Conference turris::cooks

    Good luck.  I put in a similar note several months ago and got
    no worthwhile response.  Not only can I not find a decent meat
    market around but the meat in the local grocery stores I find
    GROSSSSSSSSSS.  I now order most of my meat from Hills Food Service
    and when I want something really good, I drive to Waltham to Brady
    Beef.
    
    If you come up with anything please let me know or post it here.
    I am sure there are more than just me that would be interested.
    
    I have noticed a place in Northboro Center that looks like it 
    is a butcher shop and have been going to take the time to stop
    in and check it out.  Can't remember the name but it is right
    in the center on Rte 20.  Does anyone know anything about this
    place?
    
    Judie
    

    There is a meat market on Rte. 126 in Framingham (past the Rte 135
    intersection before the Ashland line).  Sorry I can't provide the
    name or hours but perhaps another noter knows the place.  I've never
    shopped there so I really don't know whether they're good or not.
    
    It's been years since I lived in the Waltham area and I completely
    forgot about Brady Beef.  I have been using Mr. Meat, which recently
    closed because the owner couldn't get enough help.  Guess I'll have
    to plan a trip to Waltham soon.
    
    Another place, although not very convenient for "Metro-West" dwellers
    is the Hilltop.  I don't get there very often, perhaps only once
    or twice a year, but I always plan to shop for the freezer while
    there.  They're boneless chicken breasts are particularly good.
    
    Regarding supermarket meats...the best selection I've found is at
    the Farm Stand on Rte 9 Framingham.  Their meat is not prepackaged
    in cellophane and you can pick out the pieces you want.  If you're
    buying small quantities, and not stocking the freezer, you may want
    to check them out.
    
    Evelyn

    
    
    
    
    
    
                   So, tell us about Brady Beef in Waltham.
    
    
    
    
    
    
    

    
    The place in Northboro that I think you are referring to is Lowe's
    or Loewe's. I don't think they would qualify as a butcher, but the
    meat there is not prepackaged, and is good. 
    
    I'm surprised that Mr. Meat in Framingham has closed, they always
    seemed so busy.
    
    Ray

    It isn't so near, but Bread and Circus has really good meat.  The
    store I've used is in Cambridge, but I think I've heard that there
    are stores in Wellesley and maybe also in Newton.  
    Beryl

    Re .4
    
    The reason Mr. Meat closed wasn't for lack of business.  There was
    an article in the Middlesex News a while back, and the reason the
    owner gave for closing the store was his frustration in getting
    enough help (big problem in the Rte. 9 area - too many jobs not
    enough applicants).  He claimed he couldn't stand seeing his
    customers having to wait in long lines anymore so he decided to
    close the store. 
    
    Evelyn

    .03 - Brady Beef was your typical old fashioned meat market (family
          run passed on from generation to generation).  It now has
          become a bit more modern and has wrapped meat in a meat case
          however they do still have the cut to order stuff.  I have
          been doing business there for 17 years and have never got
          a bad piece of meat.  I must say that since I moved to 
          Marlboro, I don't go to Brady's every week but I usually
          stock up the freezer for the grill and since Meat King has
          gone away, I guess I will have to be traveling to get my
          special occasion meats also.
    
          Brady's is located in Waltham near City Hall can't recall
          the name of the street but it is runs on the opposite side
          of the common from Moody Street.
    
    .04  Yes, Lowes is the one I was thinking of.  Thanks.
    
    Judie
    
    

    Has anyone tried to get to know the head butcher in a supermarket?
    These folks are professionally trained, and might actually be flattered
    if given the opportunity to use their talents for someone who
    appreciates it. 
    
    We're living in France, at the moment, and obviously food is especially
    important in the culture, so it's still very easy to find real
    butchers. But, even so, the way you get good meat, even at a
    supermarket, is to get to know the head butcher. You do this by
    ordering special cuts, to be picked up at a later date. You make sure
    to pick it up when the head person will be there (find this out when
    you order), and give a small tip when he/she hands you the package. [In
    our (American) culture, this may feel like bribery, but it's not at
    all. It's simply showing appreciation for a special service - the
    original reason for tipping.] From then on, you can probably count on
    the best stuff that comes through the store. After a while, you can
    even order special stuff that wouldn't normally even come through the
    store (like prime tenderloins, for example). Of course, if after the
    second time you try this, you don't feel you're getting the quality you
    want, you should probably give up on that store. 
    
    We learned this technique here, where it's very common, and are
    planning to try it when we get back to the States. If anyone tries it
    in the meantime, I'd be curious to hear how it works out. 
    
    - Mike

re .-1

You got the idea Mike!  As I responded to note 522, which posed the same 
question: special requests at a grocery store will usually show great results.

As the son of a retired head butcher, I speak from experience.  Even now, when 
my dad goes to a grocery store, he asks to speak to the head butcher.  Once 
you develop a relationship with this person, a phone call before shopping will 
usually do the trick.  When my dad was still working, some of his customers 
followed him when he moved from one branch of the supermarket to another.

Some guidelines:

As the name of the head butcher at the courtesy desk, and inquire whether or 
not he (or she, rarely) is in.  Usually, the head butcher works the daytime 
hours, with maybe one evening a week.

