Meg Montgomery leads a team that embraces whole-animal butchery, prioritizes local sourcing, and trains the next generation of butchers.
BLACK MOUNTAIN, N.C. (828newsNOW) — Tucked among the breweries, distilleries and mom-and-pop shops in Black Mountain, the steady clatter of knives and hum of coolers quietly signals the work underway at Foothills Farm and Butchery. Overseeing it all is Meg Montgomery, who started there nearly a decade ago washing dishes. Today, she manages field operations across multiple locations.
Montgomery, now 33, is the field operations manager for Foothills, a vertically integrated farm-to-table company with a fierce dedication to local sourcing and whole-animal butchery. From supply logistics and training new hires to overseeing a team of butchers, line cooks and drivers, she’s the steady hand behind one of the region’s most innovative food systems.
But her journey into the world of butchery didn’t begin with a cleaver in hand. It started at the sink.
“I came in wanting to learn how to break down whole animals,” Montgomery said. “I was really interested in seeing the entire food system –start to finish. I just didn’t expect to fall in love with it.”
She now leads a team of butchers and assistants working out of Foothills’ Black Mountain shop, which supplies meat for three restaurants. Under Montgomery’s management, the shop runs on a whole-animal philosophy — turning every part of a cow or hog into usable product, from steaks and sausage to fryer tallow and demi-glace.
“It’s one of the only business models where sustainability and profit margins line up perfectly,” she said. “If you use everything, it’s the best for the planet — and for your bottom line.”
A hard-won craft
Becoming a butcher isn’t easy. There are no schools for it, Montgomery explained. The skill has to be passed down, one cut at a time.
“Most places don’t have the time or budget to teach someone from scratch,” she said. “But we make it a priority here.”
Her method is hands-on and rooted in repetition. Assistants start with one cut — say, trimming a sirloin — and repeat it until it’s second nature. After about four months of consistent work, she said, a motivated learner can begin to work independently.
“You can’t rush it,” she said. “But if someone’s eager and willing, I’ll make sure they get the opportunity.”
That’s personal for Montgomery. When she was promoted to manager just before the COVID-19 pandemic, she still didn’t know how to butcher. But when lockdowns halted restaurant operations, she took to the butcher’s table and learned from the team she now leads.
Building a new kind of butcher shop
Until recently, Montgomery’s entire butcher staff was female — a rarity in an industry historically dominated by men. That dynamic has shifted slightly, but the workplace culture remains welcoming and inclusive.
“The guys that come in now know exactly what they’re walking into,” Montgomery said with a grin. “One of my butchers apologized mid-interview because in 20 years working in slaughterhouses, he had never seen a woman on the floor — let alone four.”
Respect, she says, is earned in any kitchen or butcher shop. But today, she feels fully supported not just by her staff but also by the company’s male leadership.
“That hasn’t always been the case in this industry,” she said. “But it’s changing. And it feels good to be part of that.”
Feeding a community — and a movement
Montgomery’s responsibilities stretch far beyond the butcher block. She handles ordering, HR, inter-location logistics and training for new hires. During COVID, she helped pivot the company to online sales to stay afloat. And recently, she helped launch a new venture in Old Fort: Foothills Watershed, a family riverside hangout and bike park with an Oaxacan-inspired food truck that gets its proteins from the butcher shop.
She sees it all as an extension of her original goal: making the food system more transparent and equitable.
“As a purveyor, I get to make sure the money goes to the right places,” she said. “Selling whole animals is the most profitable model for small farms. That’s how we close the loop.”
Advice for the next generation
Montgomery hopes more young people — especially women — see a place for themselves in the trade.
Her advice? Walk into your local butcher shop and introduce yourself. And don’t underestimate the power of community — especially online.
“There’s a huge female butcher community on Instagram,” she said. “Some of my best friends are women I met through that space. We have matching tattoos. They were the ones who answered my questions when I was starting out — and now I get to do the same for others.”
Montgomery pauses to show off one: “Grind or die,” it reads, stylized like a meat grinder pun. Another says: “There better be hot dogs.”
“It’s funny, but it’s real,” she laughed. “This work, it’s tough, but it’s also creative, empowering and endlessly interesting.”
For Montgomery, the butcher shop may no longer be her daily workstation, but it will always be her heart.
“I’ll always oversee it. It’s my baby,” she said. “And I’m definitely leaving it better than I found it.”
828newsNOW News Editor Dee Pridgen thrives on making sense out of the chaos of a newsroom. She is a graduate of Troy University’s Hall School of Journalism and has more than 35 years’ experience as a reporter and editor.