The way to get the best service from your butcher, and, as a result, make better-tasting meals isn’t some well-guarded chefs’ secret. It’s as simple as this: Don’t hesitate to make requests. Most people don’t realize that there are a lot more services offered in stores (even in large chain grocery stores) than they think. So, step away from the pre-packaged meat section and head over to the butcher’s counter.
The best way to phrase your request is by telling the butcher exactly what you’re making, making sure to include these three key details:
Describe what you want to cook. Maybe you plan to season the dish a certain way, use a particular type of marinade, or cook in a certain style. If you have a type of meat or poultry in mind, let the butcher know this, and he will help guide you towards which specific cut best suits your needs.
Describe the party size and “population.” If you plan to have a larger dinner party with, say 25 to 30 guests, a knowledgeable butcher will know to recommend sirloin steaks, which allow you to cook fewer pieces. If you know your guests are health-conscious, let your butcher know so he can select some leaner cuts like filet mignon, sirloin, and round cuts.
Discuss what you’d like to accomplish with your time. If you’re planning to have a barbecue but don’t want to be a slave to the grill all day, a good butcher will recommend skirt steaks, which cook in 5 to 7 minutes. Let the butcher know if you’d like to be free to entertain during the party or if most of the cooking will be done beforehand, so cooking time is not as much of an issue.
Nestpert: Fairway Market’s Meat Director Ray Venezia lives and breathes beef, poultry, pork, and game. As a frequent source for nationally distributed culinary magazines, The New York Times, The Rachel Ray Show (he’s a regular guest), and supermarket industry media, Ray is recognized as a pioneer and expert in meat purchasing, operations, and merchandising.
-- The Nest Editors
Jun 24, 2010
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