A story that ran in the New York Times this week detailed the resurgence of artisanal butchery in New York City. I couldn't read it and not think about Rudolph's Market in Deep Ellum. While the new young butchers are fancying up an old world craft, Rudolph's has been breaking down meat since 1895. I zipped over to the market yesterday afternoon to snap some shots and say hello to Brandon Andreason, who was working at the shop.
Andreason took the time to show me the massive end-grain butcher blocks, now deeply dished after decades of being cleaned by a sharp metal scraper. You could have poured gallons of liquid into some of them While behind the counter, the walk-in door swung open and I got a peak at whole animals, hanging on meat hooks.
Rudolph's and other full-service butchers make for a meat-shopping experience grocery stores can't rival. There are no Styrofoam platters and plastic wrap, just butcher paper and twine. You can ask advice about cooking any desired cut and get good recommendations. You can walk into the shop clueless, and walk out the door inspired to make an entire meal.
Check out the shots I got while I was there. And then check out Rudolph's shop for yourself. Need an excuse? Shun those bastards at Butterball and call the market to reserve your Thanksgiving turkey this year. They'll have fresh, free range birds and smoked turkeys too.
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