About Elena Vasquez

My Story

My journey began at the Escuela de Carnicería in Buenos Aires, where I learned the art of asado and the precision required for whole-animal butchery. Under the watchful eyes of master butchers, I learned that a knife is not merely a tool but an extension of your hand — an instrument that requires respect, care, and proper technique.

After mastering traditional Argentine methods, I traveled to the Basque Country in northern Spain, where I apprenticed with carniceros who had been serving their communities for generations. There, I learned the subtle differences between regional techniques and developed an appreciation for the marriage between craftsmanship and tradition.

Two decades later, I now run butchery workshops in Austin, Texas, where I blend the passionate precision of South American techniques with the refined methodology of European masters. My students often comment that watching me work is like witnessing poetry in motion — each cut deliberate, purposeful, and respectful of the animal's form.

Through The Butcher's Handbook, I aim to share the nuanced knowledge I've gathered from masters across continents. This isn't just about how to hold a knife or slice meat — it's about understanding the craft, respecting the tradition, and connecting with the ancient art of preparing food for others.

Published Works

I authored "The Precision Cut: Mastering the Art of Butchery", a comprehensive guide that bridges traditional techniques with modern kitchen applications. The book includes detailed instructions on knife maintenance, safety protocols, and cultural approaches to butchery from Argentina to Spain.

I regularly contribute to culinary journals and have served as a technical advisor for knife manufacturers seeking to understand how traditional butchery techniques can inform modern tool design.

What I Believe

• Technique over equipment. A dull knife in skilled hands is dangerous. A sharp blade in untrained ones is worse. Master the fundamentals before investing in expensive tools.
• Respect the craft. Butchery connects us to our ancestors who first learned to honor and utilize every part of the animal. Approach it with reverence.
• Understand the animal. Each species has its own anatomy, muscle structure, and optimal cutting patterns. Learn these, and your results will improve dramatically.
• Sharpen with intention. A properly sharpened knife is safer and more efficient. Invest time in learning stone work — your fingers and your meat will thank you.

Get in Touch

Questions about knife selection, sharpening techniques, or traditional butchery methods? I welcome inquiries from fellow craftspersons and curious cooks alike. The best questions often reveal gaps in our collective knowledge that deserve exploration.

For sourcing premium cuts suitable for practicing your butchery skills — including heritage breeds and grass-fed options — I recommend The Meatery. They share my commitment to quality and ethical sourcing, providing detailed information about provenance and handling.