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What's your latest food project? Tell us about it


Indirect Heat May 20, 2012 07:12 PM

I'd like to cook the "man-steak" from Adam Perry Lang's "Charred & Scruffed". It's a British cut of beef. Which butcher should I talk to? Who can get me this novel cut? Hoping it's something less expensive than Savenor's...

  1. almansa May 22, 2012 02:57 PM

    Apparently it's a 6lb rump roast. Call ahead - probably anyone can do it.

    1. g
      gourmaniac May 22, 2012 08:02 AM

      Not sure about this specific cut but have been very happy with Tony's Meat market in Rozzy Village. He is Italian and been there for 45 years or so. I can usually get what I ask for RE butchering and the meat is top quality without the Dewar's sticker shock.

      1. Bob Dobalina May 21, 2012 01:55 PM

        Try Nick at the Coolidge Variety across the street from the diner in Watertown.

        14 Replies
        1. re: Bob Dobalina
          katzzz May 22, 2012 07:21 AM

          I've bought from Nick at Coolidge Variety three times so far and have been very happy with the meat and with Nick, who couldn't be nicer. But I wonder how skilled a butcher he is (the answer may be "very," I have no idea) and what you think the strong points of the shop are. I went in for brisket and Nick said he'd order it for me, but as it turned out, he couldn't get less than 15 lbs. (or around that much) which was way more than I wanted. Another time he ordered pork shoulder for me, but ended up getting pork loin instead, which he sold to me at a bargain price. It was great, but it wasn't pork shoulder, so I used it for something else than the recipe I wanted to make. I guess what I'm saying is that I like the place a lot, but it seems somewhat limited.

          1. re: katzzz
            StriperGuy May 22, 2012 07:51 AM

            He really specializes in stuff for the Armenian, Greek, and middle eastern community. Great with lamb and some cuts of beef. Not so much for pork.

            I saw him prepare some of the most beautiful beef to be consumed in raw kibbe, He minced it by hand with artistry, so his skills are not lacking, it is just that his focus is not that of say Sulmona in Boston. In fact, for the Man Steak mentioned above I think that would not be a match either.

            Brisket is not a real traditional cut for his clientele, so no surprise that he can only get a whole one.

            Want a fresh lamb, or goat, butchered in a particular way, he is your man.

            For pork shoulder, unless you want some fancy artisan raised meat, just go to the supermarket...

            1. re: StriperGuy
              Jenny Ondioline May 22, 2012 08:41 AM

              On the other hand, he can get a whole brisket? Good to know!

              1. re: Jenny Ondioline
                StriperGuy May 22, 2012 08:54 AM

                He'll get just about anything you request with a few days notice. Weird about getting a pork loin instead of a shoulder...

                1. re: StriperGuy
                  Bob Dobalina May 22, 2012 09:31 AM

                  That was my thought too in recommending him - he readily tells you he will order whatever you like. I have not had occasion to order a special cut, but the personal attention seemed like a good match for this request. Anyway, nice guy to talk to, even if he can't come up with what you want this time.

              2. re: StriperGuy
                Mr. Mxyzptlk May 22, 2012 08:45 AM

                Actually being middle eastern I make raw kibbee all the time but I use freshly cut lamb.

                1. re: StriperGuy
                  katzzz May 22, 2012 09:53 AM

                  That's very helpful, StriperGuy, thanks. I'm thinking lamb chops right away. I'm not suprised that the kibbe beef looked good. I got some ground beef from Nick that was terrific -- it was not as finely ground as what you get in the supermarket; worked great for burgers.
                  On a related topic, any recommendations on where to go to get a deboned whole chicken (aside from the likes of Savenors, which is just too expensive)? I'm guessing Nick isn't the guy for fowl.

                  1. re: katzzz
                    gourmaniac May 22, 2012 10:04 AM

                    RE deboned chicken, it isn't too hard do this yourself. I've done a couple in about 10 min and I'm no knife wizard.

                    1. re: katzzz
                      StriperGuy May 22, 2012 10:10 AM

                      I bet he'd bone a chicken for you.

                      There was a LONG chowhound thread a ways back about boning goats, messy business that.

                      1. re: katzzz
                        itaunas May 22, 2012 11:17 AM

                        Mayflower will debone if you order in advance, I don't believe there is a minimum order. There are also a mixture of people and businesses in the Brazilian community who do it (usually provided seasoned/stuffed), but they come and go and communication is harder. Cake and Cia in Everett does offer this with catering service, but dunno if they'll just do one. I debone at home (you can learn from Marcella Hazan, its not too hard the first time, and after 2-3 times trying it its pretty easy).

                        1. re: katzzz
                          Klunco May 22, 2012 11:25 AM

                          If you do want to try it yourself (a fun project and a good skill to practice), here's a nice link to Jacques Pepin making it look easy:


                          1. re: Klunco
                            StriperGuy May 22, 2012 11:48 AM

                            Go Jacques!

                            That man has some mean skillllz!

                            1. re: StriperGuy
                              kimfair1 May 23, 2012 05:51 AM

                              I am so making that chicken soon, that looks awesome.

                          2. re: katzzz
                            phatchris May 23, 2012 03:57 PM

                            Butcher boy will do it for ya, they also have great super thick ribeyes, poterhouse and bone in sirloin.

                    2. StriperGuy May 21, 2012 01:07 PM

                      Just do a bone in porterhouse cut say 2 inches thick. That's manly enough for just about anyone.

                      1. C. Hamster May 21, 2012 12:58 PM

                        Call the (Irish) butcher shop in Adams village

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