The Butcher Shop: Food Trends to Watch

Amy Jo Jones

Flickr photo by oceanaris
When I was a kid, I used to get in the car with my dad and drive across town. We'd visit the local butcher shop where he would buy his Polish sausages, beef tongue, and a healthy (in quantity, not cholesterol) serving of kishka, an old country Polish-style hash.

Today, with the onset of mega-grocery store chains, many independent mom and pop butcher shops have gone by the wayside. But the way things are looking, that could be turning around. has identified the profession of being a butcher as one of the top food trends of 2010. And as The New York Times' Kim Severson wrote in "Young Butchers Gain Rock Star Status in the Food World":

"With their swinging scabbards, muscled forearms, and constant proximity to flesh, butchers have the raw, emotional appeal of an indie band. They turn death into life, in the form of a really good skirt steak."

Lately, people seem to be more interested in where their food comes from and how it’s produced or looking for service that a big grocer can't seem to provide. Butcher shops can serve up more variety as well, offering beef and chops, poultry, lamb, sausages, fish, or hard-to-find ethnic specialties. They may also offer smoked and cured meats or fish.

I don't know about you, but I'm hungry!

Is there a local butcher shop in your neighborhood? Do you shop there?


Photo via oceanaris/Flickr

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