MEET THE TEAM
We're good at this
PJ JACKSON
CO-OWNER & CEO
I grew up in the outskirts of Charlotte and graduated from Appalachian State in 2001. I've been a hunter and fisherman my entire life. I worked as a mechanical designer for sport fishing yachts, then in logistics, then in orthopedic device sales and eventually in operations and management. After that I did a "walkabout" where I toured and staged and studied with multiple East Coast butchers and processing plants. I became a butcher at The Chop Shop, then quickly the head butcher, and eventually the General Manager.
Within three years my wife and I bought the business. Since then, we have built and now operate a USDA-inspected plant to satisfy our retail and wholesale needs, as well as a catering/private dinner program. Two years ago we opened our Charlotte retail butcher shop. We have two sons, Miller (17) and Lucas (12).
A denver steak. I think this is best cooked over fire, close to medium. It gives all of the fat a chance to render, and with its square sides you have a ton of surface area to get a perfect crust all the way around.
Probably fixing something. I have a 100+year old home, 3 shops to maintain, and I work at the farm - so there's always something broken there. But if I had my choice I'd rather be hunting or fishing with my kids.
Chicken and beef and pork stock. I'm always baffled when I go to a friend's house and they don't use stock in (almost) every meal.
Grilled chuck eye steak and roasted potatoes. Fast, easy, and delicious with minimal cleanup.
How to cook on and maintain a cast iron skillet, a stainless steel pan, and a carbon-steel pan.
Lately it's been a marinated tri-tip cooked over wood fire and topped with sauce made from charred tomatoes, oyster sauce and fresh herbs. Another go-to is a charcoal grilled spatchcocked chicken marinated in Greek yogurt, lemon zest and browned garlic, then dusted with sumac.
SHARON JACKSON
CO-OWNER & PRESIDENT
I am the Co-Owner & President of the Chop Shop. PJ and I moved to Asheville 10 years ago and had the opportunity to buy the butcher shop 9 years ago. I first started out in admin to get the business going, it was supposed to be temporary but we quickly realized they couldn't do it without me :)
Besides owning & working for the Chop Shop, I make pottery in my spare time and am a mother to two boys in my other spare time. We love to travel when we can and always enjoy good food wherever we go.
Bavette! Salt & pepper, medium rare on a grill then sliced thin.
Pottery, mothering, traveling.
Meat-based? Chicken stock, beef broth. Non-meat? York Peppermint Patties :)
Something quick & easy, usually asian. Fried rice or some sort of meat or veggie over rice with lots of ginger.
A good meal doesn't need to be complicated. Good, fresh ingredients that incorporate salt/fat/acid/spice, you can't go wrong. Also, a couple of steaks can go a long way, not everyone needs they're own personal steak. Grill up a couple steaks and slice them up for everyone to share.
I like to try new recipes when cooking for my family, one of my favorites for a while was boiled then roasted whole cauliflower with a tahini/yogurt sauce on the bottom and a basil based chimichurri sauce drizzled on top. That with some grilled and sliced Bavette and a baguette is a perfect meal to me.
URIAH STANDISH
CO-OWNER & OPERATIONS OFFICER
I am a co-owner and the Operations Manager for the Chop Shop Butchery! I started at the Chop Shop in 2017 after moving to Asheville for culinary school. I spend most of my time at our USDA facility but enjoy helping at our retail shops and beef farm as often as I am able.
I truly love a Coulotte (or picanha) cooked over a very hot bed of coals, sliced thinly, and served rare with a zippy chimichurri sauce.
I like to spend time outside hunting, fishing, or camping.
I always keep try a quart each of Sea Island Red Peas and collard greens in the freezer. It's one of my favorite meals, especially if there is a pan of cornbread involved. Both dishes made with Chop Shop bacon and ham hocks, of course.
One of my go-to quick dinner meals is to stir fry a pound of ground beef and whatever vegetables I have in my fridge. Then, I mix in one of Momofuku's noodle packs. Super quick, super delicious.
I would choose a good thermometer over most pieces of kitchen equipment. I think it is invaluable in the kitchen. Also, dull knives scare me WAY more than sharp ones.
One of my favorite things to cook for family and friends is smash burgers. Endless flavor combinations, quick, easy, and a crowd pleaser.
ROB JONES
CO-OWNER & HEAD BUTCHER
My Name is Robert Jones and I am a co-owner and the head butcher for The Chop Shop. I started at the shop in 2016 after moving to Asheville to pursue the wonderful food industry here. I spend most of my time at the Asheville butcher shop, but I love visiting our Charlotte store and working at our USDA facility to help guests and train our staff on butchery techniques.
Personally, I think a hangar steak should be on everyone's meat bucket list. It's versatile, perfect at any temperature—from rare to well done—and thrives over live fire.
When I'm not working I'm on the mats training jiu-jitsu.
Frozen grapes.
Right now my go-to meal after a long work day and practice is baked fish and a sweet potato with a drizzle of hot Japanese barbecue sauce.
Master the fundamentals, as they are the building blocks for success.
Linguini and clams with homemade pasta.
PJ Jackson
Co-Owner & CEO
Sharon Jackson
Co-Owner & President
Uriah Standish
Co-Owner & Operations Officer
Rob Jones
Co-Owner & Head Butcher