from huffingtonpost.com
Do you know the difference between a Tri-Tip and a Flatiron? We're guessing the answer is probably no, which means you should be consulting with a butcher. While talking to a butcher may seem like an antiquated notion, it's one that (for meat eaters, at least) should be part of our grocery shopping routine. But how do youtalk to a butcher?
Since butcher shops are making a come back (in a really small sort of way), we think it's time to refresh this skill. To put you at ease with talking to a guy who's got big cleavers at the ready, we talked to Jeffry de Picciotto, Head Butcher at Dickson's Farmstand Meats and creator of FudeHouse.com, to equip us with everything we need to know to walk into a butcher shop confidently -- and walk out with what will be an amazing dinner. Here's what he had to say:
Why do you think so few people go to the butcher for meat?
Unfortunately, I think intimidation is a big part of it. I've seen many people walk into the shop and clam up in front of the meat case. Some people just stare at a distance. Others speak in a meek voice. It's true, the meat can be intimidating (or awe-inspiring), but we're nice people and we're here to help. I think most people find the cognitive distance that pre-packaged meat provides comforting, more manageable and thusly more approachable.
I can't blame them, the physical distance between butchers and consumers has quite literally made butchers less approachable. We're stuck behind tall meat cases, or behind glass, or nowhere in sight. It's sad. Old-school mom-and-pop or father-and-son butcher shops have been on the decline for 40 years, and it's not until recently that some really fantastic butcher shops have revived the craft in a really important way. Unfortunately, not everyone has access to a good butcher shop. But these mighty new shops are popping up around the country and doing wonders to help break down the walls between consumers, meat and butchers. Keep reading . . .
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