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The Butcher Shop, Dorchester

Hounds:
I have been a member for some time, but usually just as a lurker.
A turn of events has now meant that I have living part-time in Boston and part-time in Cincinnati, due to my good friend's job.
Since coming to Boston I have been looking for a good butcher. As many of you can attest. this is not an easy feat.
Today, however, I saw a post for The Butcher Shop, in Dorchester, on Adams, and decided to give them a try.
All I can say is GO, GO GO!
Great service, great meat, great price.
I was on the hunt for pork tenderloin for an asian pork tenderloin recipe - http://www.foodnetwork.com/food/cda/r....
We arrived at the store just as they were closing, but the butcher could not have been nicer. There were none in the case, but the butcher (Mike) cut two for us. They were beautiful.
He was very personable and could not do enough for us.
We also picked up some stew meat for wine braised beef for tomorrow's dinner.
I will post later as to how these dishes turned out with the meat we purchased here, but we will be returning to this shop for more.

Sandy
Boston and Cincinnati
(Sorry for the long post)

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  1. Since I can see it from my house (just like Alaska!) I should go. Every time I walk by it seems barren and lonesome.

    1. Decided to give them a try so I made a stop today. I was looking for some shaved steak for sandwiches, and while they didn't have it in the case, I picked out some steak and they shaved it up for me. Their sausages are made in house, so I bought some southern style, they also had some nice looking Irish sausages. The last item I purchased was rashers, but there were many other items I was tempted by, the stuffed pork tenderloin and the stuffed whole chickens looked good. The verdict, I was very happy with my steak & cheese sandwich. Haven't tried the other items, but I'm quite optimistic. Deli carries Boars Head, and the staff is pleasant and accomodating.

      1 Reply
      1. Wanted to post an update because the southern sausages I purchased were great. Similar to an Irish sausage but spicy. I also stopped in yesterday and picked up some nice looking sirloin tips to use for stroganoff and some lamb sausages that sounded interesting. It was a treat to be able to pick up a loaf of Iggy's bread; the version with the cranberry and nuts. I hope this place takes off. The staff is extremely helpful and friendly. Their selections are growing and the quality is there.

        1. The owner claims to be a sausage maker. He said he will make anything you ask him to. Suprisingly, he hadn't heard of andouille or boudin.

          1. This place is really lovely. Have been a couple of times now--very friendly, helpful staff and the two things I've bought--Irish sausages and corned beef--were both exceptional. Definitely the tastiest and most authentic bangers I've ever had in this country (I've been searching for ages) and the gray corned beef was perfect--tender, well-seasoned--beat Whole Foods by a mile. Tried to get more for St. Paddy's but they were sold out. And btw--I don't really get the concern about boudin or andouille. You wouldn't walk into a French butcher shop and expect him to know about every variety of English or Irish sausage, would you?

            16 Replies
            1. re: greengage

              In what is portrayed as an American butcher shop, if someone says they are a sausage maker I would expect them to have at least heard of these sausages. That aside, the place is a good addition to the area and fits in with the neighborhood. I guess I wouldn't expect them to be like Savenor's. Adam's Corner is a no frills area, and The Butcher Shop is a no frills shop. A good, no frills shop.

              1. re: Guinness02122

                well exactly--I think they're catering to their local audience and naturally they're going to be leaning towards the Irish side of things and not the Cajun. If they expanded into doing more kind of sausage, that'd be fantastic, but I'm happy that they're doing what they do well. Savenor's bangers were always wildly disappointing...

              2. re: greengage

                Any sausage maker worth his or her salt, no matter where they live or come from would know andouille or boudin sausage.
                They don't necessarily have to like or eat them, but they will know about them and how to make them.
                imho, Boudin sausage would not be a big seller in this part of the country. I made 15 lbs of Boudin about 3 weeks ago, and not many people liked them.

                1. re: janzy

                  I agree' it's rather odd that he would not know about andouille or boudin, yet once you try the southern sausage, I think you'll forgive him.

                    1. re: C. Hamster

                      I didn't see chourizo there. They're very accomodating so maybe if you ask. I'm going to try the lamb sausages tonight, but honestly the southern ones were a big hit.

                      1. re: Pegmeister

                        What did the southern ones taste like?

                        1. re: C. Hamster

                          Just mildly spicey, but similar to an Irish sausage. I used some sliced, mixed in with hash browns and topped with an egg. The rest I used in some jambalaya.

                          1. re: Pegmeister

                            Never been in the shop- but I'd like to defend his lack of knowledge of andouille or boudin. They are regional Louisianna based sausages that are really only popular becasue of the recent foodie cultures popularity. Growing up in the mid-west and south I knew several great sausage makers in the German and southern-pork styles. They knew nothing of soprasetta, andouille, chicken sausages, chaurice , chorizo(and many still don't). Just as in southern illinois they make an amazing sausage called salameat/slamini that is almost unknown outside fo that region- but in that region it's more common at cookouts than brats. This guy might spend his time cutting meat, not watching the food channel and reading foodie websites. Go and enjoy what he's good at. It's small specialists that bring the food world to life. If you want one-stop shopping then swing by the mega-marts.

