Going to make steak tartare - who's your best, most trustworthy butcher? And can (s)he cook?
I love steak tartare but it's not a dish you see often around here. So I want to try making it myself.
Obviously I want the best, freshest beef possible, and it'd be a bonus if the butcher who provides it would offer good advice on the best cut to use.
Who are the best, most food-knowledgeable butchers in town? I'm in Mt. Airy but I work in Center City and I'd travel (within reason) to get great meat from a helpful purveyor.
I have made steak tartare on a few occassions and have generally gotten the beef at Espositos on 9th street. That said - I got it with an "order" (not wholesale though) so I was able to tell them in advance exactly what I would be doing with it. It is best to chop or grind the meat at home since the biggest issue (after fresh lovely beef) is contamination that may occur once the meat is ground due to the increased surface area. Good Luck!