Hey Guys,
Do any of you use local butchers to get your meat. Here in Raleigh they are hard to come by.
Chris
Do any of you use local butchers to get your meat. Here in Raleigh they are hard to come by.
Chris
What's not to envy about folks that have good meat close to them. Here in Asheville we have a Sam's Club that does a fair job of supplying briskett and pork butt, and it's mostly untrimmed, which is the way I like to get it. I'm guessing it's all pretty much processed at the same meat plants for any store in NC.
Anybody know the ins and outs of that process? For example, grading the meat. Where does that happen? Butchering the meat. Where does that happen? Years back I used to unload half cows at the grocery store I worked at. We hung them in the cooler and the butchers did their thing. I doubt a meat department gets meat in that bulk anymore. The days of Rocky tenderizing the beef are over.
Found this link that gives hours and directions to the outlet in the Farmer's Market: http://www.nahuntapork.com/nahunta-pork-contact.phpIf you're looking for pork, you can't beat Nahunta Pork Center. They're based out of Nahunta which is a small community just north of Goldsboro, but I believe they have an outlet at the Farmer's Market in Raleigh off Lake Wheeler Road. They actually do the processing from oinkers to package. I know the owner personally... good family owned business. Best sausage you can buy. I've just got into smoking, so I haven't tried smoking their stuff, but I've grilled plenty of their contry style ribs, baby backs, and more BBQ pigs than I can count. Looking forward to smoking a butt and some ribs soon. Good fresh country butcher type stuff without all the processing or salt solution stuff you get at the supermarket.
I'll be in Raleigh in a week or so, so I'll check out the Farmer's Market for lunch, and I'll let ya know.