Supermarket butcher

[kc7jty]

One might think these people could special cut a piece of meat, not around here they can't.
When top sirloin steak goes on sale I sometimes request a 3 lb roast of it with NO FAT CUT OFF.

They're always agreeable, but just can't do it.
As soon as the whole chunk of meat comes outta the cryovac they go into auto mode and start trimming off 90% of the fat.
HEY!...LEAVE THE FAT ON!
Then they can't get the weight right. A 3 pounder today ended up @ 4.7. I said I wanted 3 lb and don't go over 3.5 lb. (Krice, I can get it within 1/2 lb)

"Oh, duh...well I guess I could cut a steak off." Then he expects me to take the roast AND the 1.5 lb "steak".
I only took the roast.

Last year the guy in a different store just cut the whole thing into steaks and wanted me to take the thickest one. I said forget it and left.

It's at least 4 different stores and as many butchers now. I'm sure next time won't offer any relief

[KG4CGC]

Butchers in supermarkets are just guys who can stand the smell and can use the tools without losing too many digits. Scientific Management has brought us this fine state of affairs we see today. You train from the untrained and are classed as unskilled. A modern "butcher" these days must also be an entrepreneur and run his own shop. Outside of that, forget it.

[suddenseer]

Butchers in supermarkets are just guys who can stand the smell and can use the tools without losing too many digits. Scientific Management has brought us this fine state of affairs we see today. You train from the untrained and are classed as unskilled. A modern "butcher" these days must also be an entrepreneur and run his own shop. Outside of that, forget it.

I actually thought of going deer hunting again this shotgun season. Last month, I called on my old butcher shop to discover he retired 2 years ago. He does still process venison for his current customers when he retired. He recommended a few more in the county. They are all booked up solid. If I do go next season, I will have to get on the list EARLY.

[KG4CGC]

I actually thought of going deer hunting again this shotgun season. Last month, I called on my old butcher shop to discover he retired 2 years ago. He does still process venison for his current customers when he retired. He recommended a few more in the county. They are all booked up solid. If I do go next season, I will have to get on the list EARLY.

Is there a fee if you strike out for the whole season?

[W3MIV]

In my experience, the butcher problem in chain supermarkets varies all over the map. I am fortunate to have two very talented butchers at the Waverly Woods Weis. Both are experienced cutters, but one is a real artist. He often makes up very classy pork crown roasts, prettily "Frenched" and bootied. He will happily cut and trim at your wish, but only if he has the uncut stock hanging in the fridge. The problem is often that the customers demand close trimming of fat -- admittedly stupid as any cook with the least experience knows -- but the "fear of fat" has become nearly universal and far too few realize where the flavor of meat resides. If he has to put out twenty trimmed rib roasts for an advertised event, he may use all of the stock he has on hand to do so. The days of six or eight sides hanging in the cold locker are long gone in most suburban supermarkets.

[suddenseer]

I did not ask. I only struck out once. I called my aforementioned butcher, and canceled. He had a cancellation list. I decided not to go after the news of recent butchers retiredness. My old butcher had his shop/store on his home property, only 1 mile from my house to boot. I don't have the skills, or secret recipe for the summer sausage sticks. PLUS, he was cheap compared to what the guys at work paid.

[K7SGJ]

I had a great butcher a few years back, but he dropped his cleaver and went off half cocked.

[NQ6U]

I had a great butcher a few years back, but he dropped his cleaver and went off half cocked.

Man, I hate it when that happens...

[n2ize]

One might think these people could special cut a piece of meat, not around here they can't.
When top sirloin steak goes on sale I sometimes request a 3 lb roast of it with NO FAT CUT OFF.

They're always agreeable, but just can't do it.
As soon as the whole chunk of meat comes outta the cryovac they go into auto mode and start trimming off 90% of the fat.
HEY!...LEAVE THE FAT ON!
Then they can't get the weight right. A 3 pounder today ended up @ 4.7. I said I wanted 3 lb and don't go over 3.5 lb. (Krice, I can get it within 1/2 lb)

"Oh, duh...well I guess I could cut a steak off." Then he expects me to take the roast AND the 1.5 lb "steak".
I only took the roast.

Last year the guy in a different store just cut the whole thing into steaks and wanted me to take the thickest one. I said forget it and left.

It's at least 4 different stores and as many butchers now. I'm sure next time won't offer any relief

It's hard to find REAL butchers these days that really know the art of properly cutting and trimming meats. I remember in the old days we had a local butcher, an elderly Italian guy. He worked a small store that he owned, round the clock, and he cut and trimmed the meats on his block right in front of the customer. He knew exactly what fats to cut out and what to leave on. He understood that you don't remove all the fat, there was some you leave on the meat. A porterhouse or sirloin steak from this guy's shop came out great. Whether you broiled it, fried it, or cooked it on the outdoor grill. A rump roast, a pork roast, pork chops, lamb chops, everything he sold was properly butchered and cut and cooked up tender and tasty. Not to mention that he would go to the market and pick out his own choices of prime and grade A meats. The day he retired and sold the business marked the end of an era. Now, with supermarkets it's hit or miss. You might get a great cut of meat or you might get a lousy butchering job. The days of real butchers who really knew their trade is gone. The old guys must be turning over in their graves when they see what some of these guys nowadays consider quality butchering.

[kc7jty]

The problem with fat on beef is all the old ladies demand it be removed. Then they pig out on sweets, danish, donuts, cake, pie, sugar, sugar, sugar.

The top sirloin roast turned out very well. The tenderest I ever had.

Got it at Safeway.