MET BUTCHER KEVIN
At Marrow Detroit, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!
We recently caught up with Kevin Cowens (aka Kev), Butcher at Marrow Detroit Provisions—who brings over a decade of butchery expertise to our Kercheval shop. Having joined the team about a year and a half ago, Kevin focuses on our sausage program and charcuterie production while working alongside the butcher team. His journey from seafood butchery to land animal expertise, combined with his passion for sustainability and craft, perfectly embodies Marrow's values. In this conversation, Kevin shares insights into his daily operations, his favorite products to both make and eat, and the amusing irony of being a "meat man" who spends his free time tending a vegetable garden.
Photography by Taylor Higgins
Q: How did you get into butchery?
A: I got into butchery over 10 years ago because I had been cooking in the industry for a while and had sufficient seafood butchery knowledge, but had a desire to learn more about whole animal butchery to further my existing culinary education. Especially since I was living in the Midwest—land of pork and beef! [laughs]
Q: When did you start working with Marrow Detroit Provisions?
A: I started at MDP about a year and a half ago.
Q: What initially drew you to Marrow Detroit Provisions?
I was attracted to the work environment here, the vision of the company moving forward, the growth opportunity, and the all-around attitude towards food, waste, and sustainability. This place spoke to me, if you will.
Q: What does a typical day look like for you?
A: I get in at 7:30 every day and organize the order of events—what needs to be done, what takes priority, wholesale orders, what's needed for the shop, etc. I have a particular focus on the sausage program and the charcuterie items, so that takes up most of my production time week to week.
Q: What's your favorite Marrow Detroit Provisions product?
A: My favorite product to make and eat is the sweet capicola, but as far as MDP packaged products go, I love the Calabria sausage.
Q: What's your advice for aspiring butchers?
A: Always ask questions. One thing I've learned in this industry is there are several ways to do the same thing and everyone has their own style. Be open and listen—it's not as difficult or as complicated as outsiders typically make it.
Q: Can you share a fun fact about yourself?
A: Most of my free time the past couple years has been engrossed in reading about and tending to our garden with my wife. Dealing with mainly vegetables outside of work and strictly being a meat man while at work will never not be funny to me!