The Inside Scoop!

with Cory Culmer

Interview with Tim Woodberry from Woody’s Butcher Block in Santa Maria

Cory Culmer:
Hi Tim…How did Woody’s Butcher Block get it’s name?

Tim Woodberry:
My nickname, as a child, was Woody. Everyone called me Woody because my last name is Woodberry.

Cory Culmer:
When did you open Woody’s Butcher Block?

Tim Woodberry:
November 12, 2012

Cory Culmer:
When I come in to Woody’s Butcher Block it seems very special. What makes your shop so special?

Tim Woodberry:
We truly care about our customers! We care about the quality of food that our customers take home.

Cory Culmer:
What is the difference between buying meat at a grocery store or a butcher shop?

Tim Woodberry:
Grocery stores sell meat based on price. They offer the cheapest meat at a lower quality. That meat is not consistent and doesn’t have strict quality guidelines and standards. Here at Woody’s Butcher Block our meat is part of a branded program. Our branded program controls consistency with breeds, age, feed, and includes no hormones or bi-products. That is just to name a few of the strict quality and standards guidelines of our meat.

Cory Culmer:
How old were you when you became a butcher?

Tim Woodberry:
56 years old

Cory Culmer:
How can someone else learn to become a butcher?

Tim Woodberry:
You can become a butcher by going to school or doing an apprenticeship with a butcher shop.

Cory Culmer:
Why do people call you “The Head Honcho?”

Tim Woodberry:
I gave myself the name because I am the boss. We like to have a lot of fun at Woody’s. The name always gives everyone a little chuckle!

Cory Culmer:
What types of meats do you sell here at Woody’s?

Tim Woodberry:
Beef, Pork, Lamb, Chicken, Fish, Frozen Seafood, Ground Wild Game, Sausage, and Jerky.

Cory Culmer:
Can you tell our readers about your sandwiches and how they can order a delicious lunch in the middle of their busy day?

Tim Woodberry:
Customers can call ahead to order lunch and pick up at their convenience. We carry 10 different types of sandwiches. Some sandwich names include: The Classic BLT, Chicken Chipotle, Italian Stallion, and Here Piggy Piggy! Our newest sandwich is ti-tip served on a french roll with seasoned butter and homemade salsa.

Cory Culmer:
What is your favorite part of having a butcher shop?

Tim Woodberry:
My favorite part of having a butcher shop is my interaction with customers. I also enjoy giving back to our community.

Cory Culmer:
Along with your sausages, what other foods do you sell?

Tim Woodberry:
Woody’s makes our own jerky. We currently carry 5 types of jerky (5 Beef and 1 Pork) and are working on developing a 6th. We carry many provisions. Our August special is whole BBQ’d Tri-Tip already prepared and cooked!

Customers can call ahead to order lunch and pick up at their convenience. We carry 10 different types of sandwiches.

Cory Culmer:
Would you tell our readers about your homemade sausages?

Tim Woodberry:
We have 11 different types of sausages here at Woody’s. Our most popular sausage is our Woody’s Santa Maria Style Sausage. We make this sausage with beef, smoked bacon, sundries tomatoes, cilantro, onions, Serrano chilis, garlic, and beer. It is also my favorite!

Cory Culmer:
I see that you sell fish at Woody’s too. Can you tell me about that?

Tim Woodberry:
We have a new fish program that started 6 weeks ago at Woody’s. We currently are carrying seasonal White Seabass and Tombo Tuna from Hawaii. Our availability is always different, we want to carry the freshest fish possible. Steelhead Trout is our constant seller. The trout comes from Mount Lassen Trout Farm which is the only fishery supported by the Monterey Bay Aquarium Seafood Watch Program. (The Monterey Bay Aquarium’s Seafood Watch Program helps consumers and businesses choose seafood that’s caught or farmed in ways that support a healthy ocean, now and for future generations.)