I dunno, the independent meat places I've been to were subpar. I knew people that worked at them, they weren't unsanitary but the shops just seemed trashy. At least with supermarkets you know they keep it clean and upright to avoid bad press
>>7270993 I do and it's great stuff. Problem is that they specialize in bulk, so I can't just pop in and get a single filet or a smaller portion cut for days when it's just me. The yuppie grocery store sells individually packaged steaks, not to mention all the other things I usually need. So the butcher only gets my business around holidays/times when I'm planning to make a shitton of food.
>tfw no deep freezer because dat city apartment life
Agreed. I had this revelation a few months ago. Feels good trying new crazy stuff every weekend. They smoke and cure all their shit in house and it's all so good. Best corned beef I've had in my life. A little expensive for everyday protein needs but getting bacon and sausage and meat for the grill and cured meats and deli meat and duck fat is like an addiction. Guanciale changed my life.
We have an excellent butcher shop in my town. Problem is it's the only one outside of the grocery stores. You take a number, wait for 30-40 minutes in the shoulder to shoulder tiny area before they ask, "Yeah, wadda ya want?" They rude and expensive so I stopped going there and began doing all my shopping at Meijer right across thee street. The meat is just as good. The butchers are friendly and helpful and you can get any cut of meat you desire. It's less expensive too.
Yeah, they do. Though the quality varies a lot from place to place. Sometimes the "butcher counter" has a fancy display case but they don't do any actual butchering onsite; the meat is ordered in and they display it. Other places have a full-service butcher counter that's just as good as an independent butcher.
>>7270993 Right with you. Stopped eating supermarket meat over a decade ago. A good butcher knows what's good. He knows he got a deal on that chunk of beef where only some of the steaks cut from it could really qualify as Prime, and can pass that on to you. He also has better sources for bacon and if you're lucky makes his own sausages. If you're really lucky he can source heritage breed free range chicken that tastes better than anything you'll find in the supermarket. It's more expensive, but I'd rather eat less tasty meat than lots of meat that doesn't really taste like much.
>>7270993 >At least with supermarkets you know they keep it clean and upright to avoid bad press This is the same thing McDonald's has going for it - they're not selling you on quality, but on fear about hygiene. I can see why a squeamish person might choose a lower quality product over a higher quality one if the lower quality one seemed more hygienic, but I'm not squeamish.
>>7271009 >They smoke and cure all their shit in house and it's all so good. Best corned beef I've had in my life. You've found a winner.
>>7271022 >Do supermarkets in America not have a butcher department? They used to, but it's fast disappearing. Very little actual butchering is done in most supermarkets these days.
>>7271047 No, not really. Some butchers are simply front-ends for the same supermarket suppliers. One thing they might do to differentiate is grind their own beef, and offer specialty products like sugar cane soda, special seasoning mixes and sauces, and maybe even have a sandwich shop or smoke their own meats. Butchering their own meats is extremely rare, and I would wager most people in this thread are drinking the kool-aid in that regard.
It's just like farmer markets reselling supermarket produce. And it's completely legal!
Pretty much any butcher will have, say, a whole pork loin and then can cut chops to your specifications from that loin.
On the other hand, finding a butcher that starts with the whole animal is a different matter altogether. In most Western countries the majority of the meat is broken down into wholesale cuts at the packing plant and then those are shipped to the "butcher".
>>7271157 >Want to guess how I know you've never been to a real butcher?
Want to guess how I know you're a moron?
I can (or could, before it burnt down) go into my butcher and ask him to literally cut a steak for me, right there, right in front of me, as I watched.
Any decent butcher will do it, and will also trim, clean or even mince. Right there in front of you. And I know this for a fact because I've stood there and watched my butcher do all of those things for me.
>>7271162 If your butcher is not working directly with the farmers and processing the meat on location, then he is not a butcher in the strictest, technical sense. Cutting a piece of meat isn't the same as butchery. This is how supermarkets can hire people who don't actually know the trade. Training someone to cut a piece of meat to specification is quick and easy. Dressing an animal beginning to end is not.
>>7271130 >Butchering their own meats is extremely rare, and I would wager most people in this thread are drinking the kool-aid in that regard. No retailer is breaking down whole animals bigger than a goat these days, that's for sure. But there are plenty of places with sides of beef and half hogs in their meat lockers. But even reputable places have cardboard boxes full of large cryovac packed cuts there, too. The fact is some cuts sell better than others, so breaking down whole animals doesn't make economic sense.
But a good butcher still has an advantage over the supermarket. The supermarket has to compete on price. Customers will choose one supermarket over another if chicken breasts or ground beef are on sale that week. So the supermarket has a huge incentive to sell the cheapest meat possible. The butcher's customers are less price sensitive, which (ideally) allows the butcher to sell better than commodity grade meat. This will be the case with a good butcher.
