Should I look for a new butcher?
Maybe I'm being a bit particular, but I ordered a standing rib roast today and specified that I wanted it from the loin end. In other words, I want first cut. The butcher proceeds to tell me that there is no loin end. What is he talking about??There's an end nearest the shoulder or chuck and there is the end closest to the loin muscle. Why would he act like what I was asking wasn't correct?
a real butcher is so hard to find that I'm jealous you have the luxury of looking for a new one. As I've moved around the country I've learned that not everyone call the same cuts of meat the same things. But if he didn't understand "loin end" or "first cut" - I wouldn't know what else to call it.
I'd start shopping around and seeing what my options were. At least when it comes to ordering larger cuts of meat. If you're just getting steaks or something pre-cut from the case then your knowledgeable enough to get what you want.