Comments about ‘Lots of tasty variety at City Creek Food Court Center’

Times have sure change since the last Southwest Beef and Bell Pepper Skillet. Meet the new twist on the old-fashioned butcher. A small but growing number of retailers who are aiming to do for meat what others have done for lettuce, tomatoes and eggs appeal to foodies and locavores who want to be more connected to their food, and to consumers concerned about health, the environment and treating the animals we eat more humanely. These new-age butchers, largely operating in big metropolitan areas on either coast, say that despite the weak economy they are seeing demand for pricier beef, pork and poultry raised nearby on small farms with a minimum of additives like hormones and antibiotics. But slinging meat is a bit more complicated than offering heirloom tomatoes or wild blueberries at the local farmers market. For one thing, meat demands a bigger chunk of your paycheck. A customer can easily spend as much in one trip to the meat counter as they might otherwise spend for a whole week's worth of groceries. These new butchers face tough competition from cheaper grocery meat as well as upscale chains.