.....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.
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 rant/img/vbsmilies/smilies/lookaround.gif
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.
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
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.
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.
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?
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?
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.
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
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
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.........
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.
any place serving somethig like this, would make me a friend for life............this and a cold beer...........New England at it's best..................
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