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For cured meat junkies, Pennsylvania Dutch country is hog heaven—you're never far from a robust selection of locally-produced cold cuts, liverwursts, souses, and the like. Tucked into the Tuesday-only Root's Country Market (a Lancaster County must), this is one of our favorite examples of the genre. Whole hams are a holiday favorite, while applewood-smoked bologna and bacon, all from quality local pork, are serious pleasures of the everyday kind. Bud’s House of Meat has been Houston’s hometown meat market since 1975, serving Houston and Southeast Texas with pride for over 40 years. Bud’s offers the freshest meat, the best prices, and the most superb service to be found. When you shop at Bud’s, you’re not only our customer but you are part of the Bud’s family.
Esposito Meat Market, New York, NY
The way the family tells it, the Kuby's story begins back in Germany and many a century ago, when one of the very-elder Kubys was known for making some of the best venison wurst in all of Kaiserslautern. Years later, hunters may still drag their carcasses to this Park Cities processor that's also very much a terrific butcher shop and restaurant. A hugely likable classic—around since 1932—that looks like it jumped out of a photograph of old New York and couldn't find its way back.
Rooster Street Butcher, Lititz, PA
People remembered, or learned for the first time, that eating good meat makes everything better. There aren’t many better places to pick up meat than Villalobos, the East Hollywood market specializing in carnes preparadas. Their butcher is a wonderland of incredible meats like costillas, ranchera, or codorniz, each marinated and ready to be thrown directly onto a stove, grill, oven, or whatever your heat source of choice is.
Standing’s Butchery
Serving as a butcher shop and either a full-service restaurant or a fast-casual burger joint, depending on your location of choice, Belcampo Meat Co. offers customers a solid spot to grab a bite and pick up a pound of ground beef to bring home. The company prides itself on sustainable and organic meat, a practice that’s readily apparent as soon as you bite into one of their famed cheeseburgers. They built their own processing facility to create a stress-free environment for their animals, and use traditional hand-cutting methods to craft the cuts of meat you’ll find in both the shop and the restaurant. Owners Israel and Nomi Feuerstein opened this upscale kosher butcher shop after realizing that so many of their important family and holiday moments revolved around food—very special food. Rabbi’s Daughter (and Nomi really is one!) is a neighborhood gem, providing antibiotic- and hormone-free beef and poultry, as well as grass-fed beef and organic poultry, plus extra special cuts of lamb and veal.
The five best meat markets in Houston: This is one fresh scene - CultureMap Houston
The five best meat markets in Houston: This is one fresh scene.
Posted: Mon, 12 Aug 2013 07:00:00 GMT [source]
This destination is a haven for carnivores, offering a tantalizing array of specialties such as house-smoked sausages and convenient mixed value packs. The quality of their smoked sausages is truly exceptional, showcasing a depth of flavor that sets them apart. It's a must-visit for those seeking an extraordinary culinary experience tailored to meat lovers. Trey Felton's knack for tinkering quite successfully with traditional aging methods lures quality beef freaks to this small town butcher shop, smokehouse and barbecue joint just a short drive out of Austin. Highly recommended for their dried sausages, a Texas specialty.
Where to Eat Barbecue in Houston – Texas Monthly - Texas Monthly
Where to Eat Barbecue in Houston – Texas Monthly.
Posted: Wed, 06 Mar 2024 08:00:00 GMT [source]
The Local Butcher Shop, Berkeley, CA
At this Wild West holdover on a semi-rural back street not all that far from downtown, they'll dress your wild game, feed you a mess of ribs, and send you home with steaks—how's that for hospitality? With fifty-plus years of history in the rear view, this isn't modern, strip-mall Vegas as usual. The venue may be diminutive; the dry-aged, bone-in ribeyes are anything but. Bud’s House of Meat in Houston took on the tradition of combining meat counter and restaurant, and it’s one of the few in the area still doing it. (Want to take us with you?) On the off-chance this wasn't already on your list of treasured family traditions, make time for a stop at this Northwoods institution, famed for Sheboygan-worthy brats and some mighty fine steaks.
