It is an understatement when we say we appreciate the distance you come to visit our butcher shop. The best way to get to the shop and to avoid the light rail construction is to come to 7th Street then west on Buckeye Rd. We are on the north side of Buckeye Rd. and next to a laundromat on 2nd Street. Our butcher shop is now green on the outside and our NEW name will be on display very soon. I think you are going to love the improvements we are making inside and out. A meat shop crew member designed the new look and Tim is hand cutting, staining and installing the woodwork into place. Stay tuned for photos of the finished product. Our team continues to custom cut, carve and create your meat just the way you like it.
A butcher is the one you depend on to break down animal carcasses into a vast variety of cuts. The first tools required are strong arms and a strong back for lifting the whole carcass. The butcher must also have skill with knives, cleavers, saws, grinders, stuffers and even twine. In addition to breaking down carcasses, your butcher further processes the meat. He is grinding meat, making sausages, and creating other value-added meat products every day.
Additionally, your butcher plays a crucial role in ensuring the quality and safety of the meat they handle. They are responsible for inspecting the meat, checking for signs of freshness, and removing any undesirable portions or defects.
You can depend on your butcher to make recommendations, cut to your specifications and seal your meats freshness into vacuum sealed bags.
Come in today to meet qualified butchers and leave with a fresh appreciation for a lost art.
This MEAT SHOP has it. 100% grass fed and finished and you can see and taste the difference. As the butcher begins to process the whole carcass the telltale yellow hue of the fat is unveiled. The bones also have the same color, moist inside and out and are guaranteed to be packed with minerals The meat is aged on the outside, lean on the inside and a deep red color throughout. LOCAL grass fed, AGED BEEF is yours today.
https://www.cookingwithmaryandfriends.com/2017/06/grilled-chuck-roast.html
Ingredients
1 grass-fed beef chuck roast (approx. 3 lbs)
1/2 cup Soy Sauce (or Teriyaki if preferred)
1/4 cup Worcestershire Sauce
1/3 cup red wine vinegar
1-2 tbsp. grainy mustard
2 tsp minced garlic
1 tsp course ground black pepper
1/2 cup oil
Method
Combine all marinade ingredients in a large gallon zip-top bag mixing well. Add beef chuck roast, and seal bag removing as much air as possible. Refrigerate and marinate 8-12 hours (or overnight), turning roast a couple of times.
Over direct high heat, sear roast 3 minutes on each side. Reduce heat to medium-indirect heat and continue to grill roast 60 minutes, basting with reserved marinade during last 10 minutes.
Using a meat thermometer, check internal temperature of beef beginning at 40 minutes and every few minutes thereafter, until beef registers an internal temperature of 130 for medium rare or 145 for more medium/well.
Remove roast, cover with foil and let rest 15 minutes before carving roast against the grain and serving.
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