What’s the difference between meat from a butcher and meat from a grocery store?

According to a recent article from Bravo TV:

“A typical grocery store keeps a two to four-week inventory of product on hand because they never want to miss a sale,” explains Travis Scarpace, founder, and CEO of Plaid Cow Society. “The buyers [on staff at supermarkets] try to predict demand, but can never fully account for changes in consumer behavior. The side effect of this is that meat can go bad (10 percent of all meat and produce is thrown out prior to it getting to the customer), or companies have to freeze product before it spoils. Also, grocery chains can import beef from overseas that’s frozen, or they can buy large bulk quantities when market conditions are lowest, to take advantage of the price. Meat can be frozen from days to months, and I have seen 270-day frozen product.”

Meat from a butcher, including Prime Meats is sourced locally and always fresh.  If you compare price and quality, you’ll see why it’s a good idea to skip the meat counter when you are at the supermarket, and make an extra stop to your local butcher.