry for over 20 years. He's always had a love for food and the creativity behind it. From attending culinary school, to sous chef to head chef at a few restaurants, he's used his food knowledge and creativity to create the most delicious dishes. Five years ago he had the opportunity to start his career as a butcher, which allowed him to see the product go from slaughter to the dinner table. This whole process has always been fascinating to him and he's excited to be able to share his knowledge and love of food with customers. If you are looking for cooking ideas or recommendations on different cuts of meat, don't hesitate to ask!

Lorenzo grew up in New Hampshire and worked in the restaurant business when he moved west to California. As a chef for many years, he understood the difference in quality from locally grown livestock. After moving to Northern California he decided to open a butcher shop. Lorenzo is retired from the school district where he managed the food program for Shady Creek Outdoor School. He still owns and operates T-Bones Ranch Processing Shop on Robles in addition to this retail shop with Jared and Zack.

Zack started his career at Alan’s Custom Meats as a kid doing clean-up and wrapping. As a teen, he worked as a prep chef at Auburn Valley Country Club. With the aftermath of Hurricane Katrina, he ran a kitchen for FEMA in Louisiana where he catered meals for 2000 people twice a day. After spending 11 years in the restaurant industry, he came back to Alan’s Custom Meats to learn everything he could about the craft of butchering! He then took the knowledge he had and became the Meat Department Manager at Holiday Market. After working as a manager, he came back to his real passion of butchering with Lorenzo at T-Bones Processing Shop. Zack loves using his catering and butcher knowledge to head up our Smoked Meats program!