Ambush: Dalton Miller by VP Neil Dudley
It’s Ambush time! This time, though, I am not the one doing the ambushing. After Vice President of Pederson’s Natural Farms Neil Dudley saw our first handful of meat cutter features and, particularly, our first ambush, he was inspired to ambush a meat cutter himself. Which, I won’t lie… I am particularly greedy with my meat cutters. I want to visit EVERY. SINGLE. ONE. But, alas, that is not possible. And, Neil does quite a bit more traveling than I, so I suppose I will allow him to visit with meat cutters, too. 😉 He has the opportunity to cover far more ground than I do, and it increases the chance that YOU, random meat cutter in Mississippi or Illinois or Minnesota or Idaho or anywhere else, will get to be ambushed! So, start preparing your answers now, folks!
Anyhow, I am excited that what we’re doing here inspires him to want to get involved! So, meet Dalton Miller: mine & Neil’s first collaborative Ambush. (He ambushes, and I write.)
Dalton is a youngster and a greenhorn hailing from Lucky’s Market in Boulder, Colorado (originally from Michigan). When asked how he got into it, he replied “I got into meat cutting because of my love for food. I love having access to all different kinds of meats. I also seem to be one of the few that actually thinks cutting meat is fun.” <—- This statement, though, sparks memories in me. It reminds me why I wanted to be a butcher as a child. (Y’all remember me saying that? That I only ever wanted to be two things… a butcher & an archeologist?) Anyway, I remember standing in my mother’s kitchen somewhere around 12 – 13 years old. I was helping with dinner. We were having chicken of some sort. Now, stick with me here. I know this is a major stretch. But, I was cleaning the chicken. And, though it started as a “chore”, by the time I was finished, I had actually enjoyed it and had fun. And, beyond that, I was proud of the finished product. I know buying chicken at the grocery store and cleaning it at home is NO WAY even close to what a butcher or meat cutter does (I’m still learning the difference in those terms), but it fostered some sort of interest in me. And, look at me now. I didn’t become a butcher, but I did become a writer and photographer with butchers and meat cutters as my muses. Coincidence?
Back to Dalton. He’s new at this. He enjoys his trade. When asked what is his most favorite part of the job, he responded, “Doing custom orders for customers. It’s rewarding when I’m able to make them happy.” Isn’t it awesome and refreshing to see new comers to this profession or any profession because they are inspired and passionate and, quite frankly, not jaded? He’s eager to learn, and eager to have time, experience, and anecdotes under his belt.
Lucky's Market | Boulder, CO
The Nitty Gritty
YEARS IN MEAT CUTTING: Just under 3
FAVORITE TOOL OF THE TRADE: 6″ Boning Knife
BATTLE SCARS: “No, don’t jinx me!”
FAVORITE CUT OF MEAT: Piedmontese Flat Iron
DO YOU LIKE TO COOK? “I love to cook, however I cook a lot more seafood than any beef or pork. I make lobster stuffed shells with a lobster bisque sauce that I like to brag about.”
EVER HEARD OF DAVID LETTERMAN’S “KNOW YOUR CUTS OF MEAT”? No
WHAT I LOVE MOST ABOUT DALTON: I didn’t get to meet him in person, but he seems eager & excited. That, and his grammar is pretty impressive. 😉