4

votes

Are butchers scared of Paleo (2.0) customers?

Answered on August 19, 2014
Created April 05, 2011 at 10:29 PM

Kurts post from today http://www.paleonu.com/panu-weblog/2011/4/5/wild-vs-grass-vs-grain-fed-ruminants.html#comments made me thinking. It reminds me of a lot of conversations I've had with butchers and other sellers of meat. Whenever i ask for some tallow, extra fatty cut of meats or for my wish not to trim the fat (roast beef is mediocre without fat) i get strange looks. Mostly they tell me, that their animals don't have much fat and are mostly lean. Yeah right! The more organic and the more grassfed the butcher is, the more they market their meat as the leaner, low sat fat and low cholesterol meat. The same for sellers of game meat at the market. I really wanted to make some soups and stocks from it, so i asked for marbled cuts but i get the same bullshit answer. They may be scared that they wreck the world view of super lean organic meats of other potential customers. Who knows?! In my country most butcher don't really sell meat, but the processed forms like sausages and cold cuts. For this they need a lot of fat, so probably they just need the fat for processing meat, which they can sell at a higher price. This makes sense, capitalism 1 x 1, it's their right to do so. But still, they shouldn't lie to me!!

07ca188c8dac3a17f629dd87198d2098

(7970)

on April 07, 2011
at 07:42 PM

A few dollars more for prices I tend to see at Whole Foods in Chicago.

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on April 07, 2011
at 05:52 PM

glad I dont live in New York, those prices are about Double what we pay down here for Local Grassfinished.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on April 06, 2011
at 03:20 PM

Nice to see you here, Diana!

03fa485bfd54734522755f47a5e6597e

(3944)

on April 06, 2011
at 11:37 AM

Yes, if our butcher is any indication, they throw away loads of fat. We can get all the beef or pork fat we want for free, anytime. (Ditto livers; most people don't take theirs.) I think it's more a matter of habit: they're so used to trimming things a certain way that it's easy for them to forget to leave all the backfat on the porkchops, or whatever you asked for. Our butcher knows we're different and doesn't mind, but they can still forget if we don't specify our wishes every time. Unfortunately, the inspector won't let them give us the feet and head.

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 06, 2011
at 04:24 AM

Lucky! Our local butcher's won't give us anything that they send to the rendering plant.

5740abb0fa033403978dd988b0609dfd

(2633)

on April 06, 2011
at 03:22 AM

And there are regulations on how much untrimmed fat is allowed on a cut, which even depends on the cut and the end purchaser -- wholesale, commercial food service, retail. The USDA has a butchering guide that states every detail imaginable.

77877f762c40637911396daa19b53094

(78467)

on April 05, 2011
at 10:56 PM

So if their organic meat is so lean, are they using grain fed beef fat in the sausage, etc.?

  • 35a8b223ae5d863f17a8c9e3a8eed5eb

    asked by

    (571)
  • Views
    2.4K
  • Last Activity
    1433D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

6 Answers

4
037448c8b9767fe643b0c35a5a107713

(160)

on April 05, 2011
at 11:44 PM

Sounds like you need a new butcher. I love my butcher. He's absolutely fantastic. He knows what I'm looking for in my meat and delivers every single time- and then some! He even hooked me up with 4 live roosters at the last trip.

I think the key is to finding a good butcher and building a relationship. That'll get you a long way.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on April 06, 2011
at 03:20 PM

Nice to see you here, Diana!

3
5740abb0fa033403978dd988b0609dfd

on April 06, 2011
at 03:19 AM

Huh? There is absolutely more fat on a domestic carcass than can be sold to retail shoppers. Your butchers are looking at you crazy because you're asking to pay more for less. I haven't worked at a meat shop, but I'd be surprised if there was ever a butcher that didn't have more fat than he could sell, even after mixing it into ground and making sausage -- on ground meats, the fat content has to be stated (at least in the US) and always, the higher the fat percentage, the lower the price. You are in effect saying give me the 15% fat ground beef, but I'll pay the 5% fat price. I'd look at you crazy too. :-)

Probably if you asked the butcher nicely he'd give you as much trim fat as you wanted for free. I know I go to a local butcher every so often and ask for a couple pounds of the extra lamb fat after they've made the ground lamb all the ground that they are going to sell. I've never been charged. Normally it goes into a big 30 gallon waste container which they dump out back to have hauled off like garbage to a rendering facility.

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 06, 2011
at 04:24 AM

Lucky! Our local butcher's won't give us anything that they send to the rendering plant.

03fa485bfd54734522755f47a5e6597e

(3944)

on April 06, 2011
at 11:37 AM

Yes, if our butcher is any indication, they throw away loads of fat. We can get all the beef or pork fat we want for free, anytime. (Ditto livers; most people don't take theirs.) I think it's more a matter of habit: they're so used to trimming things a certain way that it's easy for them to forget to leave all the backfat on the porkchops, or whatever you asked for. Our butcher knows we're different and doesn't mind, but they can still forget if we don't specify our wishes every time. Unfortunately, the inspector won't let them give us the feet and head.

2
91c2e2a35e578e2e79ce7d631b753879

on April 05, 2011
at 11:43 PM

I am very fortunate - my butcher raises, processes and sells their own bison, and processes animals (steers and hogs) from local farmers only. They are quite used to requests for tallow, lard, bones and offal and package/sell it quite willingly. We have purchased two whole pastured hogs in the last year, and have just taken possession of our second side of grass-finished beef - they process our animals any way we ask!

2
2cdd1c775683f760390d80cdb984fc13

on April 05, 2011
at 11:24 PM

When a butcher receives an animal side, he or she most likely trims the fat as much as possible from the entire side before fabricating it into the smaller cuts. It's easier to trim the fat from the entire animal than off each individual steak, especially if the majority of your customers are asking for as little fat as possible.

5740abb0fa033403978dd988b0609dfd

(2633)

on April 06, 2011
at 03:22 AM

And there are regulations on how much untrimmed fat is allowed on a cut, which even depends on the cut and the end purchaser -- wholesale, commercial food service, retail. The USDA has a butchering guide that states every detail imaginable.

1
9d43f6873107e17ca4d1a5055aa7a2ad

on April 07, 2011
at 04:24 PM

Time they are a changing, these are some very nice cuts available on Fresh Direct, a grocery delivery service

are-butchers-scared-of-paleo-(2.0)-customers?

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on April 07, 2011
at 05:52 PM

glad I dont live in New York, those prices are about Double what we pay down here for Local Grassfinished.

07ca188c8dac3a17f629dd87198d2098

(7970)

on April 07, 2011
at 07:42 PM

A few dollars more for prices I tend to see at Whole Foods in Chicago.

0
742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on April 06, 2011
at 12:57 AM

Do you guys get grass-fed meat from your butcher? There is so much butchers around here, but they sure don't sell high quality meat.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!