Any suggestions for an Old Timey Butcher Shop??

Thanks you for the inputs.
Burgers must be the "jewel among the few" remaining....

Just today,Courier Jolurnal, I see where there were evidently discussions re another Burgers within Norton Commons. Perhaps this will happen when the "database gets more populated"

JJG III

Have to agree with the other posts: Burgers Market is exactly what you describe. And Kingsley's (on 22) has always been my go-to place for a butcher. For years I've gotten our holiday beef tenderloin there and, here's the surprise: the price per lb is usually cheaper than at Sam's/Walmart/Mejier.

Deb

Kingsley's on 22 has been closed for sometime now, like maybe since early spring.

Gayle,

Shows you how much we got out while we had the store....
Thanks for the update, I would have been heading there at Holiday time, oblivious....

Deb

Not that this has anything to do with places to buy good beef. I've been testing all of the different certification programs over the past two months from all of the various farms and supply houses throughout the US and even some from Australia. CAB (certified angus beef) is winning the majority of the tests...hands down. I even put an 32 day dry-aged CAB Ny Strip up against an American Kobe Strip and the CAB came out on top. The beef industry is going through a very rough time right now. CAB and Certified Organic seem to be weathering the storm well. In my opinion, a butcher with a good supply of CAB choice or Prime...you can't go wrong. The blue ribbon loser so far - Certified Hereford Beef. (yes, they are actually certifying dairy cattle these days, go figure) Hope this helps out your grilling season.

Gee, that's funny, Hereford were beef cattle when I was growing up in North Dakota. Now Brown Swiss are dairy cattle, but the Hereford, brown with a sweet white face, are beef cattle. (I checked that out at Wikipedia and at the American Hereford Association sites, just in case I was loosing it.) I generally think of Shorthorn, another brown breed, as beef cattle, but there is a breed of Milking Shorthorn.

Certified Hereford beef must come from certified cattle that are cattle that are at least 50% Hereford and 100% English breed type to the exclusion of dairy. By the way, Certified Angus beef may be may be qualified by meeting either the genotype or phenotype requirements. (That means some of the CAB cattle only have to look like an Angus.)

I'd like to know the rules of your testing program. Why do you think Hereford beef is a looser? Personally, I think the Hereford is the best of beef cattle. That is my opinion. But please don't downgrade them because you think that they are a breed dairy of cattle.

Not that this has anything to do with places to buy good beef. I've been testing all of the different certification programs over the past two months from all of the various farms and supply houses throughout the US and even some from Australia. CAB (certified angus beef) is winning the majority of the tests...hands down. I even put an 32 day dry-aged CAB Ny Strip up against an American Kobe Strip and the CAB came out on top. The beef industry is going through a very rough time right now. CAB and Certified Organic seem to be weathering the storm well. In my opinion, a butcher with a good supply of CAB choice or Prime...you can't go wrong. The blue ribbon loser so far - Certified Hereford Beef. (yes, they are actually certifying dairy cattle these days, go figure) Hope this helps out your grilling season.

Jayson, when I grew up around farms, Herefords were considered beef cattle. You may be thinking about Holsteins (your typical black and white cow) which are a dairy cattle breed. From my experience Hereford beef is very comparable to Angus beef in most cases. Maybe you ought to try it before you knock it. By the way, where have you seen it locally?

I've had good luck at Crestwood Meats in Crestwood (duh).

From my experience Hereford beef is very comparable to Angus beef in most cases. Maybe you ought to try it before you knock it. By the way, where have you seen it locally?

The Fresh Market sells beef labeled as Hereford. It's good but pricey.

I see that the original poster is from Norton Commons, so they will have to drive pretty much anywhere to find a full service butcher. However, one of Southern Indiana's little gems(since your making the drive anyway) is Old Town Grocery in Downtown Jeffersonville. They offer a very nice(although it's usually Select Grade but sometimes they have Choice)Meat Dept. which is very simular to Frank's on Preston.They will cut most any thing to order and they also offer different "Freezer Packages" that offer a lot of bang for the buck if you aren't looking for the "High End" stuff.

Ironic to see this post shortly after our vacation. I realize you're asking about local old-timey butcher shops, but I have to share - we saw a textbook CLASSIC butchershop during a travels. We recently trekked from WV to Wisconsin, and used our new GPS to avoid the highways, and to see Main Street USA. It is so fun to meander like that. Anyway, we spotted a sign for Bailey's Cafe in western Michigan, and this being my maiden name, we decided to investigate. It's pretty easy to do that off of 2 lane roads, cutting through true America. Well, it turned out the place was under construction due to a fire (we heard it the food is fantastic, though! *wink*) We found the town so charming that we decided to wander around a little, and ended up in a butcher shop. One that has been consistently doing business in the same spot for over 100 years. It was truly like stepping back into time, and it had so much personality. There were kistchy items that subtlely and not so subtley adorned the walls, shelves, and windows, and there was even sawdust on what appeared to be the original wood floor! The woman behind the counter, I have forgotten her name, was the great (great?) grandaughter of the original family owner, and seemed to truly love what she does. She offered samples to everyone who came in, and it was amazing how many people came in, considering it was July 4th. Or maybe, that makes sense, considering it was July 4th....

