1 PlaceExpand Map
I went to MEat before Thanksgiving and I thought it was fantastic. I saw MEat on my way to Anju Noodle Bar and we immediately checked it out (after eating bowls of noodles). This is a butcher shop that started as a kickstarter.
Anyway, I had a hard time choosing what to buy since it was a few days before Thanksgiving. I settled on 2 pork chops and half a pound of a ground beef/bacon mixture. I asked the butcher to wrap the pork chops so that I could freeze them and she immediately asked if I wanted them sealed in that freezer plastic wrap. It was a great option.
I don't know what I was thinking when I bought only half a lb of the ground beef/bacon mixture. I had some vague idea of making burgers but realized that the burgers would be too small. So I added some chopped leaks and soy sauce and made meatballs. I wanted to keep these simple so I could taste the meat and they were amazing. The slight smokiness of the bacon came through and the meatballs held up well. I would go back just for this mixture.
But the pork chops. Just thinking about these is making my mouth water. They were thick bone in chops with the right amount of fat. Unbelievable flavorful. Again, I used a simple preparation (oven and then seared off) to see how the meat tasted but if I had to do it again, I would keep it simple. The fat was just delicious.
They had a bunch of homemade sausages that looked intriguing as well as lamb. There is a lot I want to try and may ask them to package it up to freeze for me. But, I know I am definitely repeating the ground beef/bacon and the pork chops. Just more of each for my next order.
by Chris Rochelle | Do you carry hot sauce with you wherever you go? Squirt Sriracha on everything? Chow down on chili...
by Laurie Wilson | If you're just not ready to let go of summer but you can hear the bloody school bell ringing in the...
by Chowhound Editors | Our best raspberry tart recipe is bursting with ripe fruit, ridiculously easy to make, and perfect...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.