One thing a top-quality restaurant will not compromise on, and can’t take for granted, is high quality meat. The local butcher shop provides the best cuts of the freshest meats and yields the steak that many have come to love.

In one of our most popular episodes, Michael Dudenhoeffer, in his beef butcher podcast, talks about the ins and outs of beef (literally), which highlights why every restaurant must find a butcher for the best cuts of the freshest meat.

Most chefs, including Gordon Ramsay, agree on the fact that meat found in the grocery store can sometimes taste like cardboard, and can often feel like a waste of money. You don’t get what you deserve or pay for, and it can even imperil the reputation of your restaurant. On the other hand, professional beef butcher masters the ‘The Art of Beef Cutting’ and are often the secret ingredient behind lip-smacking delicious food. Top restaurants trust their meat and highly appreciate it for a magnificent culinary experience.

If you listen to our beef butcher podcast, you’ll know the difference between grass-fed and pasture-raised animals. Michael shared his personal journey behind why he became a butcher a few years back and why butchers are essential for restaurants & food business. For the love of steak or hamburger, it’s a must listen to the podcast.

Is butcher beef better than supermarket beef? Yes, compared to supermarket beef, butcher beef offers better selection & quality of meat, which you won’t find on the average grocery store. Some supermarket meats are mechanically tenderized, which can be dangerous for human consumption, and occasionally antibiotic-bacteria can thrive on its surface. Hence, if you are looking for tender beef that is also safe, you must give the beef butcher a thought. Butchers are known for their high-quality products and services, and you will most likely notice a different taste profile when switching from supermarket meat to butcher meat.

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