These cuts are show-stopping, crowd-pleasers, for sure. To prepare them, he suggests applying a spicy coffee rub and grilling them with a combination of direct and indirect heat. Tweedie also sells a “poodle cut,” which has just of bit of the meat attached to the top of the bone and is thought to resemble a poodle’s hind leg. In conventional slaughterhouses, the bones are cut off flush to the top of the steak, and the several inches of the ribs, as well as the meat, fat and sinew, are cut to be sold as bone-in short ribs. Tweedie says while grocery stores can offer bone-in ribeye, it takes a whole animal butcher to create one with such a long handle. These gigantic 40-ounce cuts resemble something Wilma Flintstone would serve Fred in cartoonish prehistoric times, but in reality each can feed upwards of six people once the bone is removed and the meat is sliced thinly on the bias. I’d been seeing this cut popping up in chefs’ social media feeds and on restaurant menus all summer and wanted to understand the hype. recently to chat with head butcher Patrick Tweedie about 2-inch-thick, highly marbled beef ribeye steaks still attached to a very long (up to 18-inches) rib bone. Two raw steaks from the Kennebec Meat Company in Bath, a so-called tomahawk steak, or bone-in ribeye steak, top, and a poodle steak. And just last month, Slayton sold Farmers’ Gate to a group of Maine livestock farmers who are building a processing facility and custom butcher shop in Leeds.Ĭonversations with these whole animal butchers are more interesting than buying packaged meat in a grocery store because working with whole animals gives them the latitude and expertise to supply you with unique cuts of meat that hit many purposes and price points. opened in Bath in the Water Street space previously occupied by Beale Street Barbeque restaurant. Just before Memorial Day, Kennebec Meat Co. In February, Steven Campbell became the meat-cutting partner of The Butcher & Bakers in Brunswick. In 2017, Riverside Butcher Shop opened on Main Street in Damariscotta. In 2013 Jarrod Spangler and Shannon Hill started Maine Meat Co. In 2012, nose-to-tail butcher shop Maine Street Meats (now called Bleecker & Greer) opened on Commercial Street in Rockland. This creates a challenge, but that’s part of the fun – finding ways to move the whole animal (all of its parts) at roughly the same pace.” “If we want more ribeye, we must also accept more top round, more shank, more of everything. In a whole-animal scenario, a butcher doesn’t have the luxury of ordering an extra 10 boxes of ribeye to meet the 4th of July demand. It is also in the merchandising and retailing of ALL of the cuts,” Slayton said. “The art is not just in the breakdown of the carcass. At the time, there were few butchers in Maine bucking the industry’s standard practice of opening boxes of conventionally raised primal cuts (chuck, rounds and rumps of beef from the Midwest, pork bellies, loins and shoulders from the South, or racks and legs of lamb from Australia) and slicing them into the short, standardized list of steaks, chops and roasts that American cooks since the 1950s had become accustomed to buying cheaply in grocery stores. In 2010, farmer-turned-butcher Ben Slayton opened Farmers’ Gate Market in Wales.
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