Across the Case: Top Five Questions You Ask Our Butchers
Our little neighborhood butcher shop has been open for five year now, and we’ve seen a lot of guests walk through our doors. Our favorite guests have lots of questions, mostly because it’s the first time they’ve ever been to a butcher shop. I thought I’d share some of the most common questions we get to help those of you thinking about coming to ECB for the first time.
What’s Your Best Steak?
This is probably the most common inquiry we get. Unfortunately, it’s like asking us the best ice cream flavor. There are just so many choices, so many tastes, and so many variables. But it should get the conversation started with one of our team members asking you four questions of their own:
Preferred Protein: Are you looking for Beef, Pork, Chicken, Lamb or maybe something new? We always carry the first three, but often carry rare or “exotic” proteins when in season.
How Many People: Is the meal just you, are you preparing for a guest, or is the whole family digging in? Some cuts correspond well to the number of guests—like steaks—but eating a smoked brisket solo might leave you with a lot of leftovers.
How do you like to cook? There is no right way to cook, but we all have techniques we’re most comfortable with and gravitate toward. Are you Grilling Master with five different BBQs littering the backyard? A low and slow lover with a dog-eared Instapot instruction manual? Cast iron cavalier, pan searing everything and finishing in the oven? Wok Warrior, French Saucier, Sous Vide Veteran? Exhausted parent looking for a quick fix? All are welcome!
Special Occasion or Budget Minded? Not every night deserves a $65/lb. Dry-Aged Ribeye. We can blow your mind for that special someone, or offer a nutritious, responsibly sourced, and delicious assortment of proteins that won’t break the bank.
What’s Your Favorite?
This is certainly an easier question to answer than the previous one. Every team member has a favorite way to eat meat. Mine is any cut that can take a quick sear (flank, flat iron, bavette) finished on the rare side, with salt and a splash of peppery olive oil. That’s it. But everyone at ECB loves to share their own creations and techniques. And who knows, their suggestions might just be the inspiration you need to try something new in the kitchen.
Where Did This Come From?
If you’re coming to ECB, it probably has something to do with our fanatical reputation for sourcing. Not only do we get all our meats from small, family-owned West Coast farms, but we visit those farms every year. We know our ranchers by first name. If you have concerns, very specific questions, or just want to learn, be prepared to get an earful. There’s no such thing as too many questions on this topic.
How Do I cook It?
All of our staff not only love to butcher, but we also love to eat. Many on our team have worked in some of the best restaurants in the country. There are even a few Michelin Star veterans. Our staff wants to know “whatcha cookin.” If they haven’t had the chance to ask, feel free to share. But be prepared to stick around for a while. You might get into a spirited conversation. When you get home, we love seeing your meal creations online. Share them on Instagram and Facebook (@electriccitybutcher), or with the hashtag #ECBCreations
Can I Freeze It?
Everyone likes to buy their food fresh, but not all of us can go to the butcher shop every day—well, I can. Inevitably, I get asked about the F-word. My answer again depends on the cut of meat. I freeze braising meats, roasts and grind all the time with little impact to texture, moisture or taste. However, if you let your steaks sweat for 30 minutes in the car, then throw that soggy butcher paper in the ice box and think you’re gonna be happy when you thaw it in a year, you’re gonna be disappointed.
The key to freezing is the Four Cs:
Condensation is killer: Don’t put any meat into the freezer until it’s been patted dry. Better yet, set it on parchment uncovered in the fridge overnight before freezing in carbonite.
Cryovac or plastic wrap: Nothing preserves meat better than vacuum sealers. But grocery store plastic wrap does the job too. Our butcher paper is fine for a few weeks, but remember what I said about Condensation above. Unwrap and pat dry any papered proteins before they get frozen.
Colder the better: Not everyone has a sub zero fridge, but if you can adjust your freezer to its lowest setting, do it. Also, bury your ECB purchases in the middle of your other frozen items, or place then closest to your condenser coils to get a quick and consistent freeze.
Consume in 180 days: I’ve heard of people freezing meat for a LONG time. Just ask the guys at Polmard who have cryogenically preserved meat for decades! Frozen meat is probably safe indefinitely, but is it edible? Prolonged freezing deadens flavor and damages texture. Unless you’re prepping for a zombie apocalypse, freeze what you can eat in six months.
First Timers Welcome!
Remember, when you come in for the first time to Electric City Butcher, we want to know. There’s so much we have to share with you, and you’ll have more fun if you just let us know. One of our team will gladly walk you through how the store works, where our meats come from—and most importantly—how we can help you find exactly what you’re looking for.