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Meat Butchers That Don't Cook.......

post #1 of 27
Thread Starter 

.....Or at least don't somewhat about cooking should NOT BE BUTCHERS............

Went to Stop and Shop , and had to ask for a 6 bone pork rib roast, as they had none out. (At least I got a good price at $1.30/lb, this roast, which is at least two meals, cost me ~$6.50).

Anyway, new guy thre I guess, as I never saw him before, and the meat manager was not to be seen. I told the guy run the chine bone thru the saw so I could remove it and the feather bones.

Get home, and this is what I find:

 


What a way to ruin a nice piece of meat......

What I wanted was him to just shallow cut like this:

 

 

Had I been making a true roast out of it, the entire roast would have been ruined, as with the cuts he made it would get all dried out.

Since I am roast/braising over kraut it, I just tied it up and it will be okay..............but that is not the point......who in the hell would cut a piece of meat like that, nevermind being a "professional" doing so?.......

 

Sorry for the rantlookaround.gif

post #2 of 27
Use only union butchers
post #3 of 27

Many markets have "meat men" but few have butchers any more.

 

I've started doing cuts like that myself with a meat saw (old school) rather than try to explain to the meat man what I want.  In my area I suppose if I spoke Spanish better I'd have a better chance but I don't, so...

 

Sometimes it pays to be excessively descriptive.  When explaining what I want I often say the words, like "pork loin roast", then slap my ribs while saying "puerco", "oink oink".  (They might laugh but they understand every time!)  Then motion with hands in the 'big and heavy' kind of gesture.  Then when they go get what I want I wag a finger and get them to bring it to me.  If trying to get the chine cut I then draw a line with my finger and get very detailed.  If the meat man nods and looks like he understands I let him cut; if not I then wave hands in the "forget about it" motion and point to the scale and say something like "no, no, I'll take it as is, just weigh it and let me get out of here please".

 

For specialty cutting I go to a specialty butcher.  Works every time.  I just costs more, but that is better than the frustration of dealing with the "meat men".

 

Regarding butchers that don't cook... that seems to me to be fairly common... with the exception of the BBQ grill, which they all seem to be quite skilled with.  The better meat men and every butcher I've known at least knows the characteristics of the various cuts and can give good preparation advise.  I don't know if they could execute such dishes on their own or not.

post #4 of 27
Thread Starter 

i can remember going to a butcher shop like this when i was young when men were men, grandpa would take me down there to get his chicken feet and  hog jowls

 

 

 

post #5 of 27

Maybe he thought he was doing you a favor by cutting through it for you.

post #6 of 27
Favor or not, I would have beat that man with the meat he cut for me. GRRRRR!!!!!
post #7 of 27

I blame the public who want to save a few cents so they go to grocery stores, Wal-Marts and Costcos and the likes.  Shame on those who contribute to the demise of the butcher.  I live in Boston and there really are no butcher shops in town.  Everything is shipped cryovaced.

post #8 of 27
Quote:
Originally Posted by carpenter View Post

I blame the public who want to save a few cents so they go to grocery stores, Wal-Marts and Costcos and the likes.  Shame on those who contribute to the demise of the butcher.  I live in Boston and there really are no butcher shops in town.  Everything is shipped cryovaced.

 

In individual portions?

post #9 of 27
I think the carpenter should stick to his profession while us experts focus on what we do best.....and that is to cook an plate.
post #10 of 27

I try to seek a meaning from your ambiguity.  "Cook an plate"?  What is that?  Are you a butcher who cooks?  I'm defending the real butchers out there.  Hmm, nazi?


Edited by carpenter - 3/24/13 at 2:44pm
post #11 of 27
Quote:
Originally Posted by carpenter View Post

I try to seek a meaning from your ambiguity.  "Cook an plate"?  What is that?  Are you a butcher who cooks?  I'm defending the real butchers out there.  Hmm, nazi?

