Butcher Questions

MJQ8

Hey everyone!,

For those that use a local butcher VS a grocery store or warehouse, what are you paying typically per pound? My local guy here has bb-ribs on sale for $4.99 a LB (normally $5.99) and his brisket at $3.99 (nose off-$4.99...I'm not sure what his normal price for these are.) Just trying to see if he is within range of normalcy. Speaking of brisket and having never made one before, what is the advantage (if any) of having the nose off? When you go to your butcher, is best to buy just what you need as it will be the freshest or do prefer to load and freeze the rest of it for a later day?

Thanks in advance for your time and advice.

Mike- Here is to looking forward to JAN 7, 2013 - When he loyal sons will "go marching onward to victory"

 

fishlessman

sometimes you get what you pay for, sometimes not. for instance, the supermarket ribs here are cheaper than the butcher, the fresh ribs in the supermarket here are cut out of a hormel cryovac and put into the local supermarkets packaging with a sticker that says fresh but in actuallity they are solution added. no reason to see the butcher for things like chicken wings. butcher is better if i want a 14 pound chuck roast verse the chuck at the supermarket thats maybe 3 pounds. i buy as i need, too many places within a mile or two of the house or work

Skiddymarker

IMHO cuts like butt, wings, blade or chuck roast, chicken breasts are look for the cheapest, usually the big box or supermarket. I rely on my butcher for ribs, 80/20 ground beef, rib roasts and most of the time steaks. 

Whole chicken and pork loins are mixed, sometimes Costco, sometimes butcher. 

Butcher is about 25% more per pound, the quality has always been very good, that's why we go back.  

henapple

My butcher is cheaper on steaks if the buy the loaf. I do notice his quality is better on most things. I do buy my chicken from Publix or Kroger.