Restaurant Description
In addition to raw meats, Rabbi’s Daughter offers a menu of deli and hot sandwiches, matzo ball soup, side salads, and signature lunch specials such as shawarma and schnitzel. For those who care about kosher, Rabbi’s Daughter is under the supervision and certification of Rabbi Dr. Yehuda Bukspan. When it comes to high-end cuts and charcuterie, Gwen probably has the best selection in the city.
Kowalonek's Kielbasy Shop, Shenandoah, PA
The in-store butcher shop marries the best of new and old, sourcing top meat and poultry from California's best ranches. This 2019 Food & Wine Best New Restaurant alum is also one of the best butcher shops in the South. Owners Leighann Smith and Daniel Jackson have made themselves indispensable to the city in almost no time at all, sourcing top-notch meats from regional greats like Home Place Pastures in Mississippi. How about a locally-raised duck on your table at this year's no-rules holiday non-gathering? This smart addition to East Side isn't just a highly likable restaurant; Marrow is also Detroit's best modern butcher shop, sourcing conscientiously from small family farms. It’s roasting season, and with the holidays quickly approaching, you’re going to want to get those orders in early for goose, roast beast, or whatever else you need to recreate that feast at the end of A Christmas Carol.
One of the best lunches in Charleston, a town known for great restaurants, is the relatively simple sandwich you'll make yourself at home, featuring ruby red-rare and thinly-sliced wagyu roast beef, sold from giant piles at the city's favorite new school butcher. Any excuse will do for a visit to one of the country's most authentic old food market quarters, where this old timer—in business for nearly 70 years—sells pretty much any kind of meat you could ever want, and some you probably don't. Julia Child sourced her pheasant and goose and suckling pigs from this Boston-area institution—official butcher of the Red Sox, mind you—that's been serving happy customers since the end of the Great Depression. One of the few things in the neighborhood that hasn't changed during the last fifty-ish years, this serious German butcher draws people from around the corner and around the country for head cheese, liverwurst, beautiful whole hams, and sausages galore. Bari-born Pete Servedio's half-century-old stall remains a star of the Arthur Avenue Retail Market, run by a tight team of long-time butchers serving a customer base that's equally loyal. Along with the classic market itself, this is one of those treasured places there to remind us that New York absolutely still has a soul.
Local whole hogs, briskets for your next 'cue competition, hearts and kidneys of all kinds, the odd head or two for your barbacoa party, a tray of tamales, or just a plate of tacos—it's all here. Frustrated by the lower standards for meat in his adopted country, British expat Kevin Smith has thrown his hat in the ring, sourcing only from well-managed, top-quality farms, often very small ones. Opening just weeks before the pandemic broke out in the Pacific Northwest appears to have been no problem at all.
Also, if you like your boudin without the casing, get a cup of smoked rice. Pans of the boudin filling are smoked for an hour or so to take on some of the oak flavor. “I’d bet I gave away a thousand pounds before I sold the first link,” Wayne said of his now highly regarded boudin. He tweaked the recipe until he was comfortable selling it, and that patience has paid off. “A slow month on the boudin is forty thousand pounds,” he said.
The other reason you're here, however, is for chef-turned-butcher Phillip Grubisa's exacting charcuterie. The house Pate Forestier—which recently snagged considerable notices—is about as close to France as one could ask for in these parts. While so many businesses were leveled, the butcher shops were almost untouched. We may have been sent home indefinitely, but heck, we were going to eat all the steak we could afford. Some butcher shops reported growth of fifty percent, even more, in sales.
Do not leave without getting a pound or two of their burger blend ground beef. They’ve stopped taking pre-orders for Thanksgiving, but they’re holding some turkeys for last-minute walk-ins. For more information, check out their website - order in person. See how many types of imported mustard you can count on the shelves.
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