 

Soup nazi. The Seinfeld episode.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #12 of 27
Quote:
Originally Posted by dutch oven View Post

Use only union butchers

Stop and shop is union.

post #13 of 27
Quote:
Originally Posted by carpenter View Post

I blame the public who want to save a few cents so they go to grocery stores, Wal-Marts and Costcos and the likes.  Shame on those who contribute to the demise of the butcher.  I live in Boston and there really are no butcher shops in town.  Everything is shipped cryovaced.

Huh?

 

There are amazing butcher shops in/around Boston, and the suburbs.

post #14 of 27
Quote:
Originally Posted by SquirrelRJ View Post

Huh?

There are amazing butcher shops in/around Boston, and the suburbs.
Which stop & shop?
post #15 of 27
Quote:
Originally Posted by dutch oven View Post

Which stop & shop?
Most likely a Big Y
post #16 of 27

Thankfully there are still a few butcher shops by me.

post #17 of 27
Quote:
Originally Posted by Tomago View Post

Thankfully there are still a few butcher shops by me.
Don't shun Big Y. I have a good friend who is a certified butcher who works at Big Y. If you are in Newton, ask or Big Al.
post #18 of 27
Quote:
Originally Posted by TheSoupNazi View Post


Don't shun Big Y. I have a good friend who is a certified butcher who works at Big Y. If you are in Newton, ask or Big Al.

Your in Ct

post #19 of 27
Yes, but spend most of my time working in the Boston burbs. Billy, where are you from? Are you familiar with the wonderful city of Boston?

With that being said, I can't wait to get back to Everett to visit and cook for my Uncle who is a war vet.
post #20 of 27
Quote:
Originally Posted by TheSoupNazi View Post

Yes, but spend most of my time working in the Boston burbs. Billy, where are you from? Are you familiar with the wonderful city of Boston?

With that being said, I can't wait to get back to Everett to visit and cook for my Uncle who is a war vet.

I grew up on the East Side of Bridgeport, worked for General Electric on Boston Ave. I traveled to Monroe all the time, almost everyday, my girlfriend lived there..........I took my family to Boston and New York after a 3 night train trip from Vancouver BC to Toronto. I really enjoyed Boston, I missed Fried clams, Cherry stones on a half shell and Lobster Rolls.......................................ChefBillyB

post #21 of 27
Quote:
Originally Posted by ChefBillyB View Post

I grew up on the East Side of Bridgeport, worked for General Electric on Boston Ave. I traveled to Monroe all the time, almost everyday, my girlfriend lived there..........I took my family to Boston and New York after a 3 night train trip from Vancouver BC to Toronto. I really enjoyed Boston, I missed Fried clams, Cherry stones on a half shell and Lobster Rolls.......................................ChefBillyB
Billy, you are truly a romantic at heart....like me. There is nothing finer than Boston-style seafood.

As for CT, when I first moved here, I was in Milford, working in Stamford.

Great to have a fellow CT/MA connection here.
post #22 of 27
The best fried clams in the World are at Farnham's in Essex Mass
post #23 of 27

any  place serving somethig like this, would make me a friend for life............this and a cold beer...........New England at it's best..................

 

SoupNazi, My stomping ground was between Milford to Westport.........

 

Friedclams.jpg

post #24 of 27

Those look SO good!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #25 of 27

Brian is right most  super markets don't have butchers  they have meat handlers and wrappers. 95 % of allo meat delivered is what is called BOXD meat meaning already cut into th prime and secondary cuts. By you saying cut the chime  he did but he cut it all the way and therefore seperated into ribs. They pay a bit more for boxed meat but pass expense along to us. This way they don't have the expense of a butcher on payroll. They may cut the steak but not the loin or strip, that comes cut and trimmed. In fact if you ask a new guy to French a rack, he wont know how. A lot of steaks that come into restaurants are cut with a laser beam, no human hand.

CHEFED
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CHEFED
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post #26 of 27
Thread Starter 
Quote:
Originally Posted by ChefBillyB View Post

any  place serving somethig like this, would make me a friend for life............this and a cold beer...........New England at it's best..................

........

 

Friedclams.jpg

thumb.gif

post #27 of 27

Oh Billy....I'm going to have to change my pants now!   HaHa!

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