Their house-made selection of 60-plus different sausages is legendary. Air-chilled and organic chickens that haven't had a dip in the processor's usual salmonella bath. Lamar, 206-1000įrom aged-prime and natural premium-choice (top 20% grade) Angus, choice natural beef, and all-natural Berkshire pork (the best of the old breeds in taste) to buffalo, elk, venison, ostrich, lamb, veal, fresh ducks, etc., the folks at CM can do it all, just the way you want it (for a premium, of course). Here are some supermarkets that take a much more sane approach: Central Market 4001 N.
If you can't finish it, is it okay to freeze the remainder? Has it been frozen before? Who knows! And if they can sell you 5 pounds at a good sale price, why should you have to pay an extra $2 to $3 per pound to get just 1 pound? Why is the beef that listless grayish-red color, with no marbling whatsoever? Why is the pork for sale always one day away from the expiration date, and why do they buy pork that has been injected with water? Why do the butchers cut the steaks an inch-and-a-half thick or cut them from brontosaurus-sized rolls, making each steak impossible to finish by a normal eater? None of their pricing or their practices makes any sense. One is the proliferation of the dreaded "family pack," a styro tray so loaded with meat that unless you're having a huge party, you could never finish it off in one sitting. Supermarket/Grocery Our complaints against conventional supermarket meat counters are many. Henry's Butcher Block (Photo By John Anderson)
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