Grilling is one of the more caveman-esque pleasures of summer. But to be a really great carnivore, you need to head over to your local butcher for a good cut of meat.
First, you need to know what you’re looking for. There are a lot of variants when it comes to beef, different cuts, grades, and feed. A quick primer: prime is the highest USDA grade (and rarest, and most expensive), the cut is up to you and your taste buds, and grass-fed beef is better for you – and better tasting – than grain-fed beef (but again, rarer and more expensive). If you’re looking for something a little more in-depth on the subject, the City Paper has a good article on beef history and local Maryland production.
Where to go? In Baltimore, you’re in luck because there are quite a few quality butchers in town, many offering prime, aged, and grass-fed beef. Places worth checking out include Victor’s Meats in Roland Park, Ceriello Fine Foods in Belvedere Square, and J.W. Treuth’s in Catonsville. Several local markets (Lexington, Cross Street, Hollins) have butcher shops as well, and you can always check out your local farmer’s market (link 1 and link 2 and link 3) for locally raised beef.
Any favorite steakhouses in town for when the weather turns cold? Any tips for carnivores that we missed?
Posted in: City LivingNo Comments
haha! now i can direct you to places where you can get fresh baby goats, butchered while you wait. seriously.
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