I’ve made friends with my butcher, have you? Mine is a 10-year ex-vegetarian turned butcher who owns The Whole Ox in The Plains, Virginia. Derek Luhowiak calls it “the neighborhood butcher in the middle of nowhere.” As I stand at his butcher block, he shows me the Ossaba Island hog’s head he is pickling to make head cheese. He tells me that the only way he would eat meat again was to do it the best way that he could hence the reason why he opened his shop two and a half years ago, and therefore the reason why everyone should have a butcher to rely on.
Butchers are not just a bunch of meatheads.
Many butchers are ex-chefs and are true gourmands. Using the entire animal and keeping their product fresh requires it. According to Luhowiak, his meats are refrigerated for three days, and then they move on. For instance, The Whole Ox makes stocks, mousses, terrines, pâtés, soups, pies, ground meats, charcuterie and sausages. Needless to say, your butcher has a world of knowledge on how to cook and how to eat, says Luhowiak.
Butcher shops are not expensive.
While you may believe that you’re getting a bargain at the big box store, remember that you’re probably buying a cut of meat pumped with sodium water to add weight and flavor. That’s where all that moisture comes from when you’re trying to get that perfect sear. Butchered meat keeps its natural flavor because it’s never frozen. Their meat is nothing but straight up flavor.
They’ll change your mind about lard.
Lard has such a bad connotation. But if it’s from your butcher it’s not hydrogenated, meaning that it will not outlive you. It’s also healthier than you think. Pure lard contains no trans-fat and its monounsaturated fat is oleic acid. That’s the same heart-healthy essential fatty acid found in olive oil and associated with decreasing LDLs, which can lower “bad” cholesterol. Non-hydrogenated lard is almost impossible to come by unless you go to your butcher who has already laboriously prepared it.
They can save you money.
Are you used to making osso bucco with veal shanks? Then ask your butcher if he has any beef shanks in today. You’ll spend half the price without sacrificing flavor. The same goes with skirt steak; it’s both economical and delicious. These are tips you can get from your butcher—if you know what you’re looking for or what your meal plans are. Keep an open mind about unconventional parts of the animal like pig ears; your butcher will have plenty of ideas on how to prepare them delectably.
They can turn cuts of meat into art.
Have you ever heard of a double boneless lamb loin chop rolled around tenderloin? These are the decadent cuts that your butcher can do for you. Imagine serving this at the dinner table, perfectly cut and trussed ready for roasting, or pan searing and then finishing in the oven.
They have a vested interest in quality.
Most butcher shops are independently owned. Therefore, their product is their calling card and for the most part their only advertisement. Ethical butchers know where their animals are coming from, so don’t be afraid to ask for a list of names.