Located in Southeastern Minnesota, Pork and Plants has been a family owned and operated business since 1967. Since taking the reins from Eric’s parents, Eric and Ann Kreidermacher have continued to expand and evolve their family’s business; they operate an organic hog, cattle, and poultry farm alongside a commercial greenhouse (hence ‘pork’ and ‘plants’).
France 44 Cheese & Meat has been working with Peterson Craft Meats (currently our source of Beef and Lamb) for over a decade. So, it only seems right to highlight the exceptional quality of Peterson’s products, as well as their commitment to land stewardship and animal welfare. I spoke briefly with Andy Peterson of Peterson Craft Meats about his family’s multi-generational business, the year-round work of raising livestock, and the challenges (and rewards) of running an independent, sustainable farm.
Before we opened the St. Paul Meat Shop, a group of us went on a reuben sandwich tour around the Twin Cities. It was a great bit of staff bonding and an opportunity to assess the reuben landscape. Unlike the pastrami and the chacarero, I have no emotional tie to the reuben. It’s a classic, it’s delicious, but it’s one of those sandwiches that can turn into a greasy mess of muddled flavors very easily. This was going to be a sandwich that we turned on its head a little bit.
We’re a whole-animal butcher shop, so of course, we use every little bit of the animals we source. We wanted at least one of our sandwiches to really reinforce that message, and that sandwich turned out to be the reuben! Beef tongue is a magical cut and it seemed perfect for this sandwich because, once pickled, it is incredibly similar to corned beef. In fact, we think it’s richer and more tender than most corned beef, without all of the extra fat that comes along with brisket. Beef tongue adverse? Don’t be scared, this sandwich will help you conquer your fears!
The other big change we made to the classic reuben was serving it at room temperature. Is a reuben really a reuben if it's not served hot? You can decide that for yourself, but we love the creaminess of the unmelted raclette next to the crunch of the fermented cabbage. Textural bliss. And finally, our Russian dressing has just the right amount of sweetness to pull off the tricky balancing act of salt, acidity, and savoriness. I hope you'll give it a shot!
When we decided to open a butcher shop in St. Paul, I knew that we were going to have a pastrami sandwich on our menu. I also knew that this was going to be the most difficult sandwich to execute (cue dramatic music). Much has been written and said about the state of the humble pastrami sandwich here in Minnesota and there was no way we were going to head down that path.
I grew up on the East Coast and NY deli pastrami sandwiches were part of my upbringing. Sure, we weren’t going to be competing with Katz’s sandwich, but I wanted to offer something that would be evocative of the sandwiches of my youth. It took us over 6 months to get it right and we cut it so close to opening that I wasn’t sure that we would actually open the doors with our sandwich ready to go!
The first big decision we had to make was whether to use a wet brine versus dry rub. And here’s the thing: each brisket cures for a minimum of two weeks, which means each time you need to make an adjustment you have to wait a long time to see how your changes turned out. It’s a lot like navigating a giant cargo ship instead of driving a zippy little sports car. After a month and a half we knew that we wanted the dry cure—bigger, bolder flavors.
Once we’d settled on the cure it was on to the length of cure. Too short and the cure doesn’t penetrate the meat enough. Too long and you just have salted beef. Sixteen days ended up being the magical number. A side note: because we selected the dry rub, we have to flip our 100 pound batch of brisket everyday during those 16 days! I think Brisket Flipping is part of the CrossFit regimen, no?
Adding smoke turned out to be the easiest part of the recipe. Two hours luxuriating in the smoker is perfect for our pastrami. And sorry, we’re not going to tell you what kind of wood we use (that's a secret!). And of course, the last step is cooking. That time and methodology was also tricky to figure out and is another detail we're keeping under our hats for now.
Our pastrami sandwich is served very simply, on toasted rye bread that's custom-made to our specifications, with a little house-made brown mustard. These three simple ingredients mean we can't hide any mistakes. We'd love to hear your feedback! I know I'm biased, but if I could marry this sandwich, I think I would.
--Benjamin Roberts, Manager-In-Chief of both our Meat and Cheese Shops
ask_a_butcher
This will be a regular series, in which our St. Paul Meat Shop butchers, Scott and Peter, answer your questions about meat! Sign up for our emails and never miss a post.
Q:What sort of cut is the teres major and how should I prepare it?
A:Teres major is a cut of beef that comes from the chuck section of the cow, right below its front leg. It is about the size of a pork tenderloin and happens to be the second most tender cut from a cow (after the tenderloin, of course). Fun fact: Teres major takes its name from the same spot in human anatomy. Whaaat?!