>>7271204 Hardly anyone is breaking down whole animals. As a previous anon said the VAST majority of meat is sold wholesale by the package/slaughter plants and further cut down to consumer pieces at the local butcher.
>Butchers and meat cutters cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for display.
>Butchers and meat cutters cut and trim meat from larger, wholesale portions
>>7271228 >Hardly anyone is breaking down whole animals There are plenty of halal butchers in my neighborhood that sell the animal to you live, slaughter it and then break it down for you. That's why I said no one is breaking down anything bigger than a goat. Goats are the largest animals they have live in the shops.
I am looking forward to the day when I have a reason to buy one.
In my town there is pretty much only one supermarket chain. And you don't ever get to talk to their butchers. They put out what they put out and fuck you if you want anything else. Also the meat is really hit-or-miss. It's designed to look clean and bright but is often flavorless.
So say I want to make a traditional PR pernil. Well, if they have the cut they took the skin off. Fucking useless. Or I can use Boston butt, which has a slightly different flavor, and guess what? Still not enough skin. I don't know what it is white people have against pork skin, but I'm imagining a dumpster behind the supermarket that's just full of this shit.
So what am I to do? I go to the small-time butcher. I can request, and get, exactly the cut of meat I want.
>>7270993 I love my butchers stuff but it costs double what I pay at the military commissary. Prime rib eye steak is 30 dollars a pound at the butcher and 12.99 a pound at commissary. I make decent money but I can't justify paying 2.5x the amount for generally the same meat, especially when I'm cooking for a family.
>>7271372 I don't get it, are you saying any respectable store is a joke, or that a butcher is a joke? EEither way you're a fucking retarded child that eats pizza pockets and KD. I know you're type you fucking troglodyte.
>>7270993 The independent butcher across the street is just plain awful. I dont know where they get their meat from but it tastes like shit. They cook lunch and dinner menus fresh every day which are allegedly nice and thats how they manage to stay in business. The local supermarket has a butcher in it and that meat is excellent so I just go there
As someone who has specifically worked in the butchery section of a supermarket, I would strongly warn you that gross shit does happen on a regular basis. Some of the meat is fine, but some things are taken off the shelf the day before it expires, coated in flavoring then given another 3 days extra. Obviously highly illegal, but trust me, it happens a lot.
Also, supermarket mince meat. You're far better buying the pre-packaged stuff than our fresh stuff. The one we made was literally made from scraps of whatever we had lying around, or sometimes they sent 'beef trim' in for that purpose which was disgusting stuff. It's often put through the mincer 3 or 4 times just to make it look edible.
The cutting block was only cleaned once a day, near the end. So if you have an issue with your meat being coated with blood of other animals, there's another thing that people don't realize happens.
Lets see.. what else. When you ask someone to check the fridge to see if they have something you want, i'd say roughly 50% of the time when they say no it's a lie. Usually because they can't be bothered, or there's stuff you want already out on the shelving so they want you to buy that instead. And if you don't check the date on products, there's always a chance you're buying something out of date because there are people who don't check properly in the evening when they should.
>>7271422 You worked in a shit hole. Are you American by chance? At my store none of this happens. Everything is clean and on the up and up. Then again I live in a first world country (Canada), so it's probably different in America.
>>7271445 >UK Not surprised. Probably ttoo busy sucking immigrant cocks to run a proper store. How many of your daily calories were provided by the bulging testicles of brown skinned immigrants during your employment there.
>>7271454 I'm not going to argue in their defense, I absolutely loathed everything about working there. The senior management are some of the worst people i've ever met in my life. But they did have a hell of a lot of customers.
>>7270997 >scared of a butcher shop >eats factory farmed chickens that literally live in their own shit and on top of other dead chickens and processed entirely by machine the irony of cityfags never ceases to amaze :^)
>>7270993 >going to a supermarket for anything apart from staples there is your problem OP, find a good market or two and avoid supermarkets for everything if possible, stop giving those greedy corporate cunts your money
This really depends. If I'm just buying broiler chicken or chicken livers then I'll stick to supermarkets due to stamped use by dates giving me an idea of freshness, fast sell through, cheap prices and even markdowns nearing use by.
If I want steaks then I can buy whole muscles from the independent meat market and process them to my desires. I love that.
So yeah, red meat I definitely buy from the butcher. There's a few butchers I love (for sydneybros I like the meat emporium, Sam the Butcher, Vic's and Pendle Hill Meat Market).
