so i've been going to a meat market...

Clark1961

Clark1961

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Okay, I'm a newby but going to an actual butcher shop is a good thing. I'm pretty much done with the grocery store for meat at this point. How say ya'll?
 
I usually go to Publix because they are convenient. I do go to a local butcher shop when I want something special.and I hate to say this, but I often buy meat at Sams club. They have excellent meat at good prices.
 
+1 on Sam's.

Nice thing about a butcher is they will custom grind for you.
 
Matthew said:
+1 on Sam's.

Nice thing about a butcher is they will custom grind for you.
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grind? I usually have to tip for that...

oh, that isn't what you meant, is it?
 
Clark1961 said:
Okay, I'm a newby but going to an actual butcher shop is a good thing. I'm pretty much done with the grocery store for meat at this point. How say ya'll?
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Which butcher shop have you been going to?
 
I never knew there were chain butcher shops. I just go to my local butcher shop from time to time if I have a special need. The grocery store takes care of 90% of what I want to do.
 
Publix is very good if you deal with the butcher. Have also had good results ,at the big box stores,if you deal with the butcher. Never buy off the shelf lately.
 
I wish there was butcher shop here.... I buy from Smiths and just did my once every two months grocery run yesterday.... Beef prices are through the roof.....:yikes::yikes::yikes::hairraise:
 
Yes. Yes yes.....local butcher is the way to go......we have been fortunate that the local sustainability movement has taken hold in our region and there are a few places we can get beef and poultry locally raised with no antibiotics. I have to admit the chicken is quite different and the sizzler cut beef is as good as the national brand ny strip.

Plus all the beef is dry aged and you can get the exact cut you are looking for.....


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I like Sam's for ribs, their beef is usually pretty good. I've got a local butcher shop, but rumor has it he buys from Sam's and repackages it!! :yikes:
Kroger supermarkets will run a sale on whole NY strips for $5.99 lb a couple times a year and I usually buy two, one to cook as a roast on the green egg and I cut and freeze the other one. The secret is to let them age a couple weeks in the refrigerator! :D
 
N747JB said:
I like Sam's for ribs, their beef is usually pretty good. I've got a local butcher shop, but rumor has it he buys from Sam's and repackages it!! :yikes:
Kroger supermarkets will run a sale on whole NY strips for $5.99 lb a couple times a year and I usually buy two, one to cook as a roast on the green egg and I cut and freeze the other one. The secret is to let them age a couple weeks in the refrigerator! :D
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Geez...

I will buy NY Strips and eat both in the same meal....:redface:....:rolleyes2:
 
Everskyward said:
You drive up to Edwards for meat?
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Edwards Meats on 44th and Ward in Arvada, I assume.

I buy meat once a year from a friend who raises buffalo, and augment with venison, antelope and elk as skill or luck allows.
 
N801BH said:
I wish there was butcher shop here.... I buy from Smiths and just did my once every two months grocery run yesterday.... Beef prices are through the roof.....:yikes::yikes::yikes::hairraise:
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Man, you ain't kidding. We were gonna get a couple of ribeyes the other night. $15! And I have to grill it myself?

Screw that. We got two awesome thick cut Iowa pork chops instead for $4. :yes:
 
Clark1961 said:
Okay, I'm a newby but going to an actual butcher shop is a good thing. I'm pretty much done with the grocery store for meat at this point. How say ya'll?
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There are still at least three real butcher shops in the small town I grew up in. They're all the type of place that'll cut your meat to order (2" thick steak? No problem!) and they package it in white butcher paper, the old fashioned way. On in particular, Oberle Meats, is great. I load up on real meats almost everytime I go home. Their prices are about the same as the junk that's sold at the larger grocery stores.

The Oberle family is personally responsible for at least 25 points of my cholesterol level! :)
 
We are enjoying our deep freeze full of deer for everything but a hamburger, then it is 80/20.
 
It depends on what I'm looking for. When I've got the big BBQ pit going and I'm doing briskets or ribs I'll hit the nearby HEB grocery store. I've found they have a habit of putting prime grade briskets in the big cooler with all the other briskets and not changing the price. Yes, there is a difference. :)
 
I have to drive all the way down to the hood to find a Carnecerita, around here it's Publix or Win Dixie, and Publix usually wins. There are some high end specialty provisioners and retailers that I use to supply yachts, but not really a 'butcher shop'.
 
Henning said:
I have to drive all the way down to the hood to find a Carnecerita, around here it's Publix or Win Dixie, and Publix usually wins. There are some high end specialty provisioners and retailers that I use to supply yachts, but not really a 'butcher shop'.
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40 years ago when I was into racing hydro's, a fellow racer ( I think named Dave Rawson) worked at a place called( Dundr) .. sp ? provisions in N FT Laude or Lake Worth area..... Absolutely the BEST beef I have ever eaten...
 
