Know Your Butcher
The neighborhood butcher used to be an icon of meaty knowledge. He (or, rarely, she) knew the secrets of breaking down an animal into parts. He could arrange for you to get special cuts. He probably learned the craft from his father.
That hasn’t been the case for years. At most stores, the “butcher” simply puts the pre-cut pieces of meat into their little yellow trays. This article at SmartMoney.com shows how far our butchers and meat industry have fallen. Every meat eater should read the article.
A good butcher grinds the meat himself and knows where the animals come from. This is important in a land where ground beef from a factory combines the meat from many cows and could disperse dangerous E. coli bacteria far and wide before anyone even notices. Find good butchers in your area and give them your business. You’ll eat better, and you’ll support your local economy. That’s worth a few extra minutes of driving.
Thanks to “the Gifted Gourmet” via a thread on eGullet.
