OCTOBER 30, 2014.
Dave’s the one on the right. His dad and grandfather were also butchers.
A GOOD BUTCHER SHOP. It often takes a bit of searching to find a good piece of beef these days. Most markets don’t stock anything even remotely tempting anymore. Perhaps it’s because of the hefty price tag attached to a good steak, I’m not sure, but the meat available at your local grocery store these days isn’t worth the space it would occupy on your backyard grill if you decided to buy it. However, after being in Texas for a week and driving around the Hill Country seeing cattle grazing in pastures all along the road, it dawned on me that things might be different here in Texas. After all, this is cattle country. So, I decided to check it out and visit one of the local purveyors here in Kerrville. Good idea, Greg. Daddy Jim’s Quality Meats is in nearby Kerrville.
DADDY JIM’S QUALITY MEATS. Although prime cuts are available only by special order, this shop has a good selection of fresh USDA choice beef. Owner David Applewhite also carries homemade sausage, dry links, pork, bacon and poultry. All of his meat is hand-cut. Nothing is pre-packaged. Both his dad and grandpa were meat cutters. He knows the business.
The decor of the store is truly traditional. The walls and counter space are adorned with tools, gadgets and other accoutrements associated with kitchens and butcher shops of long ago. Antique meat grinders and butcher block tables remind Dave of his long family history in the business and provide an almost museum-like display that entertained me while my order was being filled. For a foodie like me, hanging out for a while in a place like this is certainly not a problem!
Now that’s a thick steak! I think I’ll rub some Montreal Steak Seasoning (coarsely ground peppers, garlic and spices) on one side before I place this piece on the grill. It’s also going to take some indirect kettle-cooking, because of its size.
ABOUT DAVE AND HIS SHOP. In addition to the retail meat department, Dave’s shop is also a USDA approved deer processing and cold storage facility. High capacity equipment, refrigeration units and freezers make it possible for Dave to skin, butcher and process a large number of wild game with ease, especially important during a busy Whitetail season. I don’t care for wild game. I’ve never gone hunting and it’s not something I aspire to do. However, it’s big sport in this part of Texas and if done for the right reasons and in a sportsmanlike fashion I don’t disapprove. Hunting for food is legitimate. And hunting for wild animals that are threats to humans and agricultural operations makes sense. Anyhow, back to the beef.
ANOTHER INTERESTING AMERICAN. After chatting with Dave and learning about him and his shop as long as his patience allowed, I departed with my inch and a half thick Porterhouse steak and headed back to Buckhorn Lake to get the grill started. As I’ve stated here so many times in earlier posts, this Adventure of ours is as much about meeting interesting Americans as it is about visiting the places where they reside. Today was a good example of this.
