I recently move, and the first thing I did was look for a local butcher shop to get meats from (might be a little too high on my priority list). My first time walking through the door, I was looking for a prime brisket. I didn't see any, so I asked the lady if she could order me one. She told me the prime rating was not used anymore. I'm sure she could see my facial expression, I'm not good at hiding it. From that response, I had to ask about wagyu. She said she could get that, but there are about 20 level of grading wagyu, and they are starting around $40/lb. I laughed a little and said thanks. Anyone have an experience like this before?
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Where is this shop & remind me not to go there. -
Find another butcherComment
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No doubt.... they don't use Prime anymore? What a maroon. lolComment
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I get Painted Hills grass fed, corn finished, beef from my butcher. The brisket, if they don’t trim it, is $7.99/lb.
that butcher is crazyComment
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Yup. Took me two years after my last move to find the right butcher. My favorite was the one that tried to sell me rancid meat. Closed a couple months later. I wonder why...Comment
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Needless to say the hunt is still on.Comment
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Come to TexasComment
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texastweeter we have fantastic beef in Washington. And my local butcher knows what he is about. Come to WA ;-)Comment
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I'm kind of in the same boat right now. We just moved this past July to another state and I immediately went looking for a butcher shop I could count on. The problem here is there are not that many to try. I've sample goods from a couple of them and learned quickly that I needed to keep looking. Until then we do our meat shopping at Costco and WinCo Foods. WinCo is not the best but surprisingly enough is better than the two butcher shops. Figure that one out.Comment
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It’s possible that they are sourcing their beef from a rancher who does longer pasturing of the cows and less or no grain finishing, and will still be high quality without qualifying as prime. This has been something of a recent development in "craft beef."
if you’re not familiar with Japanese beef grading, I understand your dismay at her comment. But, It’s actually considerably more complicated and informative than USDA’s top level grading. They have more grades on the marbling, which is what USDA grades on, plus on the coloring of the fat, the meat, the yield from the animal carcass, and so on.
if if I had to guess, I’d say you’ve moved to a fancier area where folks are able to pay for quality food sourcing.
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We do have a shop around here that sells only local beef. But they advertise it!
"Grading is a process that is costly to the farmer, and therefore to the consumer. Unlike USDA inspection, which is mandatory, grading is voluntary and is more geared towards factory farm animals. We don’t require our farmers to grade their beef. Instead, we trust in the breeding and feeding regimen of our farmer"
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I had the same issue where I moved. The local butcher shop wanted 12.99/lb for untrimmed 1855 Choice Brisket. Now I just have to make the trek every couple months to Costco and stock up no the 2.99 Prime BrisketsComment
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