Less stress for animals. Less stress for farmers and ranchers.
Anna Borgman and Jesse Vosler both learned slaughter and butchery at a state-inspected meat shop where they worked for a combined five years. After leaving the shop, they started Chaos Farms mobile processing with the goal of creating an on-farm slaughter business that removed the stress of transporting animals to a slaughterhouse. Reducing stress on the animals leads to better meat and reducing stress on farmers and ranchers creates a more viable and sustainable way of life for the people raising local food.
Originally from Oregon, Anna moved to Montana in 2019 after finishing culinary school and a master’s degree in food systems policy and natural resource management. Anna worked as a line cook for two years before deciding to leave the kitchen to work as a butcher full time. She spent two years at a state-inspected shop learning slaughter and whole-animal butchery. She now does wild game processing and teaches slaughter and butchery classes around the country when she isn’t wrangling her donkey and a small herd of goats.
Born and raised in Montana, Jesse left the state after high school to serve four years in the Marine Corps. He then returned to Montana and began making knives in a hand-built forge. In 2020, Jesse began working at a local meat shop where he eventually became the slaughter floor manager. Working as a butcher and slaughterman has shaped Jesse’s knife-making as he tests every new design in real-world scenarios from skinning and gutting to butchering and cooking both wild game and livestock. In his free time, Jesse tends to his ever-growing flock of chickens, most of which he hatches. All of the colorful Chaos Farms eggs are a product of his breeding program.
