Sutter Meats is owned and operated by the husband and wife team of Terry and Susan Ragasa. Terry brings several years of industry experience including an invaluable apprenticeship with Master Butcher Joshua Applestone of Fleisher's Grass Fed and Organic Meats in the Hudson Valley of New York. Under Josh's tutelage, Terry studied all aspects of traditional butchery and learned the importance of sustainable sourcing for quality and taste. After his apprenticeship, Terry went on to ply his trade in New York City where he developed the first whole animal butchery program in Fort Greene Brooklyn, and helped to open a green grocer and butchery in the Chelsea neighborhood of Manhattan. Susan, who after more than a decade of managing a team of print production professionals at Christie's Auction House in New York City, was craving meaningful, community-supporting work. Inspired by the writing of Wendell Berry, she made a life change and went to work at the very same butcher shop where Terry got his start. She brings her experience in management and butchery to tackle the unique logistical challenges of running an independent butcher shop.
The decision to open Sutter Meats in Northampton was made after careful consideration. The population of the Greater Northampton area is well educated and deeply concerned with sustainable practices; most important to us, the act of eating locally. Northampton is within close proximity of our established farms, and centered among a long list of independent local farms that we can work with to mutually grow our businesses. In addition to selling the finest quality meat, Sutter Meats will also tap into the populace's desire for information by leading demonstrations, teaching classes and seminars on home sausage making, general knife skills, and animal breakdown. Sutter Meats looks to become an integral part of Northampton's culture and identity, and will do so with hands-on commitment from Susan and Terry.