Evan Ragan

Background

About Evan Ragan

In 2010 I began my journey into the Meat Industry by pure coincidence, what started as a part time job working behind a meat counter eventually flourished into a career that has spanned multiple areas of the industry. After a few months behind the counter, my desire to further my knowledge and skills within the industry continued to grow; In 2012 I found myself moving on from a grocery store environment and into Local Pig, a locally sourced whole animal butcher shop in Kansas City. I began at the Local Pig as an entry level sausage maker before quickly moving onto other positions and finally as the head Butcher. In 2015 I wanted to experience life outside of my hometown of Kansas City, once again my desire for knowledge within the industry guided me on my path. I decided to settle in Madison, WI where I was offered the position of Production Manager at Underground Meats. While at Underground Meats I took my knowledge of whole animal butchery and applied it to the craft of dry curing salami as well as whole muscle products. After several years I returned to my roots in Kansas City where I am now working fulltime as a butcher at Paradise Meats in Trimble, MO.