Hear what our friend Anya Fernald of Belcampo and BG Member Ryan Farr have to say about the butcher renaissance.
To read the original article and see photos, go here.
Leave it to cleaver: Celebrity butchers savoring spotlight on their meat
By Associated Press, Published: December 20
Understanding the characteristics of the various animal parts — is it lean, is it fatty, did it move a lot, a little — helps in figuring out how best to cook them, Farr says. Meanwhile, buying whole animals, or going in with another family or two for the big cuts like a side of beef, means you’ll likely know where the animal is coming from and how it was raised. An added bonus is that when you butcher your own meat you’ll get the lesser-known and cheaper cuts that often don’t make it into supermarkets, such as lamb neck and shanks, delicious when properly cooked.
The return of the butcher comes at a time when interest in meat is high, from the national obsession with bacon to the wave of chefs championing the less-heralded animal parts like cheeks, ears and skin.
In 2012, Belcampo plans to open a slaughterhouse to process its meat as well as that of local farmers, a significant development considering that a lack of slaughterhouses in Northern California means ranchers must often drive animals hundreds of miles to the nearest plant. The company also plans to open a butcher shop in the Marin County Mart in the San Francisco suburb of Larkspur in June.
“My sense is that as a meat consumer in America, it’s very hard to find quality, source-verified meat,” says Fernald. “I wanted to build a butcher shop where we could offer an experience to consumers which was like what your grandmother had in a butcher shop.”