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CharlieTango said:
We have 1 supermarket and zero butcher shops in our county.

I started buying my beef on line 1 steak at a time. Free overnight shipping, dry aged, grass fed, ...etc. http://bentlyranch.com/beef.html
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Good God, I've been doing it all wrong.

$6 for a pound of stew meat? I should be getting ~$3600.00 for a 600lb. average weight feeder.

Like these people so proudly advertise, our calves are born in a pasture (like 99% of them are), raised on grass (duh), and roam freely until they encounter a fence. :lol:
 
txflyer said:
Good God, I've been doing it all wrong.

$6 for a pound of stew meat? I should be getting ~$3600.00 for a 600lb. average weight feeder.

Like these people so proudly advertise, our calves are born in a pasture (like 99% of them are), raised on grass (duh), and roam freely until they encounter a fence. :lol:
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DUDE! Are you catching on yet? If you want to make money off of cattle, you market butchered product. There is a big market for top quality organic beef, you would not believe what I pay for it, and offer steaks and everything individual cryopack. If your interested in setting it up, let me know, because I have distribution channels and a good direct marketing ability with modest costs. The market operates with open check books when it comes to food and booze.
 
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Henning said:
DUDE! Are you catching on yet? If you want to make money off of cattle, you market butchered product. There is a big market for top quality organic beef, you would not believe what I pay for it, and offer steaks and everything individual cryopack. If your interested in setting it up, let me know, because I have distribution channels and a good direct marketing ability with modest costs. The market operates with pen check books when it comes to food and booze.
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Henning.......... The most interesting Beef pimp in the world.....


Stay hungry my friend...:D:D
 
Henning said:
DUDE! Are you catching on yet? If you want to make money off of cattle, you market butchered product. There is a big market for top quality organic beef, you would not believe what I pay for it, and offer steaks and everything individual cryopack. If your interested in setting it up, let me know, because I have distribution channels and a good direct marketing ability with modest costs. The market operates with open check books when it comes to food and booze.
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Those advertisements are horse hockey if your honest. Drivel for a naive audience.

There isn't a rancher alive that doesn't fire up a calf with LA-200 when they're sick. It's either that, or a dead calf....

My conscience wouldn't let me .... :nonod:
 
txflyer said:
Those advertisements are horse hockey if your honest. Drivel for a naive audience.

There isn't a rancher alive that doesn't fire up a calf with LA-200 when they're sick. It's either that, or a dead calf....

My conscience wouldn't let me .... :nonod:
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Heck, my market doesn't give a ****, they want top quality beef, and they want it conveniently packaged.
 
Previous life and present life. Guilty as charged!

In this area...we Catholics got here first and claimed all the good productive lands near the rivers then exiled the protestants to the inland uplands and hills where they could barely eek out a living! ;)
 
Who knew you can buy meat online.:loco:

We don't eat much beef we eat a lot of venison. Of course online would be easier less gutting, dragging, butchering and packing involved.

100% are born in the field, eat grass, corn, apples, acorns and only see a fence when they are mocking the cows. :D
 
Not too far down the road you can walk in and get the stuff about ten minutes after the animal is butchered, but I never have time to go there. Someday a nice freezer setup and I'll go do it in bulk. Neighbors buy whole sides of beef from them to feed teenagers.
 
Henning said:
DUDE! Are you catching on yet? If you want to make money off of cattle, you market butchered product. There is a big market for top quality organic beef, you would not believe what I pay for it, and offer steaks and everything individual cryopack. If your interested in setting it up, let me know, because I have distribution channels and a good direct marketing ability with modest costs. The market operates with open check books when it comes to food and booze.
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My MIL raises a small number of cattle as well (currently 60 head), and we get all of our meat from her. We have raised this same issue, based on the $8 a pound for the equivalent grass fed/no hormones/etc ground beef at the supermarket. My lawyer/spouse looked into it. The "organic" certification is a major PITA -- to do it all legal and above-board like for commercial distribution.

Word of mouth, now that's another story.
 
Screw the market, there are two things I buy direct from my local grower.

We have an ostrich farm down the road here. Now if you've never had Ostrich, give it a try, it has the appearance and a pretty good taste of beef but is extremely low fat. Only thing to be careful of is that if you cook it by color you'll probably over cook it. It takes longer for it to change color than it does to cook to a given doneness.

The other was my local pig farmer. I'm driving through rural NC and see a sign that says "Pigs dressed for BBQ." Great, I needed a whole pig for a party. I pop down there expecting to find some good ol' NC boy at the end of the road but it's an entire family of Vietnamese. Anyhow, I get to pick out which ever one I want and come back in four hours for to be expertly prepared and ready to cook (all the stuff I normally would have to do they take care of). Of course, my wife asks how I pick the pig and I tell her I get a cute one because they're going to be the tastiest.
 
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