                            1. re: wilko

                              Andouille and boudin were brought to Louisianna by French colonists. I've heard of both types of sausage for well over a decade, and I'm from here. I just thought he oversold himself a little. I'm sure the black and white pudding, bangers, and various Italian style sausages he makes are great. He's a nice guy that can make sausage to order allegedly. Not an avid connoisseur of sausage myself, I was suprised he hadn't heard of these sausages after claiming to be a "sausage maker" by trade. That's almost like someone claiming to be a cheese maker who's never heard of stilton or gruyere.

                              1. re: Guinness02122

                                I hear what you're saying, just don't agree. I'm sure there are cheese makers in this country and in other parts of the world who don't know either of those cheeses. I spent 2-days in Tennesee trying to find Guyere at numerous local and chain grocery stores one time- with no luck. Many people learn artisnal food skills from previous generations and stick to what they know. I'd be there are some great pasta makers in the cities of the world(maybe even in Boston) that don't know Udon or Soba noodles by name, but could make me a good version if i gave a description. Not sure that makes them any less of a noodle maker or means they're overselling themselves when they tell you they're a noodle-maker by trade.

                                1. re: wilko

                                  Sorry, but I forgot to mention that he and his assistant said they make "anything" in reference to sausage. I'm sure they can make any sausage if told how, and I think that's part of their selling point which is great. However, further passing yourself off as an expert on sausage, which is what he and his assistant conveyed, is probably something they shouldn't do until they are more advanced in the knowledge of sausage. Also, I generally don't lump noodles in with pasta. I wouldn't expect a noodle expert in China or Japan, or even Germany, to know the various pastas available.

                                  Overall, the place is nice for the neighborhood. You're not going to get anything unusual in the place except Irish products, which really aren't unusual in South Dorchester and parts of Quincy. They're not yet worthy of a special trip for those outside the vacinity, but they're trying. At this point, the place is predictable. Very solid but nothing extraordinary.

                                  1. re: Guinness02122

                                    Hey Guiness, I agree they are probably not worth a special trip by a foodie from afar, but I definitely want to give credit where credit is due. Dorchester and Quincy are sorely lacking in terms of a good butcher especially since Prevites relocated to Weymouth, and please don't anyone bring up Roxies. I just would like to promote a good neighborhood butcher, and selfishly I want to see them suceed. Go and try the Southern sausages and if you're not pleased, I'll buy you a Guiness at Sonnys. Now, that I've said it, I'm not sure Sonny's has Guiness, maybe Erie pub?

                                    1. re: Pegmeister

                                      True, you can smell Roxies from Wollaston Beach, or maybe it's just the same smell all around. What a pit! Sorry Previte's is gone. We used to order all our company's Christmas party food there.

                                      Yes, The Butcher Shop beats Ashmont Market and Gene & Paul's, but the steak tips at Bell's Market in South Boston still can't be beat. I wonder if The Quiet Man got the tips from Bell's. I guess we'll never know unless the former owners son is still a bartender at the Intermission Lounge in the Theatre District. I can ask next time I see a movie at the Tremont Lowe's theatre.

                                      Guinness on Adams Street = Erie Pub +/- Twelve Bens. Erie is the better of the two. Twelve Bens serves Guinness in 16 oz. tulips, not the imperial pint. Strange because its sister bar (literally, or maybe it's the brother who owns it), The Goal Post in Quincy serves a full pint. Have you been to The Sly Fox in Quincy? I can walk to the Erie in about 3 minutes.

                                      -----
                                      Twelve Ben's
                                      315 Adams St, Dorchester, MA 02122

                                      1. re: Guinness02122

                                        The Quiet Man's tips were legend, although I mostly went for prime rib on Wednesdays. The son was still bartending at the Intermision the last time I was there, but that was about a year ago. His sister owns Babycakes, maybe she would know where they got their tips. I drive by Sly Fox at least twice a day, but still haven't stopped in. Some of my coworkers have gone in for lunch and thought the food was okay. Parking isn't the best. Didn't realize that the Goal Post was affiliated with Twelve Bends.

                                        1. re: Guinness02122

                                          Roxie's has its purpose - I personally use it as a landmark when giving directions to Fratelli's! ; )
                                          Glad to hear Bell's Market is still going strong. I used to live next door to it (in the O.C. condos) & Al watched me grow up. It's a bit of a road trip for me now but boy do I miss those corned spare ribs - LOVED when they would make them for a lunch special.