Ground Beef and Poultry
Butchers strongly advise against purchasing ground beef and poultry from grocery stores, as these products often come pre-ground from large processing facilities with higher risks of contamination that can lead to foodborne illnesses. Specialty butchers source meat from smaller vendors, ensuring freshness, quality, and control over the grinding process.
”Fresh” Fish and Seafood
While grocery stores may advertise “fresh” fish and seafood, it’s recommended to question its freshness if the store isn’t located near a body of water. Frozen seafood is often a better option, as it’s processed and flash-frozen on boats shortly after harvesting, preserving its freshness.
Aged Beef
Grocery stores often use “wet aging” methods for their beef, which involves pre-cutting and packaging the meat, resulting in less moisture and a chewy texture when cooked. Local butchers, on the other hand, dry-age meat by hanging it on the bone as a full carcass, resulting in a superior taste and tenderness.
Bone-In Meat Cuts
Bone-in meat cuts from grocery stores may sour more quickly due to the presence of the bone, which affects the meat’s pH and can lead to off odors, textures, and colors. Grocery store meat cases may not have precise temperature control, increasing the risk of spoilage.
Pâté, Terrine, and Organ Meats
Specialty butchers recommend avoiding these items from grocery stores, as they require specialized expertise and equipment to prepare properly. Grocery store butchers may not have the necessary training or equipment, and organ meats, in particular, may be frozen and stored improperly, affecting their quality and freshness.
