Is there a difference between supermarket meat and butcher shop meat?
So you’ve tried meat from the grocery store, now you’re thinking about trying meat from a local butcher shop. Is there a difference between the two-YES!
Ask the meat man.com that profiled some differences between the two.
First, an advantage of purchasing meat at a butcher shop is knowing where your meat comes from. Consumers are becoming more educated on how their food is produced and live-stock is raised in effort to eat more healthfully. “As of today, beef sold in supermarkets does not have to label where the beef was raised. It could be Canadian beef, Argentinean beef, New Zealand beef, or maybe even beef raised in the good old US of A.”
There is a difference in taste and food regulations based on where the meat came from, “It’s not the foreign beef is necessarily of lower quality of American beef, but they are not necessarily graded and inspected the same as the USDA does here in the U.S. What the Brazilian government considers Choice graded beef may not be the same as what the USDA grades as choice. But if it is graded Choice beef in Brazil, it is AUTOMATICALLY labeled choice here in the U.S.! So you are not guaranteed that when you buy Choice New Zealand beef (which you don’t know if you are or not), if you’re actually getting Choice beef.”
In addition, the meat sold at a grocery store comes from meat processing companies which can have an adverse effect on flavor. “Probably 99% of the beef sold in grocery store comes from one of three main Meat Processing companies; IBP, Monfort or Excel. The grocery store receive this boxed beef, as it is called, either cut in primal or sub-primal cuts (recently, these 3 companies even began shipping meat already cut for the case, e.g. T-Bone Steaks) So what’s so bad about this? Almost ALWAYS this beef is cut within one to two days after the animal is killed. This leaves no time at all for “dry aging”. Dry aging, which is usually hanging the meat “whole” in a cooler for 7 to 14 days. This aging process tenderizes the meat greatly.”
Most butcher shops have American raised meat and can provide unique cuts of meat for consumers. Butcher shop meat is more flavorful, “[sic] local butcher shop meat is that the meat is usually dry aged for 7 to 14 days (again, be sure to ask). This insures a tenderer cut of meat!”