Anyway, I ramble. Below is a pic, and I attached their link, and a link to the group of pics from this visit. BTW, we got some of their summer sausage, which is wonderful. It was toothier in texture than what I have experienced with pre-packaged summer sausage, lighter in color, and more tender. I could taste the flavor of true smoke, as opposed to overtones of a smoke-flavored additive. We tasted their liver sausage, and they describe it well on their web site when they that it is more the consistency of a country pate. If you're expecting typical liver sausage, this could Very fresh tasting, and a clear but

On a side note about a local butcher shop... well, I think I'll do that in a separate post.

Ironic to see this post shortly after our vacation. I realize you're asking about local old-timey butcher shops, but I have to share - we saw a textbook CLASSIC butchershop during a travels. We recently trekked from WV to Wisconsin, and used our new GPS to avoid the highways, and to see Main Street USA. It is so fun to meander like that. Anyway, we spotted a sign for Bailey's Cafe in western Michigan, and this being my maiden name, we decided to investigate. It's pretty easy to do that off of 2 lane roads, cutting through true America. Well, it turned out the place was under construction due to a fire (we heard it the food is fantastic, though! *wink*) But we found the town so charming that we decided to wander around a little, and ended up in a butcher shop. A butcher shop that has been consistently doing business in the same spot for over 100 years. It was truly like stepping back into time, and it had so much personality. There were kistchy items that subtlely and not so subtley adorned the walls, shelves, and windows, and there was even sawdust on what appeared to be the original wood floor! The woman behind the counter, I have forgotten her name, was the great (great?) grandaughter of the original family owner, and seemed to truly love what she does. She offered samples to everyone who came in, and it was amazing how many people came in, considering it was July 4th. Or maybe, that makes sense, considering it was July 4th....

Anyway, I ramble. Below is a pic, and I attached their link, and a link to the group of pics from our personal visit, as well as their direct link. You can order some of their products online, it seems (ok, that part is modern!) We got some of their summer sausage, which is wonderful. It was toothier in texture than what I have experienced with pre-packaged summer sausage, lighter in color, and more tender. I could taste the flavor of true smoke, as opposed to overtones of a smoke-flavored additive. We also tasted their liver sausage, and they describe it well on their web site when they that it is more the consistency of a country pate. If you're expecting typical liver sausage, this could be a surpise (depends on your taste as to whether or not the surprise will be a good one or bad, it's just different.) They also sell local mustards, jams, jellies, etc. We sampled the strawberry-rhubarb jam for hubbie's folks, and got ourselves

On a side note about a local butcher shop... well, I think I'll do that in a separate post.

...the Douglass Loop butcher shop. I don't recall the exact name, but it was within walking distance from where I lived once-upon-a-time. It had been there forever, and had great prices and service. I loved that I could walk there and get my meat, hit the produce place next door, go to Taylor Drugs for a bottle of wine, and have all I needed for dinner. I so miss that kind of shopping.

I have many good memories of those times, but I have one very specific and fond memory of that butcher shop. I was driving home from work, and had planned to stop there for some steaks. On my way, I learned of a death of a musician, who I did not know personally, but it certainly felt like such a personal loss. I was very sad, and thought I might just go home, but something told me to go the butcher shop anyway. I parked in the back, and walked through their 'shop', the place where they cut meat, etc., which was standard practice. I always wondered how sanitary that was, but at the same time, it made it feel more like I was home. Anway, there was another woman in front of me prepared to order when I arrived. The butcher approached her, and said, "Ruth, did you get your hair cut? It looks nice!" And she replied, "It's a good world when your butcher notices your hair cut!" I smiled from the inside out - it was exactly what I needed, a little kindness, and a strange form of reassurance.

I was fairly young then, but that moment has always stood out in my mind, and I am so glad I didn't just go home.

Jim: How long have you been in Louisville? Do you miss North Carolina? I lived up in Burningtown Gap area for a half a year when I was younger - afraid to go back because there's got to be a WalMart in Franklin now and that would make me sad.
I have also found Doll's to have nice meat also. Always seems very fresh. Great fish also. I went to two fish markets looking for swordfish a couple of Saturdays ago and neither had any. Went to Doll's and they had beautiful swordfish. I did grilled kabobs witha teryaki marinade and fresh mango salsa. They were perfectly tender and flaky - yum!

Not that this has anything to do with places to buy good beef. I've been testing all of the different certification programs over the past two months from all of the various farms and supply houses throughout the US and even some from Australia. CAB (certified angus beef) is winning the majority of the tests...hands down. I even put an 32 day dry-aged CAB Ny Strip up against an American Kobe Strip and the CAB came out on top. The beef industry is going through a very rough time right now. CAB and Certified Organic seem to be weathering the storm well. In my opinion, a butcher with a good supply of CAB choice or Prime...you can't go wrong. The blue ribbon loser so far - Certified Hereford Beef. (yes, they are actually certifying dairy cattle these days, go figure) Hope this helps out your grilling season.

Jayson, when I grew up around farms, Herefords were considered beef cattle. You may be thinking about Holsteins (your typical black and white cow) which are a dairy cattle breed. From my experience Hereford beef is very comparable to Angus beef in most cases. Maybe you ought to try it before you knock it. By the way, where have you seen it locally?

Hey this could all be new topic worthy, don't you think?

I, like the others have enjoyed Kingsley's.

Burger's is cool.

But if you live in the east end, head out U.S. 42 to Goshen.

On the right, there is Goshen General Store. I haven't been in years but I stopped in there and got some steaks that were wonderful.

It's next to the Post Office.