THOMAS FRITZINGER, Head Butcher
With over 10 years of experience in the meat industry, Thomas Fritzinger brings a deep commitment to quality in every cut. Originally from Hampton Roads, Virginia, Thomas began his career in grocery retail, where he built a strong foundation in meat cutting, food safety, and customer service. He later took over operations at a local farmers market, expanding his expertise in working directly with small producers. There he collaborated closely with local seafood providers and farmers to provide fresh, responsibly sourced meats.
In 2023, Thomas relocated to Western North Carolina to immerse himself in the region’s vibrant community of small farms and sustainable agriculture. As our Head Butcher, he works closely with our local producers to provide expertly prepared cuts that reflect the integrity of the animals and the land they come from. As Head Butcher, Thomas is dedicated to supporting ethical sourcing, building strong relationships with local producers, and delivering top-quality meats to customers who care about where their food comes from.
TRISH COLE, SHOP COORDINATOR
Trish has been at the butchery since day 1. She is the one who keeps everyone and all things moving in the right direction – cut sheet review, processing schedules, field kill coordination, and HACCP/regulatory compliance.
Bob Shipley, Watauga Butchery Manager; Partner in Shipley Farms Beef
Bob grew up on his family farm just over the mountain from our shop, a mile or so away. Bob’s dad taught him to have a passion for his work, doing things the right way and serving people well. In fact, much of what happens at Watauga Butchery can be traced to Bob’s dad, R.G. Shipley Sr., and his friendship with Mr. Willie Cole. The Shipley and Cole families share a connection from years of attending church together, and before that, back to when Franklin Cole was a student in R.G.’s vocational agriculture class in high school. In truth, many of our customers can trace their careers in part to R.G.’s training somewhere along the way. After retiring from a career in financial services, Bob partnered with his son as well as the then 101-year old R.G. Sr. to launch the retail meats venture of Shipley Farms Beef.
Shipley Farms Beef is a family farming operation built on the legacy of R.G. Shipley Sr, a 1980 inductee into the NC Agricultural Hall of Fame. The Shipley family has raised cattle, as well as sheep and tobacco in years past, in the valley just West of Boone for 150 years. In 2014, at 101 years old, RG along with his son and grandson began packaging and selling our beef as a dry-aged, pasture-raised and locally grown product from our North Carolina mountain farm.