There is no better cooking technique than to GET TO KNOW YOUR BUTCHER. This is fundamental to always having the best meat, poultry, and fish to feed your family and friends. A good attitude on your part and showing obvious respect for how hard their job really is in providing your family with wholesome high quality meats will go a long way in making them want to do the very best for you.
When your butcher actually wants you as a customer here are some of the things they’ll do for you that makes your life in the kitchen much easier:
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They’ll cut-up stewing beef and lamb for you and give it a good trimming first. They’ll make sure all the pieces are about the same size so that they cook evenly.
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They generally have partially frozen top round “in the back”. They’ll use their band saw to cut this into very thin slices for you when you want to make roulades.
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Tell them what you’re making so they can help pick the right piece of meat. This is especially important if you need a collagen rich cut of meat so that it procures an exceptional pan sauce.
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They’ll use their band saw to cut-up bones into small pieces for making soups and stocks. Often pre-cut bones are in pieces too large and are difficult to use.
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They’ll work with their suppliers to get “odd” things when you need them, like a really old rooster or hen for making excellent Coq au Vin.