Joe's Butcher Shop
We asked Joe Lazzara, owner of Joe’s Butcher Shop in Carmel, some of our most burning questions about summer grilling. Here’s what he had to say.
Why does the way proteins are raised affect quality, and why does it matter?
In order to feed a hungry world, grocery meats have to be mass produced, even at “all natural” grocery chains, which means sliding animal husbandry standards and the quick growing of animals on cheap diets using antibiotics and growth hormones. Being an informed consumer about where your proteins come from keeps your family healthy and makes sure quality proteins will be available for future generations. |
What's your go-to cut of steak for the grill?
Our Indiana Prime Dry-Aged New York Strip is amazing—and my personal favorite! Raised in Reynolds, Indiana, these sustainably farmed steers are finished to super marbling standards by our farmers. What's an unexpected cut I should try this summer? No question, it’s our Pork Super Chop. We source it from a single farm in North Carolina that raises a fattier hog. We sell them marinated in a garlic parmesan marinade that enhances their already delicious flavor. How do I keep chicken and pork from drying out on the grill? Overcooking is your biggest enemy. You can seal in the flavor with a quick sear, but low and slow is the way to go for these proteins. Remember, proteins continue to cook after leaving the grill, so pull your chicken at 150-155 degrees and pork at 135 degrees, then cover with a loose sheet of foil for 5-8 minutes until they reach USDA temps. Use an instant read digital thermometer and be sure to record your results so you can zone in on perfection. |
Visit Joe’s Butcher Shop at 111 W. Main Street in Carmel for meat, seafood, wine and groceries. Get Joe’s Grilling Guide and find out more online at joesbutchershop.com and follow @joes_butchershop on Instagram.