Butcher
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...
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Bob Dobalina
May 21, 2012 01:55 PM
Try Nick at the Coolidge Variety across the street from the diner in Watertown.
›14 Replies-
re: Bob Dobalina
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.
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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...
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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...
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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.
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re: StriperGuy
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.-
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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.
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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).
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re: katzzz
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:
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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.
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