New Kid on the (Butcher) Block

Mike MeyerSeptember 2018
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Arcadia Meat Market is a sleek addition to the back-to-basics butcher craze.

In an era when everyone is becoming more discerning about the provenance and sourcing of their food – especially meat – what’s old is new again. Case in point: Old-school butchers are back en vogue.

Butcher Nick Addante opened Arcadia Meat Market in January to bridge the gap between customers yearning for transparency in their meat consumption and local farmers who can’t scale their meat production to satisfy mainstream grocers.

“We sell meat that is raised by people who really care about the animals,” Addante says. “Those farmers aren’t able to sell in grocery stores because their supply is not large enough, and we offer them a forum to sell their product.”

Addante stocks his quaint little market solely with meat from Arizona farms and everything is antibiotic- and hormone-free. He buys whole animals and breaks them down in-house, which makes for less waste and more interesting cuts for customers. He shares a few of his favorites.

Arcadia Meat Market
3950 E. Indian School Rd., Phoenix

Chiricahua Pasture-Raised Meats
Prized for its versatility – it includes both a New York Strip and a small morsel of filet – the T-Bone is also one of butcherdom’s purest cuts, since it must be harvested from cows 30 months or younger. “The best way to cook it is to sear it on high heat, for 2-3 minutes on each side,” Addante says. “Turn the grill off and let it sit for 5 minutes, [remove], then wait 10 minutes to cut. The recommended internal temperature is 120-125 degrees.”

Bacon-Wrapped Filet
Arizona Grass-Raised Beef
This beautifully wrapped tenderloin is from free-range, 100 percent grass-fed beef. To cook, Addante advises to “sear it on the grill at high heat and finish it in a preheated oven at 250 degrees for 7-10 minutes.”

Arcadia Meat Market
Addante makes his own salami in-house using 100 percent Arizona smoked beef and a proprietary blend of seasonings including salt, paprika, coriander and nutmeg.

Andouille Sausage
Chiricahua Pasture-Raised Meats
This Cajun treat – often difficult to find in mainstream grocer meat departments – is a highly spiced, smoked and cured sausage made from Chiricahua-raised pork. Cayenne, bay leaves, chile flakes and garlic make it hum.

Bacon-Wrapped Filet, Salami, and Andouille Sausage

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