"I have always been a hard worker, even as a little boy my brother and I would compete with each other to do a better job. My father would take us work with him, and allow us to work just as hard as his day laborers. It was there I found a respect and love for things that were made, molded and crafted by our hands. I didn't start to Cook or Butcher until 2006, but when I start something new I like to understand where it was founded and these two things have a lot of history. I started reading old books, and working with old cooks to get a base of understanding and skill that it took to become what I believed to be “A Real Butcher". For us at ECB, it is all about respecting the animal that was sacrificed for us to consume. That does not mean that "everyone" needs to eat very little bit, but it does mean that we need to use it in a holistic respectful fashion, making the most of every bit we have offered to us.
After years of travel and training I had come to the conclusion that I would open a Butcher Shop to represent me and my beliefs that should go into consumption by us carnivores. Electric City Butcher, lends its name from my hometown Schenectady, New York's nickname and its operating cause from my cousin's in Sicily. So keeping in line with the respect and fashion of old world European butcher's, we at Electric City Butcher work is this same manner. To respect and preserve the product we will cut to order, and deliver a fresh, educated product to each guest." - Owner, Michael Puglisi