CORNING, N.Y. (WENY) — For the first time in a few decades, people will be able to get fresh locally sourced meat on Market Street. 

After working in the family business and attending culinary school in New York City, Cameron Matthews is putting the final touches on his butcher shop just days Butcher's Son is set to open.

"We're a whole animal butcher shop so we're using every bit of the animal that we take. So, we're trying to utilize every last bit," Matthews said.

For people who have never worked with certain cuts of meat, Matthews plans on offering classes in the future.

"With everything going on right now, we're trying to hold back and we'll jump in to classes at a later date when people can be more comfortable, but we'll be doing pit mastery classes and everything else where people can learn how to run their smoker. Stuff that confuses a lot of people but everybody's really interested in."

Matthews is keeping things local by bringing in meat from farms in the Southern Tier and the Northern Tier.

"Everything we're getting is coming from local farms. We're working with four local farms. Right now we have a really tight partnership with Fieldstone Acres, which is in Campbell, where we're from. Tiffany Farms, which is up in Tioga and a few others," Matthews said.

After just 6 months of planning, the hard work of this second-generation butcher is coming to life.

"It's an absolute dream come true, we're thrilled to death and now that it's finally coming together, we've had hurdles along the way, but it's happening and it's happening pretty fast," Matthews said.

For months, COVID-19 caused delays in deliveries. Even though they don't have all the equipment for the shop, Matthews says he's eager to open.

"We've got an original date, we feel comfortable, we're good to go and we'll still be opening without a walk in cooler right off the bat, but we're making it work."

On Tuesday, December 1st, Matthews and a few of his friends will be behind the counter, open for their first day of business.