Barbecue Season Is Upon Us: Here’s How to Buy from a Butcher Like a Pro

Walking into your neighbourhood butcher shop can be intimidating, and not just because of the brawny knife expert behind the counter (we’re generalizing, of course—all bodies are butcher bodies). With an overwhelming variety of meats and cuts to choose from, those of us used to buying ground beef à la styrofoam might feel embarrassed to not know the difference between a T-bone and a tenderloin. But your local butcher doesn’t have beef with you: in fact, quite the opposite. We asked Pete Jenney of Pete’s Meat and Darren Wilson of Two Rivers Meats (plus Bumpen Khangrang, head chef at Jay Nok Modern Thai) for their high-steaks advice.

READ MORE: How to Cook a Steak Like You’re the Exec Chef at Elisa

1. Pay attention at the grocery store.

Khangrang points out that familiarizing yourself with the meat selection at grocery stores like Safeway and Costco is a good way to get some base knowledge of meat: “This can ease you into understanding cuts and prices,” she says.

2. But know that the butcher is better.

Your local butcher will be more expensive than a big-brand store because, well, you get what you pay for. “Butchers offer fresher meat, often cut to order, which means better quality and flavour,” says Jenney. Wilson adds that when you buy from a butcher, you support “not just the butcher shop, but also small, local farmers who work hard on raising animals with care.”

3. Time it right.

“Come in early afternoon, after we’ve been able to replenish any cutting that need be done, and had time to receive new orders,” says Jenney. Wilson notes there’s usually a rush on Saturday and Sunday mornings—“I’d recommend planning ahead of an important meal, especially if you have your heart set on something special, and picking your products up a day or two before.”

4. Look out for red (meat) flags.

If the products look discoloured or smell off, the space doesn’t seem clean or the butcher can’t answer your questions about where the meat comes from, our experts say to steer clear.

5. Watch the weight.

Appetites will differ depending on each diner, but Jenney and Wilson agree that six to eight ounces of meat per person is a good rule of thumb. For a four-person dinner party, Jenney suggests any of the following: two pounds of ribeye or sirloin steak, two whole chickens, four large chicken breasts, two pounds of pork chops or a three-pound pork roast.

6. Don’t ignore the unsung cuts.

Big names like ribeye and sirloin usually get the spotlight, but there are plenty of lesser-known (and often cheaper) picks. Wilson recommends bavette (flap) steak, Khangrang champions skirt steak and Jenney suggests beef cheeks—think cheeky for a rich stew.

7. Keep it fresh.

If you’re not chowing down right away, Khangrang recommends vacuum-sealing meat for best results. (“It can last for a couple of weeks in the fridge,” she notes.) Otherwise, store meat refrigerated in an airtight container for up to three days, or in the freezer for up to nine months.

8. Think beyond the meat.

Most butchers offer more than what’s behind the glass: Two Rivers also makes beef jerky and chocolate chip tallow cookies, Pete’s Meat has local eggs and both shops sell bone broth, marinades, rubs and a variety of prepared items like soups and meat pies.

READ MORE: These Are Vancouver’s Best Steakhouses

9. Ask questions.

“Butchers love to talk meat, so feel free to ask anything,” Jenney offers. Wilson says first-time shoppers shouldn’t sweat it; all butchers are there to support you. Asking for advice about what to order and how to prepare it will yield the best results. “A good butcher will sort out the sea of meat to help you find what you’re looking for,” Wilson notes.