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Aged meat?

c
carleton Jan 12, 2009 11:24 AM

Anyone know of a good Baltimore area butcher who knows how to dry age(hang) meat? And who will take special orders to do so? Thanks for any pointers!

  1. p
    pigtowner Jan 13, 2009 07:20 AM

    I get most of my meat from Springfield Farms in Sparks. I can't remember the name of their butcher, but they'll take orders for pretty much anything. I've ordered lots of specific cuts (like boneless short ribs 4 inches long, etc) and they'll do it. They're super friendly, so it's probably worth a call to ask (or an email, but they're not always super fast at email - sometimes I'll get an answer that day, sometimes a week later).

    1 Reply
    1. re: pigtowner
      j
      jfish Jan 13, 2009 07:42 AM

      I think Springfield Farms uses Wagner's

    2. j
      jfish Jan 13, 2009 03:47 AM

      Also not quite in Baltimore, you might try Wagner's in Mt. Airy.
      http://www.wagnersmeats.com/

      1 Reply
      1. re: jfish
        m
        mcattrone Jan 13, 2009 03:56 AM

        Ceriello Fine Foods
        410-532-1840
        http://www.ceriellofinefoods.com

        At Belvedere Square - I've always been pleased with their Beef, Lamp and Pork.

      2. Treva Jan 12, 2009 09:08 PM

        If nothing suitable turns up in Baltimore, you might like My Butcher http://www.mybutcherandmore.com/ in the Crofton/Gambrills neighborhood.

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