Goal 8: The Meat Counter

Goal #8 Started: Shop at the local meat market.

I have finally been able to get meat wrapped in paper!

A. Idsøe, the lovely butcher in downtown Stavanger was more then willing to accommodate my needs. The lovely older butcher noted that he would wrap them the ‘old school way’ for me, since I did not want any plastic with them. He was very nice. We eat meat around 5 times a week, and fish twice. My plan is to go in twice a week to buy what I need for that half of the week. I am also going to ask that they double the paper, I think that he would have had he understood what I was wanting – I have read and see photos about how they do with paper when you ask. It is not the end of the world if they will not though – it was just that the paper was blood soaked by the next day, and if I am keeping it a few days – an extra layer would be better. I do wish that I could stop in everyday for meat, but it is just not practical. Also, I found it really nice to be able to ask for advice. I knew some of what I needed, but was open for suggestions for a meat for a wok I was making. Below are photos of the swine fillet he suggested.

** the butcher did use a tiny piece of plastic tape to secure the package, I will ask him not to do this in the future.

5 Responses

  1. Autumn March 16, 2011 / 15:31

    I’ve always been intimidated by the butcher, but every time I’ve gone to one and professed my ignorance I’ve been rewarded with knowledgable answers and have come away feeling just a tad wiser for it. Have you noticed a difference between the butchers in Norway and the ones in the U.S.?

  2. Fonda LaShay March 16, 2011 / 21:32

    Same for me, I get nervous now knowing which cut to ask for.. but they are always more then willing to help and educate. This one I am going to here has been around since 1828 and is still owned by the same family! They are so nice.

    I have only been to the meat counter in the states, like with in a market. So I am not really sure how to compare to a actual butchers. One thing I do know though is, that at this butcher I am going to everything in the case is local unless it is in packaging (some dried meats, some of the cheese, and sausages ect that are in plastic). If it is just laying there that is supposed to mean it is local and freshly cut!

  3. Autmn March 16, 2011 / 23:12

    Love it! I live in the States but my neighborhood has lots of immigrants from Eastern Europe and North Africa, which means lots of good butchery. Any day now the skinned lambs will be coming out for Easter. Nothing like passing a dozen skinned lambs on your way to work…

  4. Sarah March 22, 2011 / 16:02

    We’ve got to make this switch too. I’m a vegetarian but my husband loves meat. It’s been hard because good organic free range grass fed meat isn’t cheap! We want to raise chickens for eggs primarily & he wants to learn how to hunt (oh the me of 10 years ago would cry at the thought but I’ve grown!) Can’t get any more free range than that! He’s also going to learn how to fish this year. We have family & friends that keep us in stock of fish from local lakes & deep sea fishing. Supporting a local butcher who sources good meat- on the to do list!

  5. Fonda LaShay March 24, 2011 / 21:11

    Go Sarah, you are so moving in the right direction. I would like chicken, but at the moment it is just not possible as I live in apartments with no yard. My Dad has chickens though, to bad he lives in Colorado – abit to far for them to be ‘local’ for me 🙂

    I am going to try the local fish market soon, I am just needing to slowly work into new habits so I dont – or Ole doesn’t – go into culture or budget shock.

What do you think?