Now I'm in no way affiliated with the butcher I'm going to recommend and this is not any commercial advertisement. It's just a testimonial from a very satisfied carnivore. You would think Dallas and the surrounding suburbs would be a Mecca for butcher shops. It is full of Mexican carnicerías, but there are very few decent traditional butcher shops. On a whim I did a Google "search nearby" and I found a place called VonGeertsem Butcher Shop. It is located on Oak Lawn just north of Lemon. The prices are pretty high relative to a supermarket, but the owner, Greg sells Angus Prime + grade beef (unless you wanted him to order you something lesser). Veal, chicken, lamb, and pork are available as well and he can tell you exactly where the meats were raised and by whom. You can't get this quality at any supermarket. There was a tri-tip in the case that looked more like Kobe than Angus. It had been a while so the wife and I got some Veal chops to grill last night. They were out of this world. I got some stew meat for a chili. He uses only chuck ends and not random scraps like many others. We got some Piccolo Prosciutto (he sells Boar's Head products) that we have been pairing with cantaloupe and it is delicious.
If you live in or near Dallas I suggest y'all give them a visit. I asked Greg a lot of questions and he happily answered every one. The guy has a passion for meat cutting and it shows. I promise future q-view and I guarantee you'll like the before pictures better than the after (I'm sad to say).
If you live in or near Dallas I suggest y'all give them a visit. I asked Greg a lot of questions and he happily answered every one. The guy has a passion for meat cutting and it shows. I promise future q-view and I guarantee you'll like the before pictures better than the after (I'm sad to say).
