or Connect
New Posts  All Forums:Forum Nav:

looking for meat

post #1 of 9
Thread Starter 
I have a question. It's possible to buy horse meat in the US?

Looking for meat sometimes seams very difficult. I like to go to butchers, I not very excited at the idea of buying meat that has been sitting sliced all day, I am used to the old way: you go to the butcher and ask him to cut what you want, in the thickness you need...And why if so difficult to find lard (I rendered my own lard), but was able to find it only at the butcher!
Anybody knows some farm were the raise pigs in the NYC area.
Many times China town is the only place you can find ingredients otherwise not available.
If you buy birds in the stores, they come out clean (with no liver and gizzard). For professional chefs no problem they have their own sources, but for non professionals? I have never seen the rabbit sold with the head. Why not?
Sometimes it's already hard to swith to the different cuts (if you are not used to the americans). But I find the beef very good in the US.

If you have some store and suggestions I'd appreciate.

P.S.: maybe chinatown is still the best option also for fish...
post #2 of 9
dear francesca,
horsemeat is not readily available in the u.s. occasionally if you have the right connections you can find it. people in the u.s. don't find it as appealing. most of my italian in-laws use thin sliced top round for their bracioles.
post #3 of 9
Francesca, are you in NYC, or nearby? If so, you might want to go to some of the butchers and fish stores on Ninth Avenue from the high 30s to the mid-40s (in Manhattan). I especially like Giovanni Esposito, at Ninth Avenue and 38th Street. They have "ethnic" cuts and animals available, and can order things the supermarket would never, ever carry. I'm not sure about horse, though. Also, there is still at least one Italian butcher on Bleecker Street in Greenwich Village -- Faicco's, which also has a store in Brooklyn.

There are also good stores in the Bronx -- in fact, all over the 5 boroughs. You just have to know where the "ethnic" neighborhoods are. ;)
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #4 of 9
Thread Starter 
Thank you Suzanne, you have been helpfull. Last summer I was living in the City, expoloring for food was easier ( I found many interesting things also in Astoria)...I will try Giovanni Esposito.
post #5 of 9
Some Somali and Ethiopian grocers sell Camel meat. You might want to try that as a substitute. :)

post #6 of 9

OMG, kuan...
Although we are a mediterranean people, only few of us are familiar with camels! How many hours must they cook to become tender?

Maybe a donkey would be better:chef:

post #7 of 9
Thread Starter 
Stracotto d'asino?????
I will very happy to cook dunkey, the problem is finding it...
post #8 of 9
Stracotto d'asino, ovviamente...:lips:

You're right, finding donkey meat in US must be even more difficult than finding horse meat...but what about CAMELS? Do they import frozen meat from Ethiopia, or do they grow up whole alive camels somewhere in NYC?

Apart from that, years ago I too spent some time abroad (Northern Europe, not US) and remember I had the same problems in finding italian-like meat cuts...although the quality of meat was generally very good. Most of all, I had major problems with fish! Apart from cod and salmon, finding something decent was really hard :(

post #9 of 9
Actually the camel meat here is imported from Australia. The meat I tried came from the upper part of the lower shank, so kinda like calf muscle. It's tough... very tough :)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking