We’ll also be rendering leftover fat, really making use of every last part." Ears will be smoked, bones will go into bone broth, skin can become c hicharones. "There are only so many cuts on the cow or the pig or the goat. "It’s a different kind of a shop," says Buer. He and Parajecki will head up meat cutting operations, along with dry aging, curing and smoking of meats. Scott Buer, former owner of Bolzano Artisan Meats, has been hired as the house butcher. We may have a few items that are classic, national brands but 80 to 90 percent of what we offer will be local."īearce and business partner Joe Parajecki have also hired two full-time employees, both of whom will offer value added to the butcher shop’s offerings. ![]() But, we’re also trying to keep the selection local and regional. "We’re concentrating on products that naturally accompany meat products. "We’re keeping things pretty focused," says Kettle Range co-owner Mark Bearce. In addition to meat, the shop also carries a nice selection of local cheeses, sauces, spices rubs and condiments, along with a variety of prepared food items. There, the meat hangs in optimal conditions, resulting in both the concentration and saturation of the natural flavor, as well as tenderization of the meat itself, thanks to the work of naturally occurring enzymes, which help to break down the meat’s tissues, resulting in a buttery, tender texture. These days, while most beef is "wet aged" in plastic shrink-wrap, Kettle Range will also offer up a variety of cuts that are dry aged on site in a special aging room, which is visible to customers through a window in the shop. The shop will also feature a variety of fresh and smoked sausages. When you walk into the shop, which opened quietly on Monday, April 11, you’ll find a wide range of both fresh and frozen cuts of meat – from chops and steaks to ground meats, whole and cut-up chickens, and a variety of specialty cuts, including these tomahawk steaks. has been transformed into a full service butcher shop. And, after an extraordinarily busy four months filled with construction, inspections and preparations, the old Saz’s Catering building at 5501 W. In December, we brought you the news of Kettle Range Meat Co., a new retail butcher shop specializing in ethically raised and humanely slaughtered beef, pork and chicken.
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