5/01/2013 02:55:00 PM

Salt and Time Butcher Shop and Salumeria Is Bringing Back Old-School Methods

Recently opened Salt and Time Butcher Shop and Salumeria does more than make yummy charcuterie from locally sourced meat. As Matthew Odam at the Austin American-Statesman explored on Tuesday, the storefront is also bringing back classic butcher shop methods. Odam explains,
“Using a process known as seam-butchery, more popular in Europe than America, Butler and his crew are able to offer customers beef cuts with which they may not be familiar, such as the underblade steak. While many stores will just take a square chuck and cut it into big steaks, the butchers at Salt & Time will extract the teres major, chuck tender, chuck center and underblade. What often ends up in an unbalanced pot roast or as ground beef somewhere else can shine as an individual steak in the cases at Salt & Time.” 
And if you’re looking to eat in rather than cook your own, check out Salt and Time’s grab-and-go sandwiches as well as their small plates like fried pig head torchon in the evenings.

1912 E. Seventh St.; 512-522-7258

1 comment :

  1. Warning. The "mock tender" is not tender. It's a muscle that looks tenderloin like but eats like a Michelin. Ironically the flat iron adjacent the mock tender is the second "tenderest' muscle in a steer. While they're at it they're probably cutting chuck eyes, the extension of the spinalis (rib eye) into the chuck. This cut, if perfectly marbled, does not last long as there are only 4 on a steer, and it's sold at a discount ($5 less per pound than a rib eye usually).