Scott Heintz moves a freshly slaughtered pig into his cooling room. The animals need to be hung for several days to increase the tenderness of the meat.
Image ©Connor Stefanison
Two pigs, unwilling to move, give Heintz a tough time as he gathers them into the processing plant. Most of the livestock that he receives comes from local hobby farms.
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A pig lies trapped under a sliding door, moments before being slaughtered.
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Using a .22-caliber rifle, Heintz shoots a pig through the head to try to ensure minimal suffering and a nondestructive kill.
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A freshly slaughtered pig lies lifeless in a pool of its own blood on the slaughterhouse floor.
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All useable parts are saved on the pig. Even eyeballs, which are sent to local school science classes.
Image ©Connor Stefanison
After years of practicing his craft, Heintz cleans his animals quickly and efficiently. Some may call it an art.
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Heintz spends hours upon hours working, often all by himself. Between the domestic and wild animals he receives, it's tough to find a day to rest.
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Kathy and Scott Heintz relax before leaving for work in the morning. They spend most of their days apart.
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Kathy Heintz loads her freezers with meats processed by her husband Scott. Heintz runs Meats and Eats all by herself.
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Customers at Meats and Eats feast on meals cooked by Kathy and processed by Scott.
Image ©Connor Stefanison
A Butcher's Life