Butchers

[Eastonbeef]

First of all, congratulations to the Pitmaster Club for reaching the break even point so soon. I'm guessing that it is no surprise to any of us members. Not me at least...
As you all know, I am venturing into the cattle business. Small scale, home grown grazed beef.
My first 2 bred cows are coming in spring. Again, I am planning ahead... what does everyone look for in a good butcher? I have my ideas, I want to hear your ideas to fine tune mine.
When I decide on a butcher, my plans are to have them know my expectations, and appreciate the meaning of a loyal customer with a good handshake!

[Jerod Broussard]

I would ask around about any and all local butchers. My dad is lucky, there is a family owned slaughter house just down the road. GREAT folks. We raised 2 litters of pigs/year, and every year or so dad will kill a home grown calf. We had enough sheep growing up to keep the BBQ pit going.

I think the biggest thing is integrity, or lack thereof. Steaks that are not cut exactly right is really no big deal at the end of the day. Dad will get some he isn't all too pleased with. Nothing major. Just enough to complain.

[Josh Peal]

Ask them if they grind and wipe choice cuts. The butcher we used this year didn't want to vacuum seal tbones because "they puncture the bags." So we had them split up the cuts. Well what ended up with were completely mangled filets that were about 3/4" thick because they cut them into tbones and then used a dull knife to separate them off the bone... Our black angus hybrids have marbling that rivals any uber expensive prime cuts. What a waste...

[_John_]

Just kind of realized you were talking as a person supplying, not a customer purchasing, ignore me if you saw pre-edit.