The inside scoop on everything from cleanliness to cost savings to cuts.
That leaves not much for the actual workers behind the butcher counter to dobut not everywhere.
When it comes to butcher counters, Whole Foods Market sets the bar high.
So what does this all mean to you as a shopper?
You should be using your butcher as a resource way more than you probably are.
When it comes to assessing whether meat is fresh, always start with your eyes, says Weening.
Watch for gloves.
“The less handling of the meat, the better,” says Weening.
Ask for ice.
This helps to keep it chilled and safe until you might get it into your fridge or freezer.
Use within two days.
Ask about bones.
Want to make your ownbone broth?
They’re usually very affordably priced.
Not all chicken breasts are created equal.
A few pounds of boneless, skinless chicken breasts may be a staple on your weekly grocery list.
“Some chicken breasts may contain 8% water (or more),” says Weening.
Venture outside your comfort zone.
(Need some recipe inspo?
This tasty soup uses chuck eye steak.)
you’ve got the option to spend less money.
Try a different kind of roast chicken.
This summer, Whole Foods introduced a spatchcocked chicken into its meat cases.
Don’t shy away from sausages.
Whole Foods is known for making all its own sausage.
How you cook it matters, however.
He prefers to leave it in the casing for this reason, but you don’t have to.
Use your butcher as a resource.
Weening says he advises shoppers to ask butchers, “What wouldyoubuy today?”
“We want the butcher to give the customer ideas and help them out,” Weening says.
