Good Butcher in Slope?

This question surely must have been asked before, but perhaps much time has passed since it was last discussed:

Is there a good, old-fashioned butcher to be found in Park Slope? I mean the kind of butcher who can provide fresh calves feet, brains, chicken fat, and such like.

Thanks!

Organic and pricey or drugged up and cheap?

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i don't think inquiry is about hookers.

Whether organic or drugged, a butcher who can slip you a hoof or head, or an organ that is fresh (not from a Chinese prison). And whatever happened to calf brains? My grandmother used to serve them often, and even LUNGS (the lungs I don't miss - a bloated gray mass).

Just looking for a good butcher in the Slop who can cut/chop/extrude to order.

United Meat Market is a good butcher shop nearby, on Prospect Park West, in Windsor Terrace.

You might ant to check the meat stalls at the Farmers Market, Paisano's on Smith Street. certainly, any Chinese butcher in the big markets you see in the Chinatowns.

Heloooo A&S Pork Store??? They changed their name in last years move.. on 5th ave

Paisano's on Smith is great. Also Staubitz on Court.

There are none anymore!

No kidding....I buy meat somewhere else than here.

I haven't been in a while, but the meat department (you can watch them butchering animals) at Western Beef (other side of the park, Empire and Franklin) seemed to offer every part of pigs and cows. I remember seeing "face" as a product and wondering what on earth anyone would do with it.

No butchers left in Slope. United in Windsor Terrace is excellent.

A&S is great on 5th Avenue. I like them better than United.

Yeah, well, I don't.

Now, now.... let's holster the cleavers. Thanks for the great info!

A&S, while nice guys, do not have a very good selection of meats. No game, no offal, just the basics and that itself isn't that great. I bought a New York strip there and paid the same as I would at Whole Foods and it was far inferior to the Whole Foods steak.

I went to A&S asking for some ox-tail once and they said they would have to order it. Sorry guys this is not an "exotic" request. The best butcher in the area is Los Paisanos by far but that's in Carroll Gardens.

In addition to having a large selection of meats, Western Beef has a large meat room cooled to 40 degrees you get to walk around in.

....excellent on a hot day.

This topic is near and dear to my heart, since it's the question that first led me to this message board back in 2005 when I moved to Prospect Heights. Staubitz and Paisanos are best. A&S is limited but local. Western Beef is fine, but it's more about quantity than quality. Union Market is excellent, but you'll pay a premium. The GAP green market on Saturdays is great, but some stuff will be frozen. I still haven't tried United.

I concur, Western Beef has a good variety of cuts from a good variety of animals ....but it is not competing on the basis of quality. It never reaches "great".

It is far better than most supermarkets Pathmark :? , Key :? , C-town :shock: , etc. ....but it does not reach deluxe "butcher" level.

When I used to do most of my shopping at Western Beef, the produce was usually in great shape and far cheaper than other stores. And like others said, it's not about quality there (no best cuts of steak) but they did seem to have everything. For those with cars, they have a parking lot.

I'm mostly interested in exotic things like those I mentioned, rather than great steaks. So I called Los Paisanos and everything I asked about, they said they have every day, and would prepare any way I wanted. Now THAT'S what I'm talkin about! I'm off to Smith St. (an easy ride on F or G).

Btw, Western did not pass the Calf Hoof Test (CHT) while Paisanos did.

Many thanks.

Paisanos...for all your offal needs!

for what it's worth, I was able to get fresh caul fat only from G Esposito & Sons (357 Court St)

albertitto wrote: for what it's worth, I was able to get fresh caul fat only from G Esposito & Sons (357 Court St)

Caul: "a thin, filmy membrane, the amnion, that covers the newborn's head and face immediately after birth."

Now that's what I call exotic!

Isn't caul fat typically the fat from around the kidneys? I've seen it used to wrap roasts and such.

It's not just the kidneys. It's a protective layer of fat for abdominal organs. My understanding is that it is equivalent to the human omentum. I bought it to make liver pate. It is also used frequently in asian cuisines to wrap skewers of ground meat before deep frying.

Mmmmm........ Omentu-LICIOUS!

I prefer natural caul from field and forest, or as it is known: "caul of the wild".

Best post of the day!!