All posts tagged: Butcher

A Gift That Meats Expectations!

The New Whole Animal Card From Our Butchers!

Give the omnivore in your life a crash course on whole animal butchery! Our new Whole Animal Card invites you to delve through each layer of a steer or pig, selecting one cut from each section of the animal. This gift card is the perfect stocking stuffer for the meat lovers in your life. Help them branch out from their usual chops and maybe learn a thing of two from our Whole Animal Butcher in the process!

What is Whole Animal Butchery?

From nose to toes, our butchers break down whole animals, doing their best to eliminate waste along the way. This approach offers many benefits, the most important of which is sustainability. Farmers don’t just raise pork chops and brisket, they raise whole pigs and steers. Using the entire animal creates less food waste and helps us build a more sustainable food system overall. Additionally, ordering a whole entire animal directly from a farm provides a more transparent supply chain: we know exactly where the meat is coming from. We choose the farms we work with based on quality, humane handling practices, and commitment to sustainable land use. We can guarantee that each animal we break down lives up to these standards. Not least of all, whole animal butchery offers a great deal of variety! Our Whole Animal Card is a passport to exploring each subprimal layer of a steer or pig. For pork, you can try one cut each of the shoulder, loin, belly, and ham. Our steer card includes one cut of chuck, brisket & shank, plate, rib, short loin, sirloin, and round.

Delicious from top to bottom, these steers and pigs are pasture-raised and ready to show you the range and importance of local, grass-fed whole animal butcher. At $100 – $150 per card, this gift is a great value that won’t steer you wrong! These are available for purchase in-store, and you can buy them online!

Mike FunkA Gift That Meats Expectations!
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The Real Veal

In the fall Terry the butcher was busy visiting upstate farms sourcing the best meat for his case.  All that hard work has paid off as we can now announce that the meat case is 100{0886acb4f5be58b49bf4e022446f4168c3918f2aad77c1481cecb92c8f2156f3} sourced from a 200-mile radius.  100{0886acb4f5be58b49bf4e022446f4168c3918f2aad77c1481cecb92c8f2156f3} grass-fed beef from Slope Farms & Arcadian Pastures, heritage pork from Arcadian Pastures, lamb from Stone & Thistle Farms and now veal from Slope Farms.

We’ll have veal in fresh later today.  There are a lot of simple veal recipes out there to make a quick mid-week meal.  If you’re interested in something more challenging for a large group, last week Sabrina made the stuffed veal roast recipe from Joy of Cooking (online here with a lot of other simple veal recipes) and she says it’s a lot of fun and delicious.  If you’ve got a great veal recipe, let us  know.

Greene GrapeThe Real Veal
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Easter Special Orders

Next Sunday is Easter! Don’t forget to place your hot cross bun order at the coffee counter and your lamb or heritage ham order at the butcher counter. Our butcher is offering leg of lamb and and bone-in and boneless hams.

Bone-in hams average 15 lbs and are $9.49/lb, the boneless hams average 5-7 lbs and are $10.49/lb. You can also reserve petit boneless hams with maple/brown sugar seasoning that average 1 1/2-3 lbs for $10.99/lb. All our hams are fully cooked having been smoked over real applewood chips. They are antibiotic- and hormone-free and come from pigs fed vegetables and roots (no by-product feed, ever).

All special orders must be placed by Thursday, April 9 at 9pm.

Greene GrapeEaster Special Orders
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Dem (Soup) Bones

The NY Times had a great article about making stock from scratch (“The Taste Bone’s connected to the . . . Soup Bone”). Our butcher reserves bones that come from cutting down larger cuts of meat and freezes them so they are available if you want to make stock or make Rover deliriously happy. Just ask at the butcher counter. What we have will depend on what we’ve cut – in general he has beef, pork and lamb on hand. Remember stock freezes well so if you’re taking the time to make some, make extra! The next time your recipe calls for stock, you can forget the bouillon cube.

Making stock is simple but the rewards are great. The key to chicken stock is to cut the bones of the chicken carcass so that the marrow is exposed. Put in a pot, cover with water and boil for a few hours, covered. A friend makes even easier stock by putting a whole carrot, half an onion and some beef bones in a small pot. Within an hour she has a great base for soup. How do you make your stock?

Greene GrapeDem (Soup) Bones
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