Tag Archives: primal cuts

Don’t get ripped off!

12 Apr

Primal Cut buying tips:

If you plan to purchase a whole primal cut such as whole ribs, or whole top butts (for sirloin), or whole tenderloin, etc., with the intention of having the butcher cut them up for you, make sure to ask for all the trimmings. Have the butcher grind them up for you, and use as you would ground meat. Otherwise he’ll do it anyway and sell it to others.

You paid for that meat – don’t get ripped off!

 

Butcher Tip of the Week

Never make love to a pig – they’ll squeal on you every time.


I’m finally becoming fashionable.

6 Dec

Do I look fat in this?

And it’s not just because of my nice white coat.  I’m stoked because I’m seeing a local movement to quality meat preparation across the country. And I think it’s because people are more informed.

They have access to more information.  There are books about meat like Primal Cuts. There are magazine articles.  People  are starting to learn the health benefits of eating locally, and insisting on the best quality.

So there’s genuine interest, and I think a lot of it’s about health.  I think a lot of it is based on people not getting the quality they want from large supermarkets.  And so I think this “nouveau butcher” (oops, French) movement is really starting to take off.

I just wish there was enough interest for someone to actually come in and do this for a living, and open a little shop somewhere.

I’d like to see more people try to learn the art of of butchering before it’s lost.  I would really like to see someone carry this trade on, I’d like to see more little corner butcher shops out there, with service and quality and  cooking tips and so on and so forth.  On the West Coast, in the gourmet markets, we used to write the cooking instructions on the package for the customers.  Why don’t we do it everywhere?

Oh, as for my white coat… does it make me look fat?

Meat’s neat – read the book.

15 Nov

Word’s getting out there about what good butchers believe in.  We believe in quality meat from happy, healthy animals that have been lovingly raised and humanely killed.  We believe in clean pastures, local produce and ethical farmers.  And great food.

All that – and much more – is part of a terrific book that I’m delighted to be part of.  It’s called Primal Cuts – Cooking with America’s Best Butchers, from Welcome Books.  It’s a showcase of America’s top fifty butchers, and I’m proud to be included (alphabetical order, so I’m the last one in the book – but hey, last is best, right?)  Take a look at their website and click on “look inside” – I start (!) on page 274.

Let me know what you think.  And no, I was not trying hide my chin.