Sunday, March 1, 2015
A butcher vs the grocer?
Affording meat has become ever increasingly a challenge these past few years. I've definately reduced the amount we consume, as well as the types, where I am buying it. SInce I menu plan a month ahead, I know that whatever is on hand is what I have to draw upon. These meats were most likely bought on marked down or sale, if not at Aldi's who seem to have the cheapest options around.
Nutrition and source of foods (trying to keep it local and definately domestic, USA) have long been concerns of mine. My uncle is a butcher, my Dad (and his buddies) raised pigs for consumption. I've always known a few farmers. I have actively been researching butchers in my area. Hard to find, and most are "boutique butchers" whose prices mimic those that one would pay in a restaurant. I did hear about and subsequently frequented yesterday, a Brazillian butcher/cafe establishment in the city North of here. Funny that no prices are listed anywhere, so one has to ask. Slight language barrier, but I am tri lingual and can get the message accross. The shop was very clean, the meat very fresh.
Offerings were a bit different, but I walked out with a lb of freshly ground beef (I watched them grind up a beautiful roast), as well as a lb of pork sausages. Prices were lower that the regular supermarker, a tad higher than ALdi's fzn or fresh meat case prices.
What is your experience with using a butcher? Do they still exist in your neck of the woods?