This video provides a behind-the-scenes look at a typical day at The Local General Store, Oahu's first whole-animal butcher shop. Co-owner and head butcher Jason showcases the shop's philosophy of sourcing exclusively local meats and utilizing every part of the animal to minimize waste and increase local access to high-quality protein. The process begins early with the creation of value-added products, demonstrating the detailed steps for making house-made spam from pork trim and a unique scrapple using pork heads and local 'ulu (breadfruit). The video follows the daily workflow, from receiving a 1,500-pound delivery of whole beef carcasses to the intricate process of breaking them down into retail cuts like ribeyes and short ribs. The synergy between the butchery and the in-house bakery is highlighted through the preparation of pork for char siu croissants, demonstrating a comprehensive nose-to-tail approach that transforms lesser-used parts into familiar and beloved local foods.
A Day at The Local General Store: Whole-Animal Butchery in Hawaii
00:00:03 Mission and Philosophy: The Local General Store is introduced as Oahu's first whole-animal butcher shop, dedicated to sourcing 100% local meat and ensuring no part of the animal is wasted by creating items like deli meats, pates, and spam. Their primary goal is to improve the accessibility of local proteins for the community.
00:01:09 Making House-Made Spam: The day begins with preparing spam. The process involves a "progressive grind" of pork trim and ham pieces, grinding the meat multiple times through increasingly fine dies. Ice is added during grinding to keep the meat cold and ensure proper emulsification. The mixture is seasoned, tested for texture and flavor, and then packed into molds using a French pate technique to eliminate air bubbles.
00:04:48 Preparing Ulu Scrapple: Demonstrating nose-to-tail utilization, the shop makes scrapple by slow-cooking pork heads, hocks, and trotters for 4-5 hours. The collagen from the trotters helps the final product set. In a local twist, they incorporate 'ulu (breadfruit) and 'ulu flour alongside traditional cornmeal.
00:06:05 Daily Shop Preparation: Before opening, the wooden butcher blocks are scraped clean of the salt applied overnight, which helps absorb moisture and prevent cracking. The display case is meticulously arranged, separating raw and cooked items and using pink butcher paper between cuts to prevent oxidation.
00:07:55 Receiving Local Meat Deliveries: The video shows the arrival of a large delivery: 1,500 pounds of locally raised beef, delivered in whole quarters. The shop features a custom-built, glass-walled walk-in cooler that allows customers to see the hanging carcasses, emphasizing their commitment to transparency and whole-animal sourcing.
00:09:26 Whole Animal Butchery in Action: Jason breaks down a quarter of beef, separating primal cuts like the cross rib, chuck, and ribeye. He explains that this practice is essential for sustainability and truly supporting local farmers. He also points out that the deep yellow color of the fat is a key indicator of the animal's grass-fed diet, which is high in beta-carotene.
10:51 Creating Value-Added Pork Products: A pork leg is broken down to make char siu for the in-house bakery's croissants, showcasing the integration between the two sides of the business. The skin is saved to be dehydrated into pet treats, leaving no part to waste.
11:52 Finishing the Scrapple: The tender meat is picked from the cooked pork head and folded into a polenta-like base made from cornmeal and 'ulu flour. The mixture is seasoned with sage, placed in terrine molds, and left to set overnight before being sliced for sale.
13:39 Serving the Community: The final part of the day is focused on customer service. The team keeps the display case stocked and cuts specific pieces of meat to order, fulfilling their mission of providing fresh, local protein directly to the people of Hawaii.