Prince Abou’s Butchery
If you’re a carnivore, you have definitely picked up a sirloin, brisket, or ground from your local grocery store. All the meats are cut, labeled, and weighed, with familiar terminology that makes your shopping experience easy. But have you ever wondered what it took to get that piece of meat perfectly sliced for your consumption? Head over to a butcher shop and a whole new world could reveal itself.
Abou Sow got a first glimpse at his future career when he was young boy and has not looked back since. Now as the owner of Prince Abou’s Butchery, he is showing the world that being a butcher requires technique, skill, and patience. He is passionate about his art and it shows through every single cut.
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Tell us about your journey to become a butcher.
My family is West African, from Senegal to be specific, and I come from a very traditional family. We are very much in tune with being a part of the entire process of the meat that we consume. I took a liking to it as a child and I always wanted to be a part of the slaughter aspect. I would see family members slaughter chickens, goats, lamb, etc. and so my family, at a very young age, let me help out with that. At 13 years old, I got my first job at my uncle’s slaughterhouse and the rest is history.
Do you have a meat specialty that you feel like you can do the best? Or is it all the same?
Everything is kind of the same but it’s so funny, because I say this all the time, that I do really enjoy the slaughter. There’s two sides to butchering. The first side is slaughtering the animal, gutting it, removing the hide and bleeding it. You know, getting it ready to be actually butchered first for our consumption. Then there's the other side of it; when it’s in the carcass form. This is when the meat is cut down into retail cuts so you can cook it yourself at home.
Yes, and then there's also is the meat is halal or not, right?
Yes. It’s interesting because people will say, “Do what you love; go after your passion,” but if you say I want to slaughter animals, then you’re a psychopath.
Exactly!
People forget that when you’re at the dinner table and you have this deliciously sliced piece of meat in front of you, there is an art behind that, right? There is someone there who is making it look pretty and inviting but people are just more concerned with, “where my food?” There’s a whole other side before you even get to the food. It’s a process.
My grandfather was a butcher. But unfortunately passed while I was too young to ask any questions about his work. The reason I bring that up is because I never really seen, or heard of, a lot of POC, (Black people, particularly), in the industry. How important is representation?
I’m glad you brought that up because until I started my company I didn’t know any other Black butchers outside of my family. And even then, they weren't pursuing butchery professionally. They just had the skill set. Growing up, all I saw were Italian, Middle Eastern, and Russian butchers; which is fine because a lot of them are friends of mine. When my company began to take off, I got into contact with this organization called Black Butchers United. It’s a nonprofit dedicated to providing resources to Black Butchers within the industry. Now I know 20+ butchers that look like me… outside of my family.
Wow, that’s amazing! What if somebody wanted to learn about the craft. What would you suggest?
If someone wanted to become a butcher in the United States, I would encourage them to begin working at a whole animal butcher shop. That way they can get first-hand experience as to what it’s like breaking down an entire carcass from scratch. Do that until you get those retail cuts rather than working in a supermarket. It’s just kind of pulling meat pieces out of a box. We also offer classes sporadically throughout the year but nothing with any heavy instruction that would get someone going professionally.
Ok, so we know that you're great at slicing and dicing the meats but do you consider yourself a good cook as well?
This is this is one of my favorite topics because I cannot cook at all! I actually have no interest in cooking either. It’s one of the most boring things ever. I can’t even cook a steak.
Wow! The man with all the meat doesn't know what to do with it.
I take maybe 1-2 steaks home a year. Ruin them, and then repeat the next year. I don’t eat out a lot, but I do have several friends that are restaurant owners. As far as my daily food consumption, most of the food I eat is from home. I bring meat home to be cooked. But it’s not me cooking it.
Ok, even exchange! I heard that you have lamb bacon. Is this true?
Yes, that’s one of our most sought-after products. It’s very nice!
Lamb is one of our favorite meats so we definitely got it try this. Question, if you could only choose one: lamb, beef, turkey, or pork bacon?
Well, I don’t ever eat pork, so that would immediately get crossed off the list. Turkey bacon, that’s a tough one… but I actually prefer beef bacon over lamb bacon.
So what’s new for Prince Abou’s Butchery?
Well, as you may know, we closed our retail location on Steinway Street last year (2023). We are currently supplying multiple resources, charter schools, senior citizen homes, cafes, etc. And we’re currently working on relaunching our new location. It will have a fun, new concept. That’s the most I can say for now…
Ok, so we just have to stay tuned and be on the lookout.
Yes, for sure, should be a lot of fun!