But if it's something like chicken, unless you're paying like $50 for some unique breed, there's little in the way of textural taste and nutritional difference between your cheap as shit supermarket broiler and your organic free range skinny ass butcher chicken.
>>7271832 >stop giving those greedy corporate cunts your money I wouldn't put it like that, but I agree. Most of the food in a supermarket is trash. Why would I want to shop for food at a place that sells mostly trash? Fuck supermarkets.
>>7270993 I'll give you a tidbit of wisdom. Independent butchers aren't there to serve the general populace. They exist to serve restaurants. I live in a part of the world that revolves around cattle and ranching. There are so many butchers. But you can never buy their "good stuff" because it all goes to restaurants. You can buy AA-quality meat no problem but none of them will sell you any AAA because ALL of it supplies local groceries.
They all use the same fucking meat the supermarkets around here do. They'll buy a cow from the same fucking farm that safeway buys it from. There is no difference.
Costco is a different story. It's all american meat (I'm not american) and some of it is disastrous quality while some is quite good.
>>7271372 There is almost no difference between a super market butcher in Canada and an independent butcher. They have the same credentials and often work with the same product, even. You can walk into almost any Canadian supermarket with a butcher and watch them take apart half a cow, segment it and grind the hamburger.
>>7271708 Feels good man. I never had cattle growing up but most people around me did. Anytime I want to buy half a cow or whatever I just ask them and boom I got a freezer full of a cow that I pointed at earlier in the day.
>>7271857 Depends on the butcher. Some butchers can tell you the farms the meat was raised at. Most can't, but still offer Prime meat that the average supermarket can't/won't get. The halal butchers have live chickens, rabbits and goats. The Chinese butchers have heritage breed free range chickens for $12 a bird that come from Chinese run farms and taste better than anything from the supermarket. (pic related)
>>7271881 >Want to buy whole chickens because stock and organ meat >Can only buy gutted (organs NOT included in a separate bag), headless, feetless birds from specialty butcher >Actually costs more per kg than the bird from the supermarket even though that product has been processed more and has less undesirable parts I fucking hate economy of scale so much.
>>7270993 We got one in my part of town (still a 20 minute drive) and I never even heard about it until it closed after a year of operation. I'm not sure what is more to blame. Lack of advertising, crappy location, city that is primarily concerned with name recognition, or the fact that they couldn't weather things out a bit longer. I mean, you gotta have no bank account or not sell a damned thing most days to not be able to stay open for over a year.
>>7271096 If I'm pretentious for the regular business I give my local butcher, so be it. He's knowledgeable. He's practical. He understands the competition and prices accordingly.
I understand the quality of sources varies from place to place. However, it must be known; A shop devoted towards proper choice, handling, and preparing of meat will substantially improve your chance of a quality and gratifying steak.
Though this may come as obvious to most (hopefully) co/ck/s here, not enough of these overlooked and under rated assets of our communities are supported.
I see a loss of the local butcher within the next 10 years. A devastating precentage of livestock buying power will belong to the supermarkets. Onwards, the vote for agriculture shall become subject to lobbyist ideals even further than they have already been.
>>7270993 >independent butcher >various meats >try to price match to sales of other places >always fucking get shot down I thought it was about loving the meat but they're just as greedy as the big stores
>>7272456 It's not a matter of greed, it's a matter of being able to make a profit and keeping the business afloat.
Independent butchers can almost never price match the sale prices for meat at a supermarket. They can't even come close to purchasing the same volume of meat as a supermarket does so they don't get the same level of bulk discounts.
If they tried to price match sale prices from supermarkets, they'd take a loss on everything and might as well just close up shop and go out of business.
>>7272481 I agree somewhat, especially with the quality prime cuts. However my neighborhood butcher tries to charge $5.50 a poind for fucking brisket, and not even flat cut brisket, this is before they chop the fat off. That's got to be over double what he's paying for it.
>>7271872 >You can walk into almost any Canadian supermarket with a butcher and watch them take apart half a cow, segment it and grind the hamburger Please tell me where I can find this in Calgary because I have never seen this anywhere. Hell, I worked at a grocery store during summers in college and I never saw anything even remotely like this, and I worked in receiving, I knew everything that went into that store.
The only time I use an independent butcher is when I get stakes or that ground hamburger with more fat in it(since they only have lean in supermarkets). If it has loin, round, roast, or chuck in the name, I get it from the supermarket. I also get chicken or turkey anything from the supermarket. I get my fish from the local asian stores(we have a lot in California).
>>7272503 It probably depends on where he's sourcing it from. Some butchers get high quality or specialty meat. The spectrum can go from cheapest shit out there to $20/lb for the cheapest stuff off the cow.
