There are lots of reasons to go to a butcher, whether you need cuts for an easy midweek meal or a special-occasion feast. But the most important reason is for the real-time, face-to-face exchange with an expert on all things meat. And if you feel stuck in a meat-related rut, or overwhelmed by the sheer number of choices on display, the butcher has absolutely got your back.
“That’s exactly what we’re there to do: to assist you and help you make a choice,” says Troy Wheeler, co-owner of specialty butcher Meatsmith, which has four locations around Melbourne.
Butchers around the country strive to make themselves available to whatever questions we might have, even participating in the cheeky new video series Comedians & Butchers Talking Meat to reach more Aussies, encourage them to visit their local butchers and share expert advice along the way. Wheeler also offers some of his wisdom directly for Broadsheet readers – he shares just what you should ask your butcher, along with other tips for meat shopping.
Which cut should I buy?
This is the age-old question, and there are a lot of different ways to answer. As certain cuts come in and out of fashion, your local butcher can help steer you in the right direction.
“We’ve had another surge in secondary cuts: skirt steaks, hanger, short rib and beef cheeks are becoming more popular again,” says Wheeler. “That comes along with people being more versed in cooking and open to trying new things. Cooking shows and [online] information drives the trends.”
How should I cook it?
Between the barbeque, oven, stove and grill, there are plenty of possibilities. It’s important to know the right method to get your desired results.
Don’t be surprised if the butcher asks you more questions than you ask them. How many people are you serving? What’s the occasion? Any dietary restrictions? And with their knowhow, they’ll be able to tell you what you need.
How long will it take?
Another crucial consideration, as people often come into the butcher shop when they’re already strapped for time.
A good butcher should let you know “if that particular cut is going to take about three hours to cook, and what temperature to use”, says Wheeler. Speak out if you don’t have enough time, because then they can offer “another option that will still give you a great result”.
How can I choose the right meat for me?
What does a great steak look like? Why does one cut have this colouring or that marbling and another doesn’t? It all comes down to the composition of the individual cut, and what you rate personally.
“For red meat like beef or lamb, what you’re looking for is that beautiful pink colour,” Wheeler offers as a basic rule. “You need a nice little fine fleck of marbling that will sit in the intramuscular [section] of the meat. Not on the outside, but through the centre. Those attributes tell you it will not only have good flavour, but it will have tenderness.”
There’s good reason for this: “Something a little bit leaner tends to dry out more when you’re cooking it. So look for those pure white fats, unless it’s a specific breed where it might have some yellow fat. Usually you’d look for a nice pink colour, not dark red, and a bit of marbling through there.”
How do I serve it?
The actual cooking is only half the battle. If you’re serving a lamb leg or rib roast for a holiday centrepiece, you’ll benefit from some guidance on how to carve and plate it up.
“People are definitely intimidated,” says Wheeler. “They’re willing to give it a go, so we arm them with as much information as possible.”
How much does it cost, and why?
Let’s be real: price will always be a consideration. “If you’re working towards a budget, you might not be able to afford the more premium cuts,” Wheeler says. “So [for us] it’s finding something that suits the customer within their price bracket, but is still a really good eating experience.”
The quality and the price tag are determined by real factors, such as where the meat is from and how it was raised. “Someone has raised that animal … They’ve fed it, they’ve looked after it. A lot of time and energy and resources have gone into that. Butchers have to do our part in respecting that. Relaying that information to people is important, so they know the respect and honour that has gone into getting the meat to their plate.”
What can I pair it with?
A butcher’s knowledge (and offerings) doesn’t stop at just meat. That’s why Wheeler made sure to include lots of “really stellar salads and accompaniments” in the Meatsmith cookbook. And if you’re not sure what to serve with your chosen meat – whether it’s salads, sides, condiments or the ever-important wine – just ask.
“It’s all about knowing what pairs well with those proteins and how to complete the meal.”
This article is produced by Broadsheet in partnership with the Australian Butchers’ Guild. Shop at your local butcher – some great ones include Marino Meat in Adelaide, Meat at Billy’s in Brisbane, G McBean in Melbourne, Vic’s Meat in Sydney and Barbaro Butchers in Perth – and watch the Comedians + Butchers Talking Meat video series, with new episodes still to come.
