Kent Schoberle has a background in animation but traded his computer mouse for a sharp knife in 2010. A passionate butcher, cook, and meat professional, he’s been fully immersed in all aspects of pasture to plate meat systems while forging strong producer and client relationships. After cutting his teeth in the Bay Area, learning the intricacies of whole animal butchery while working at farmers markets, butcher shops, and teaching private classes, he moved back to Texas in 2016 to assume global operational responsibility for a producer-owned meat company. In 2019 he managed a large contract to supply public schools in Austin, Texas with locally raised ground beef. His primary goal is to help build resilient, quality-driven regional food systems. In his spare-time he enjoys staying healthy and fit, working with stained glass, and foraging for wild mushrooms.