The Meat Shop in Phoenix: What We Bought, What We Skipped, and What We're Still Lusting Over
The Spot: The Meat Shop, open Tuesday through Saturday from 8 a.m. until 5 p.m.
Heather Hoch Don't let the outside fool you; there's good stuff on the inside.
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What We Bought:
Heather Hoch Rashers bacon for us, please.
We'll admit that we were sketched-out the first time we walked into the Meat Shop. The neighborhood isn't the nicest and the blacked-out windows make it impossible to see in before you enter. Once inside, the small room with large meat displays in front of the actual butcher shop isn't anything fancy, but the greeting and information you'll get from the employees will have you hooked.
We love picking from their weekly specials, which always include artisanal chops and sausages. This week we had to pick up the rashers bacon ($6.25/pound), a perfect cut we became addicted to in Ireland. Cooked, it has the smoky crunch of standard bacon, while still maintaining a chewy melt-in-your-mouth richness. We're tempted to wrap some asparagus or goat-cheese filled dates with the rashers for a crazy tasty (and quick!) hors d'oeuvre.