At the meat counter, ask for the person by name, and be willing to wait.

It's best to be moderately conversant on animal parts, any cookbook has a 
picture of the parts of the cow or whatever.  Don't bother with the fancy 
names like "london broil" or "new york strip".  These names are illegal as 
the primary means of identifying meat in the USA.  You don't have to know 
everything, but know your rump from your shank.

Don't let the meat in the case discourage you from asking for something 
special.  Cut meat discolors due to light and air, and is trimmed to suit the 
masses.

Ask for what you want, how big, how thick, and how it should be trimmed.  
If you are shown something in the case, say what you don't like about it.

Ask to see what is being cut for you before it is wrapped.

If they don't have what you are looking for, and you open for suggestions, say 
what you are using it for, and get the butcher's idea of what would be good.
(Taking the butcher's suggestion is a great idea, particularly if you follow 
up soon after with another order and you mention how pleased you were with...)

A tip is not necessary, but it couldn't hurt.  If you cultivate a really good 
relationship, a bottle of fancy spirits (suitable for shop parties) at the 
holidays is even more appreciated.

Don't shy away from the tougher cuts until you find out what kind of 
tenderizing machine the shop has.  Ask to be shown the results of their 
tenderizer.  If it looks like cube steak, its up to you.  If it looks like 
a steak, they probably have a machine that pushes pins into the meat to break 
the fibers apart.  That kind is GREAT!  

Remember, a butcher looks at raw meat, not cooked meat.  Most butchers consider 
veal and filet mignon to be tasteless, dry cuts of meat (witness the  fact 
that fine cookbooks rarely say to grill these, but pound, sautee and sauce them,
instead).  So, if you ask a butcher for a juicy filet mignon, don't be 
surprised if you get a strange look and a dry filet.  The "juicy" is up to you!
A tasty piece of meat will be more tender and juicy if it has a good marbling
of fat in it (not around it), so don't be surprised if the steaks you want for
barbequeing look "fatty".

    Just for more information about meat...We have been buying our meat
    from the Maynard Meat Market (on Rte. 62 near Victory) for years.
    We have never had a problem with the meat and the butcher there
    will cut it to desired thickness, etc.  You may pay a little more,
    but it is well worth it.

    I've been shopping at the Hilltop Butcher Shop (on Route 1 in Saugus)
    for a good year.  My husband insists (no disagreement from me!)
    that they have the BEST cuts of meat there.  We've bought everything
    from eggs, hamburg and boneless chicken breast to any kind of steak
    you prefer.  We're particularly happy with the boneless rib eye
    for ourselves.  We usually get a 12-14 lb. roast and the butchers
    will cut it into steaks (whichever thickness we like) and/or have
    some cut into steaks and the rest into a roast for a dinner.  It's
    a good ride for us, but well worth it and we won't buy meat of any
    kind anywhere else.  We're convinced........
    
    Liz

    
    
    	If you would like to travel to Worcester, there is a good
    meat market in Posner sq. - exit 14, first left after the
    ambulance station. I think it's National something...Oh, that's
    exit 14 off 290.
    

    Hi yourself.  I don't know marlboro well, but there are two great
    meat markets in Maynard.  Salamone's on Main St. makes their own
    sausage, and folks come from all around for it.  It's great.  This
    is a family shop with the 2nd and 3rd generation working there.
     Good, fresh, quality.
    
    There's also a meat market on 62 right next to the Victory.  Can't
    remember the name.  It closes at 6 p.m. on Sat.  They have a large
    selection of frozen meat, too.  
    
    Either one is great, but try Salamone's first.
    
    Karen 

        Try Paul Germain & Son's in Berlin, MA. It is about 4 miles west
    of Rt 495 on Rt 62. It is not exactly on Rt 62 so call for directions.
    Telephone # 838-2838. 

    I HAD LIVED IN MILFORD (SOUTH ON 495 COMING FROM HUDSON) FOR 5 YEARS
    AND FOUND THE BEST MEAT MARKET EVER!  IT'S CALLED McCAUSLINS.  IT'S
    AT 315 MAIN STREET, MILFORD, MA (508/473-0071).  
    
    THEY WILL GRIND YOUR HAMBURG FOR YOU, CUT YOUR STEAKS TO YOUR
    SPECIFICATIONS, THEY HAVE THE SWEETEST CALVES LIVER, AND THE BEST
    HAM I'VE EVER EATON (BETTER THAN BUTTABALL!)  
    
    THERE'S ALSO A STORE RIGHT UP THE STREET FROM THEM CALLED GENE'S.
    SINCE MILFORD IS AN ITALIAN TOWN THE OLDER ITALIANS SELL HOMEMADE
    GOODS TO GENE'S.  I'VE BOUGHT HIS LASAGNA, HOMEMADE RAVIOLIS, SAUCE,
    SAUSAGE, MEATBALL, YOU NAME IT!  MILFORD'S THE BEST FOR MEATMARKETS
    AND OTHER HOMEMADE GOODS (ALSO AN EXCELLENT ITALIAN BAKERY ACROSS
    FROM THERE!!)