Modeled after the old fashion English butcher shops, The Organic Butcher is a full-service, traditional butcher shop with over 80 years' experience behind the counter. Walk into our quaint setting and you'll be engulfed by vibrant colors of fresh meat, seafood just 24 hours out of the water, and an accompaniment of boutique wines, artisan cheese, local produce and unique grocery items. Enjoy the old world-influenced, traditional butcher-shop atmosphere while knowing that the goods you take home are free of antibiotics and hormones; most meat and poultry are sourced from local farms.
An experienced butcher is always behind the counter to provide you with your favorite cuts and special requests and to offer you help in selecting the perfect cut of meat, game or poultry as well as provide you information on our farms and cooking tips on how to best prepare your purchases in your own kitchen.
HERB RUB TURKEY RECIPE 1/4 cup Extra Virgin Olive Oil 2 Tbsp. minced garlic clove 1 1/4 Tbsp. lemon juice 1 1/4 Tbsp. dry mustard 2 Tbsp. Organic Butcher Poultry Rub 2 Tbsp. chopped fresh rosemary 2 Tbsp. chopped fresh sage 1 tsp. chopped fresh thyme 1 Tbsp. kosher salt 1 tsp. fresh ground black pepper **follow cooking instructions below** SUGGESTED AROMATICS TO STUFF INSIDE TURKEY: apples, garlic, onion, sage, rosemary, thyme, and lemons. SUGGESTED WINE PAIRING: Herb roasted turkeys tend to pair best with bright, light and slightly peppery wines like a Pinot Noir. Pinot Noir is a traditional favorite for Thanksgiving because of its subtle earthy undertones and often mushroom inspired flavors that surround the fruit features of the wine and... Continue Reading →
Julia Child's Beef Bourguinon is a classic recipe and here at the Organic Butcher we count down the days each year until the weather turns just cool enough to make this dish! It's hearty, delicious and would impress just about anyone. Ingredients: 1 (3 Pound) filet of beef, trimmed Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper 3 to 4 tablespoons good olive oil 1/4 Pound bacon, diced 2 Garlic cloves, minced 1 1/2 Cups good dry red wine, such as Burgundy or Chianti 2 Cups beef stock 1 tablespoon tomato paste 1 Sprig fresh thyme 1/2 Pound pearl onions, peeled 8 to 10 carrots, cut diagonally into 1-inch thick... Continue Reading →