My name is Sean Thomes and I am the owner / operator at Da Chop Shop. I have spent more than half of my life in commercial kitchens. Fine dining, casual dining, fast food, retail and of course, butcher shops. This life is not for everyone but I found the one, or should I say, she found me, that has gone through it ALL with me. My wife Autumn, who has been my rock and sounding board for many brainstorming sessions, has come to my aide and is helping with the back end of this business. She is an accomplished photographer and business woman in her own right and will, no doubt, help take Da Chop Shop on the right path.

Hey ya'll, I'm Sean

Through the years, some tougher than others, two things have always brought me joy and a sense of accomplishment; training others, and challenging myself. I have never claimed to have all the answers, but it’s that search for knowledge and constant humility that drives me. There is something about taking another person and showing them what excites you and have them share in your excitement. Explaining the nuances and answering the big questions, like “WHY?”. The answer that I got most often, and that absolutely infuriated me was, “that’s the way we’ve always done it”. I believe that we should learn to embrace the old ways and methods, but learn how to enhance them, not be simply complacent with them.

 I cannot pinpoint the events that surrounded me or the exact time when it happened, but at some point I started to care DEEPLY about how much food is currently being wasted in the industry, as well as where it was coming from, and how I came to receive it. So much so, that it made me very angry and frustrated that I couldn't figure out a way to fix it. There was always an ‘acceptable’ amount of waste, but even that became far too much for me. I have embraced my grievances and decided to put my effort into becoming part of the solution. Through Da Chop Shop, I want to help like minded farmers and homesteaders practice responsible animal husbandry in the most ethical way possible. So like the old time butcher shops, that were replaced by all encompassing supermarkets, I would like to guide folks through the process of cooking and using some of the “odd bits” that might either get ground up or discarded. I not only want to be your butcher, but a resource for utilizing every part of this animal.  

Pigs, goats, sheep

mobile slaughter & custom butchery

Travel is included within 45 miles of the 12533 zip code. Further travel is charged at $.50/mile.
A minimum 2 week lead time is needed for scheduling purposes.
 A $50 deposit is required to hold bookings.

Kill Charge (A basic dispatching, gutting and skinning)
$100 for any animal under 200 pounds (Hot Carcass Weight), $.50 each additional pound (final head count needed 48 hours prior to scheduled date)
Includes: Dispatching the animal(s), gutting, skinning (scalding not available), and full wash out. 

Processing
(A full farm to freezer experience) $1.50/lb (HCW)
Includes: Breaking down the animal(s) into retail cuts (Cut sheet will be provided). All meat will be vacuum sealed in freezer bags. 



*Lamb/Sheep must be sheared by customer prior.
**Minimum of two animals
Kill Charge (A basic dispatching, gutting and skinning)
$80 for any animal under 100 pounds (Hot Carcass Weight), $.35 each additional pound (final head count needed 48 hours prior)
Includes: Dispatching the animal(s), gutting, skinning, and full wash out. 

Processing
(A full farm to freezer experience) $1.25/lb HCW
 Includes: Breaking down the animal(s) into retail cuts (Cut sheet will be provided). All meat will be vacuum sealed in freezer bags. 

Sheep* or Goat

Hogs

pricing

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hudson valley ny mobile slaughter and custom butchery

(845) 693-CHOP (2467)
dachopshopny@gmail.com