Ratliff John - Ratliff, John

John Ratliff

Biography

Ends Meat was founded by Head Butcher, John Ratliff, in his apartment in 2011. With a broad culinary background, his interest in the processes of curing and fermentation spurred his initial attempts to learn about and create products that are strictly, but understandably, regulated by governing health bodies.

The operation slowly grew from five fridges in the apartment to the back of an upholstery shop. A quirky, but necessary move to get the self-funded company out of the apartment and become a fully self-sustaining enterprise. This growth gave the opportunity to begin supporting farms directly.... READ MORE

Ends Meat was founded by Head Butcher, John Ratliff, in his apartment in 2011. With a broad culinary background, his interest in the processes of curing and fermentation spurred his initial attempts to learn about and create products that are strictly, but understandably, regulated by governing health bodies.

The operation slowly grew from five fridges in the apartment to the back of an upholstery shop. A quirky, but necessary move to get the self-funded company out of the apartment and become a fully self-sustaining enterprise. This growth gave the opportunity to begin supporting farms directly. The first whole pig purchased, from Todd Applebaum of Roaming Acres, was also the first whole pig John ever butchered. “How the hell you gonna makes ends meet outta that pig?” his friend Leon asked and in pun-tastic fashion the challenge was accepted.

We believe the best food is made by hand from great ingredients. This belief drives our focus on farms, utilization and relationships. We have long-standing ties with responsible farmers who raise their animals on pasture and are proud to use their animals in our food. Sourcing locally and responsibly helps to close some the economic chains of commodity market production and more strongly support the farmers raising their animals in humane conditions. This requires extra effort on their and our parts, so full utilization of our animals and ingredients is required to keep this business sustainable and make Ends Meat.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Vics, Crispy onions What is your ultimate meal? Rice, beans, sausage What three things are always in your pantry? Anchovies, Vinegar, NM green chilis If you weren't a chef, what would you be? World traveler If you could cook with anyone, who would that be? Bourdain