Where have all the butcher shops gone, long time passing? Where have all the butcher shops gone, long time ago? Forgive my play on the Peter, Paul and Mary song “Where Have All The Flowers Gone” which was released in 1962, probably the last time I saw an actual butcher shop. I remember the days shopping with my mother when she went to the local butcher off Garrison Boulevard, our purchases wrapped in butcher’s paper instead of today’s purchase from local supermarkets which are hermetically sealed on a styrofoam container. In those days of yore the butcher knew your name and your children’s names – they were knowledgeable on the best ways to prepare your cuts of meat. Well the days of yore are back.
Restaurateurs Spike and Amy Gjerde are pleased to announce the opening of their full service retail butcher shop, Parts & Labor. Located at 2600 North Howard Street in Baltimore’s Remington neighborhood in a reclaimed auto repair space, Parts & Labor is not only a butcher shop but soon to open restaurant next Thursday, April 24th. Here is a sneak peak of the menu.
Parts & Labor is part of the growing new school butchery, where they know the farms, who the animals were raised by and what they ate. From the Local Butcher Shop in Berkeley, California pricing is done from one of three sections of the animal to Fleisher’s Grassfed and Organic Meats in Brooklyn whose owner Josh Applestone is at the forefront of the new school butchering movement, butcher shops are on their way back.
Parts & Labor’s six-person butchery team, led by Head Butcher and Executive Chef George Marsh, breaks down all the whole animals for sale in the retail shop and for dishes on the upcoming restaurant’s menu as well as the Gjerdes’ other restaurants, Woodberry Kitchen, Artifact Coffee and Shoo-Fly. Their expertise in seam butchery — a traditional French butchery method that highlights the product with minimal waste — is showcased in the shop’s featured cases, which includes cuts of Liberty Delight Farm beef, Whistle Pig Hollow and Rettland Farm pork and Many Rocks Farm goat on a regular basis, in addition to salami and patés.
Alongside popular cuts such as ribeye, porterhouse and bone-in pork chops, Parts & Labor offers a number of lesser known cuts such as bottom blade, bavette and culotte. The meat case, divided into three parts — meat, poultry and cured products — also offers local guinea hen whenever available and cuts of mutton. Selections of house-cured meats are also available; kielbasa, salami, mortadella and country ham. Staff will be fully versed not only in the cuts of meat along with the best preparation options.
Designed to offer a complete shopping experience to customers, Parts & Labor stocks a variety of local products to fulfill meal prep needs.
To aid entertaining needs, the store has a growler station where guests can opt to take home any of the 20 regional beers and ciders on draft. The beer program focuses on American craft beers predominantly from the East Coast, with a number of taps devoted to Baltimore breweries such as Full Tilt, Union Craft Brewing and smaller local farm beers such as Frey’s Brewing Company.
Parts & Labor – 2600 N. Howard Street – Baltimore, MD 443 873 8887 www.partsandlaborbutchery.com Hours: 11 am to 7 p.m. – 7 days Twitter & Instagram @PartsLabor
Don’t miss another post, click SUBSCRIBE in the author’s box. Follow me on Twitter, Pinterest & Instagram @DaraCooks