Jered Standing dead at 44: Beloved ethical butcher's suicide death shocks LA's foodie community

A popular Los Angeles butcher who championed animal welfare and ethical meat sourcing has died aged 44, it has emerged. 

Jered Standing, owner of Standing's Butchery in Hancock Park, was found dead at his home on February 22, The Los Angeles Times reported. The newspaper said the LA county medical examiner ruled that he died by suicide.

The former vegetarian opened his butchery in 2017, which has since become one of the most popular butcher shops in LA. 

Standing built his company with a focus on sustainable sourcing and whole-butchery. He insisted on limiting waste by using every part of the animal and sourced his meat only from California farmers that prioritized 'free-range habitats, heritage breeds and all-grass diets'.

The butcher, who also hosted the popular burger pop-up Burgers by Standing's, had recently announced plans to open a second butchery and reportedly had aspirations to open a restaurant, including a permanent home for his pop-up.

His death has shocked LA's foodie community, with many saying they have suffered a 'tremendous loss' and that Standing will be 'deeply missed'. Customers said he was a staple in their 'daily routine' and that his shop 'made me feel at home' in the city.

Jered Standing, (pictured) owner of Standing's Butchery in Hancock Park, was found dead at his home on February 22. The LA county medical examiner ruled that he died by suicide

The 44-year-old butcher championed animal welfare and ethical meat sourcing. Standing (pictured) opened his butchery in 2017, which has since become one of the most popular butcher shops in LA

The former vegetarian operated his butchery with a zero-waste policy which saw Standing use all parts of the animal, including scraps, bones and other choice-cut byproducts. He would use the less-desirable meat parts in stocks, chili and dog food and treats

Standing will be remembered for his thoughtful meat sourcing, high-quality products and incredible customer service.

All of his products, which included grass fed beef and lamb, heritage breed pork, pasture raised chicken and duck, were sourced from farmers in California that Standing had developed personal relationships with. 

His butchery operated under a zero-waste policy which saw Standing use all parts of the animal, including scraps, bones and other choice-cut byproducts. He would use the less-desirable meat parts in stocks, chili and dog food and treats.

'We're very proud of our ability to use every part of the animal that comes in,' he told Voyage LA in 2019. 'We make a wide and ever-changing variety of sausages in-house, with unique flavors you won't find anywhere else. And no one can come close to our level of service.'

Standing prioritized being a 'hospitality business' and made an effort to 'connect with our guests on a deeper level than just "customers",' he previously said.

He would often stand behind the meat counter and engage directly with his clients, showcasing his latest products or sausage flavor, as well as recommend cooking techniques for every cut of meat he had for sale.

Standing educated his customers about the importance of closed-loop farming - a practice that recycles all nutrients and organic matter material back to the soil that it grew in - and other sustainability principles by hosting butchery classes at the shop and on his social media channels.

The butcher also helped meat shoppers debunk industry terminology and better understand what they should look out for when shopping at bigger grocers or supermarket chains.

Standing built his company with a focus on sustainable sourcing and whole-butchery. He insisted on limiting waste by using every part of the animal and sourced his meat only from California farmers that prioritized 'free-range habitats, heritage breeds and all-grass diets'

Standing prioritized being a 'hospitality business' and made an effort to 'connect with our guests on a deeper level than just "customers"', he previously said. He would often stand behind the meat counter, showcasing his latest products or sausage flavor, and recommend cooking techniques for every cut of meat he had for sale

'There are so many tricky words out there these days. "Natural" really means nothing, and "organic" really only has to do with the feed,' he told Food & Wine several years back. 'All the animal welfare aspects have recently been taken out of the organic certification, so you might still be getting a really confined animal.'

He added: 'Natural beef can still be grain-finished instead of entirely grass-fed, which means the animal may have also been sick for the last 100 days of its life. So not only are you potentially buying a sick animal, but a bland one as well.'

Standing's customers have now taken to Instagram to leave heartfelt tributes to the butcher on his final post, which was made in October 2022, ahead of his shop's five-year anniversary.

'A tremendous loss. You will be so messed by so many. Rest in peace, my friend,' one well wisher wrote today.

'Jered your shop eased me back into the meat eating game many years ago. You were always so sweet and generous with your time. You will be so missed,' echoed another.

One customer added: 'Jered, you were such a bright light for me. Finding your shop was one of the first things that made me feel at home "home" when I moved into the neighborhood. Your shop has been a part of so many beautiful gatherings with friends and family. Thank you for nourishing us, you will be missed deeply.' 

Standing's customers have now taken to Instagram to leave heartfelt tributes to the butcher

'Nearly every Sunday for the past six years, you were a part of my daily routine. I grew more confident in cooking from your insight and tips,' echoed another. 

'One of the very very best people in LA’s food scene, I remember him helping me find amazing Halal goat meat for an event I had. He went out of his was to help me and I never forgot about how sweet of a soul he was. Rest in peace, I am shocked by this news,' one mourner added. 

Standing moved to Los Angeles in 2012 without a 'plan or any money', he previously shared in an Instagram post. He would bounce between sleeping on his friend's couch or in his $500 Toyota Corolla.

He managed to secure a 'life-saving' $10-per-hour seasonal part time job in a meat department, where he was eventually offered a full time role. The position taught him butchery basics.

At the same time, he 'worked for free' at a 'small, hot restaurant learning how to break down whole animals', he recalled. He also watched 'endless hours of butchery videos' online to learn more about the industry.

About a year after snagging his seasonal role, Standing became the Head Butcher and General Manager at a different company.

'I was NOT qualified,' he said, adding that he had to 'learn so much for this new undertaking'. It was during this time that he became inspired to start his own business.

Standing, who grew up eating free school lunches and held a 'string of low paying jobs' since he was a teenager, eventually ran one of LA's most popular butcher shops

'My confidence high, I thought something along the lines of "Hey I know how to run a butcher shop, I should open one of my own",' he said, noting that developing his own business was difficult and took a lot of hard work.

Standing, who grew up eating free school lunches and held a 'string of low paying jobs' since he was a teenager, eventually ran one of LA's most popular butcher shops.

'I’m an ambitious person. As such, I spend a lot of my time focused on the future,' he penned in 2022, one month ahead of the five-year anniversary of Standing's Butchery.

'Thinking about all that I want and don’t yet have. But occasionally I do allow myself time to look back and reflect. To see how far I’ve come.'

If you or anyone you know is struggling with suicidal thoughts, please call the Suicide Prevention hotline on 988 or go to SuicidePreventionLifeline.org.