On 1/22/2013 12:07 AM, sf wrote:
> On Tue, 22 Jan 2013 10:45:52 +1100, "Farm1" >
> wrote:
>
>> Doens't the US have any real butcher's shops?
>>
> They're few and far between. Something like lamb shanks and oxtails
> shouldn't be a butcher shop exclusive.
>
And they aren't butcher shop exclusives. There is a "meat market" in
town sort of catty-corner to Publix. No, they aren't (strictly
speaking) a "butcher shop" in that they don't slaughter meat out back.
They buy sides or shanks or legs of whatever. They will custom
cut/grind whatever.

Then again the butcher at the grocery store will also do that. You've
only to ask.

The independent meat market on Lady's Island is much more costly. I'm
all for supporting local businesses but I'm not willing to pay more for
the same meat.

I will say this for the meat market... as a side-line on Saturdays the
owner hauls a big barrel grill out front and sells grilled half chickens
with grilled potatoes and other in-season veggies. He draws a lunch
crowd

His wife (co-owner) is not such a good cook. Last year John and I
dropped by to see what they had in the way of steaks. We were talked
into buying a small package of lasagna she'd made. It *looked* good.
It was the most boring, bland lasagna either of us had ever tasted. I
swear, a can of Chef Boyardee would have had more flavour.

Jill