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New Butcher In Town - Cleaver & Co.

noradeirdre Nov 3, 2012 01:01 PM

Don't know if anyone's checked it out yet, but Cleaver & Co., who I first met during the Eat Local Challenge this past June, opened their locally souced, humanely raised /killed butcher shop last weekend. Last Saturday we picked up a pork shoulder and some chicken thighs- both excellent- and today they had beef, pork, duck, chicken, and housemade charcutetie (sausage, boudin, mortadella, hot dogs, etc.) We picked up a hangar steak, a couple duck legs, and some hot garlic sausage.

They get the whole animal and break it down in-house, so if you're looking for any offal or lard or tallow, this is the place. Total nose to tail butchering. They are on Baronne between Gen. Taylor and Constantinople. I highly recommend checking it out. Very personal service.

  1. s
    sanglier Nov 3, 2012 11:56 PM

    I knew you'd be one of the first one's in! Gotta get there in time to order a heritage turkey for Thanksgiving, and chat up the wizard Kris Doll.

    1. N.O.Food Nov 4, 2012 05:40 PM

      I haven't been, but I've heard it's expensive as hell. Was told boudin at $8-9 / lb. If so, blasphemy! My fav boudin in this state costs $3 / lb.

      5 Replies
      1. re: N.O.Food
        noradeirdre Nov 4, 2012 06:37 PM

        It's definitely expensive. I don't have a philosophical problem with that considering the cost involved dealing with non-factory farm animals. (There's a reason that meat is so cheap in this country, and it ain't pretty.) Our tradeoff is that we eat less meat, so we can afford this kind of thing. I know not everyone has the luxury of making that choice, though; I'm totally not judging.

        But, yeah, pricey.

        1. re: noradeirdre
          N.O.Food Nov 4, 2012 07:08 PM

          I'm all for humane meat, but I wonder how much of the price difference is due to that or simply the cost of doing business in New Orleans? It's expensive to live and work here. Also, most places in NO charge more because they can. It's probably a combination of all three.

          In any event, I'll give it a shot. It's really all about taste for me, and if it's good enough, I'll be back. But I'll probably end up doing what I've been doing: stocking up when I head out west. I'm just skeptical since I haven't found any good boudin or cracklins in nola. Take that back, Toups has proper, good cracklins.

          1. re: N.O.Food
            noradeirdre Nov 4, 2012 07:13 PM

            I hear you on the Toups cracklins. I just had some for lunch the other day and I tell you I could eat buckets of 'em.

            1. re: N.O.Food
              h
              hazelhurst Nov 5, 2012 06:53 AM

              I'm with you on the Westward Foraging trips. As regars the cajun meats, New Orleans really doesn't know and has no standard of comparison. In fact, I know Rex and Comus people who are very proud of the fact that they have zero association with Cajun Culture..sad but true. So, when I run to Lake Charles to visit a college roommate, it takes me about five hours to work my way back to Baton Rouge because I am stopping all along the way to pick stuff up. Never leave the driveway without an ice chest.

              1. re: hazelhurst
                N.O.Food Nov 6, 2012 05:52 PM

                Yeah, New Orleans is pretty much the polar opposite of Cajun, in more ways than just food.

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