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The Lost Art of Buying from a Butcher

I just loved this article from the New York Times today. I’ve recently started getting non-chicken cuts of meat from Eckerlin (and chicken from Cedar Lane Farm), and I love the consultative nature of a butcher. Never at a supermarket could you ask, “I’m making X dish, do you have a suggestion for a cut of meat?” and they’ll not only suggest it– but give you alternatives based on price. Heck, when I got some pork to make pad see yew on Sunday, they offered to cut it for stir fry for me (I passed– I rather enjoy playing with knives– but a good option for those who might be intimidated).

Need a meat lesson? ¬†Check out the “know your cuts” feature.

Do you go to a butcher? If so, who? Tell us about it in the comments.




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