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What would you like to see in the meat department

asked by a Whole Foods Market Customer almost 5 years ago
23 answers 1035 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

tri tip is THE most underappreciated cut of meat I know, and it regularly unavailable at major reputable butchers. It should not be expensive or go the way of flank steak which is obscenely expensive.

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aargersi

Abbie is a trusted source on General Cooking.

added almost 5 years ago

More ducks! A variety of game birds. Beef cheeks. Lamb tenderloins. Thick cut oxtails.

D22e715c 166f 4578 8ad4 1e169fc809ba  ry 400
added almost 5 years ago

berkshire pork. duck, fresh not frozen, whole and in parts. More local meat.

1f596ae9 f36c 4022 8b52 0c8583fd70b0  meg b f52
added almost 5 years ago

Fresh duck definitely. Ostrich and venison.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Top quality meat: grass-fed beef that has been properly hung, rare-breed pork, etc. Love the idea of game, but isn't it illegal to sell wild game in the US? Has to be farm-raised, if I recall correctly.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 5 years ago

At Whole Foods, which is the only "market" where I buy meat (usually directly from the farmers), I would like to see more cuts with the bones in. bones add untold amounts of flavor to the finished product. I get tired of being told they can't sell steaks or short ribs with the bones in!

Shoppers need to get educated!

6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added almost 5 years ago

Goat & rabbit

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

It looks like there's plenty of interest out there in meats and cuts we haven't seen in some time. Perhaps shoppers need to be more insistent about greater availability. That said, think about finding a really good butcher shop and becoming a loyal patron.

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added almost 5 years ago

I am lucky enough to have several places around me where I can get local and humanely raised meat. So I look for that, which is rare in standard supermarkets. However another issue is that grocery stores seem to me to cater to the grilled chicken breast crowd, which is probably the majority of people. I just wish I could find more cuts that are good for long, slow cooking--bone-in pork shoulder, full brisket with the fat cap still on, pork, lamb, or beef cheeks, tongue. Or, as many have mentioned, whole fresh duck. Sure, it might be difficult to get a steady supply, but that makes it just the kind of rare treat those who are really into food and shop to see what looks good at the market will buy.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I say this with trepidation but...... veal.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 5 years ago

WedgeMom: best place to get "real" veal is an Italian butcher. If you can find one!

whole foods sells what they call veal, but as Julia Child used to say, it's really "baby beef." Real veal has only consumed mother's milk. If veal is any shade darker than palest pink, it's eaten other food than milk.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Pork belly. My Whole Foods doesn't have it. They told me "sometimes" they have it in the frozen section.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Pork belly, quail, rabbit, beef cheeks, lamb tenderloin, blue foot chicken (impossible, I know but you asked what I would like to see)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Veal, foie gras ( I don't care what your opinion is on this subject), whole hog cheeks and or head, venison liver and venison in general and a more readily available whole hog or whole lamb (although I do get these direct from the farmers).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

lamb ribs

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added almost 5 years ago

Pork briskets and flank steaks.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Pork with the skin on. There's no point to roast pork without crackling!

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added almost 5 years ago

@ChefDaddy - Re. whole hog head - saw in at uwajimaya downtown last week.

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aargersi

Abbie is a trusted source on General Cooking.

added almost 5 years ago

Oh I second the vote for goat!!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 5 years ago

Duck Fat--tubs of it.

I have to order mine from http://www.hudsonvalleyfoiegras...

The stock price is good...but the shipping is a killer. Unless you boost up the order with other stuff.

Along with duck fat; good lard--not the hydrogenated stuff on the shelf that's very bad for you.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

SKK-How cool is that? Seattle? Portland?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I'm all for goat (which I think you can often source at markets catering to immigrants) and rind-on pork!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Organic meat, please! I realize it is a source issue, but our WFs rarely has organic options in the butcher department. "All natural" is abundant, whatever that means, grass-fed, but rarely organic.