![]() ![]() Main Street Meats already was outfitted with some of the necessary equipment, but some of the hardware needed to be replaced. Butchery is a craft that requires specialized – and expensive – tools to execute. Niel said he is proud of the neighborhood butcher Main Street Meats has become, but it couldn’t happen without the restaurant. “So, if you’re looking at it on paper, and when I talk to friends in the restaurant business, they look at it and they just, ‘It doesn’t make any sense, like, how could you dedicate that much space to the butchery?’ But really the butchery is what makes it special.” “The restaurant works, because the butchery does what it does,” Niel said. The butchery accounts for roughly 20% of sales, but it’s the butchery that drives sales in the restaurant. Main Street Meats is 2,600 square feet with half of the space dedicated to the butchery and the resale counter while the other half is dedicated to the kitchen, the dining room and the bar. It’s the same way in a grocery store Whole Foods can’t support a butchery without some herbal supplements and stuff like that.” ![]() “It’s the restaurant and bar that really makes the butcher shop financially OK. “But we also have a restaurant and bar attached to it,” he added. We bring in whole animals, we break them down, we have our own retail side. “We have a restaurant attached to a butcher shop, and we’re a USDA-inspected butcher shop. “That’s exactly what Main Street Meats is – it’s a hybrid model,” he said. Butcher blocks meat how to#“But it was a long and interesting slog to figure out how to run a quasi-modern butcher shop with old-school techniques in the modern South.” Building a businessĪ butcher shop in the modern era cannot survive on meat alone, so Niel adopted a hybrid model for Main Street Meats – restaurant and butcher shop. “I really sort of dove headlong into it and you know the rest, as they say, is history,” he said. In 2014, the Niels took over Main Street Meats. He said the brand was well accepted by the community already, and it was completely different from anything he’d ever done before. “So, some guys had gotten together before me to start a butcher shop with the idea of being locally owned, locally sourced, only whole animal butchery and they were doing a good job but struggling through the sort of economics of trying to sell enough food to make a business work.”Ĭhef Niel briefly got involved as a consultant. “Main Street Meats came to me as a kind of a kernel of an idea that already existed,” Erik Niel said. Butcher blocks meat professional#In 2005, after working in professional kitchens the couple – both in their 20s at the time – opened Easy Bistro & Bar in downtown Chattanooga. Doing so with consistency, small pack sizes, and rigid quality standards are examples of how we provide flexibility and a dependable protein solution throughout the year.Erik and Amanda already were established in the local restaurant scene. The result, we deliver high-yield, premium quality beef, pork, lamb, and veal. We’re building a legacy of excellence by leaving no detail untouched. Backed by a global network of specially-trained team members and executed by an unrivaled quality assurance process, we keep advancing the butcher craft on the scale our customers require. There’s an appreciation and recognition that the people involved have done their very best to bring healthy, tasty food to the table. Diners appreciate all that has gone into the meal before it’s plated and presented. The chef who knows how to maximize the flavor, tenderness and presentation that makes the whole dining experience memorable. The rancher who cares about having comfortable, healthy and productive cattle. A skilled butcher who cares about each cut of meat and selecting the best way to get the maximum value. The beef community has a legacy of craftsmanship that is shared at all levels. ![]() The best butchers combine skillful knife-work with a sharp understanding of the proteins they prepare and the needs of the customers they serve. Their craft is honed over time, passed down through generations to ensure the highest quality standards, minimal waste, and consistent cuts. These same values guide all of us at Butcher’s Block. ![]()
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