>>7272534 I want some fat, but a flat cut brisket has like 1/2 inch of fat typically and is more expensive than a whole brisket because the whole has tons of fat that just need to be chopped off, and adds to the weight. I've been cooking brisket for years and anything over 1/2 inch in my experience just melts off and doesn't add anything other than a mess.
>>7270997 >tfw my local supermarket failed inspection several times >always tried to hide the inspection grade they were required by law to post behind a display hoping people wouldn't notice >I always took down part of the display and commented on it to passers by with a large shit eating grin on my face >stared employees right in the eye daring them to do something about it
Just becuase it LOOKS clean doesn't mean it IS clean.
>>7271026 This. At least in America "mom and pop" independent anything act like complete entitled shits. Like "oh, thats ALL you are buying? yeah thats gonna keep the lights on" or they will try to upsell you on something and get pissy as fuck when you don't bite.
I am sure there are good butchers, and my local one has a stranglehold on the lamb racket but their sausages and brats are 3 times saltier than the store's and twice as expensive. Also yeah, it didn't look that sanitary either.
Same for fishmongers, fuck you and your $10 a pound salmon that I know you get from the same distributor as the supermarket cause we are landlocked.
>>7273208 dry aged is truly the greatest loss of the last century. Thankfully with steak its slowly creeping back into the mainstream, but it would be really nice if all meat went back to dry aged like lamb, mutton, and even poultry (no more than a day or two)
too much damn water its near impossible to get perfect browning and concentrated flavor without the right equipment, and even then I dare you to fill a pan with chicken and get the other side to brown.
>>7270993 >Lived in hispanic controlled city, suburb of chicago (Aurora) >redeeming place called The Wurst Kitchen >muh sausages and meats man >over 120 years old, and you can order in German >move to missouri for career I miss it. Never underestimate what you have. More varieties of sausage than a LGBT convention.
I don't go to butcher shops often, but sometimes they do have better deals on better cuts and have much better prices than something like whole foods if you're looking for things like cow tongue. Otherwise, a chain supermarket is usually the better option.
Now, when it comes to fish or fresh produce in my state of South Carolina you'd have to be fucking retarded to choose the supermarket over a farmer's stand or fishmonger. It's always cheaper and better tasting at the local markets than the Publix because that shit was fished up and put on ice literally moments before you walked in the door.
As an Aussie, my local butcher is pretty bro-tier. The meat is cheaper than the supermarket, it's"better", you can customise how you get it, they sell all sorts of meat I can't get usually (pork shoulder, lamb shanks, etc) and also they're pretty helpful in suggesting things to do with them.
Now that said, I've had butchers that were shit-tier so I'm pretty fortunate to have this shop close to me. It's mostly youngish people working too (the owner's sons/their mates) which helps.
>>7273895 But unless you are using that "or" in the strictest, most pedanterist sense, you're clearly implying online is an option. So I ask again: what kind of butcher publishes a current, detailed list of cuts and exact prices on the internet? Are your butchers a bunch of millennials who tweet and omeagle their way into the hearts of potential customers? Can you also watch your butcher break down a primal via kik?
>walk into local supermarket in Maryland >see they have St. Louis style ribs labeled as baby back ribs >point out the error to the two assholes working there >have them tell me that St. Louis and baby backs are just two names for exactly the same thing >there is no difference >mfw
>>7273899 >Unless you mean or in the actual definition of the word, you actually mean something completely different are you fucking retarded? if the guy meant both he would say and not or you dipshit.
>>7273952 Or means if A or B (or any other terms) are true, then statement C will be true as soon as any of the terms are true. And means if A and B (and any other terms) are true, then statement C will be false as soon as any of the terms are false. This is the most basic of basics in logic, or do you think logics and computing are some quantum machines in which AND and OR statements are interchangeable with one another?
>>7273964 In some English sentences, unlike modal logic, when you introduce a proposition, it's assumed that it was introduced for an actual reason, and not just to make the sentence longer, or to make a clever point about truth conditions and logical operators.
So I guess you were just adding the "online" bit to make witty remarks about quantum computers? How nice.
>>7274378 Meat prices are weird bro. There's a lot of factors that influence it, and even cities in the same country can have drastically different meat prices even if everything else is pretty similar.
what? they just buy to their sales. i was a meat cutter/manager in a small grocery store, but it works the same at small meat markets. you get to know the trends, days of the week sales even, and you buy so you never have more product than you'll be able to sell between trucks. the stuff in small markets doesn't sit any longer than in big stores.
>>7276995 So you did a good job. Congratulations. You're not everyone else. What you're defending is your personal experience and that's fine. I bet you were right on the money. But the majority of small shops fit the description and circumstances proffered by me.
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