Main Street Meats Creates Unique Cuts By Hand
Walking in to Main Street Meats on Chattanooga's Southside is like stepping inside a butcher shop of decades-past. "We use what we call seam butchering and old style butchering," says managing partner Dan Key.
For nearly a year, customers have found unique cuts of meat in Main Street's cases and what's been called the best burger in town. But it's what goes on beside the retail store that makes this butcher shop so special. "All of our animals are coming from animals that are about 30 minutes away from our shop here," Key explains.
In the freezer, chicken beef, pork and lamb are stored from local farms, brought in a few days before or aged for flavor. On Wednesdays, Milton White, the shop's head butcher, cuts large pieces of meat from a product that leaves no room for guessing. "These are farmers that are producing under conditions that they know exactly what they are feeding the animals," Key says. "They know exactly how old the animal is when they take it to market."
A whole pig can take a couple of hours to carve, all by hand. "These guys are real artists with a knife and at what they do. It's real easy to throw meat on a saw and cut it up into a roast and just have the steakhouse cuts. But they are able to take that animal apart seam by seam muscle by muscle," Key says.
Creating pieces that you can't find in just any neighborhood grocery store. "You can utilize these cuts better when you take them out muscle by muscle," butcher Milton White says, "because even if there isn't a name, it's still a very delicious piece of meat."
The primals are shrink-wrapped and labeled to be cut down into customer-sized pieces another time. Filling Main Street's Case with products customers may not be able to name, but are eager to try.
"Being able to introduce people to different cuts like that is part of our mission," says Key.
Click here to visit the Main Street Meats webpage.
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