Teres major has a much richer flavor than beef tenderloin, however. Because this cut comes from a very active part of the cow's body, it experiences greater blood flow and thus develops more complexity. Normally, lots of physical activity leads to tougher meat. However, because teres major sits just below the cow's leg, it remains melty tender with all the added flavor benefits of the leg.
Treat this cut very simply. Salt and pepper it and then roast or grill it whole to your desired temperature (we like medium rare). Grass-fed beef tends to taste pretty great on its own, without much special treatment. Why? Typically, cows that are corn-fed fatten up quickly and get sent to slaughter around 8-10 months old. Grass-fed cows have more time to mature and develop rich flavor. At our butcher shop, we usually receive our cows (from Hidden Stream Farm in Elgin, Minnesota) when they're 28-30 months old.
**Note: Teres major is a rarer (but affordable) cut, which means our shop on Grand Ave carries a limited number of them every week. Something to keep in mind when you're planning dinner!
Here’s an interesting etymology: the word “manage” comes from the Italian “manèggiare,” or, “to put a horse through its paces” on the “manège,” a training area particularly for racing horses. What’s it been like managing a meat shop? I feel like I’ve had to learn the rules of horse racing, the regulations of horse training, the basics of horse physiology, and the philosophy of what it means to race horses, all while on horseback (though I’ve had lots of help). It’s been invigorating and fun, though I’d be lying if I told you my head wasn’t spinning. I think I like the way the horse training etymology works as a metaphor. Managing a meat shop, training a racing horse—mostly, what you are being asked to do is to take care of something that is important.
The role that I play as the general, day-to-day manager of the St. Paul Meat Shop is one of ensuring the soundness of its operations, and the delivery of the highest-possible quality of customer service. This latter item is something that I, personally, have cared about for a long time (of course, we are nothing—we are less than nothing—without being really, really on top of our day-to-day basic stuff!). I remember as a child growing up in Ann Arbor, Michigan, walking into Zingerman’s Delicatessen, being greeted by workers there who treated my family as if they already knew us, and then being given transcendentally delicious food to eat—the kind of food that, after the first bite, you just know is better than almost everything else you’ve ever eaten. The completeness of that experience is rare and special. I think we offer it at our cheese shops already: you can walk in, have somebody who is really nice in a basic human way offer you an artisanally-crafted, mind-blowingly tasty piece of cheese, and then be transported somewhere else by way of your taste buds.
The vision we have for the Meat Shop is very similar. We believe that you can raise animals for meat in an artisanal way—this goes beyond buzzwords like organic, local, sustainable, grass-fed, although these are all awesome principles and necessarily a part of what we do. The big idea is that there are some producers nearby who are really passionate about delicious meat, and have the know-how to make it happen. In theory, it’s not so different from affinage, or the art of aging or finishing a cheese. “Finishing” an animal on grass is an art, and “grass-fed,” on its own, simply isn't a guarantor of taste. We’ve found four farming partners who are doing great stuff, and we’re proud to be a market for them.
Returning to our horse racing metaphor, I’m only a trainer. The Meat Shop is the product of the passion of many people, starting with the farmers who raise their animals the way they believe is right, even in the face of a market that doesn’t always reward that conviction; continuing to our management and butchering team, whose collective belief in what food should taste like and what a retail experience should feel like is what animates our existence; and our amazing owner, who cares about good food, good wine, and about creating special opportunities for people to pursue these passions.
My part in this is to ensure we’re a reliable and friendly place to get awesome meat, but much of our shop’s functionality and personality is owed to our high-functioning and personable group of jockeys behind the counter, whom I would gladly buy meat from, but would also, were I in the neighborhood, perhaps just pop in to say hi to and maybe even consult for general advice. Managing a meat shop has been a lot of fun and a lot of hard work so far—now that we’re off to the races I hope you’ll come by and say “what’s up” to us soon!
--Nick Mangigian, Manager of the St. Paul Meat Shop
Meet the St. Paul Meat Shop's lead butcher, Scott Filut! He's the passionate, grinning guy behind the good things you see in our meat case. Scott spends most of his time butchering at our kitchen in Minneapolis, but you can catch him now and then behind the counter on weekends.
Where are you from? Eden Prairie, MN
How did you become a butcher? I became a butcher when we opened a butcher shop! Haha.
In actuality, butchering is a skill used in every kitchen I have ever worked in. Most places bring in smaller pieces of meat that are trimmed and portioned for a dish, but a few places would receive whole animals that I was able to learn from. While most of my education has happened on-the-job, I've also done plenty of studying with different books and online butchering groups, especially over the last 6 months as we prepared to open the St. Paul Meat Shop.
What intrigues you most about butchering? I like butchering because it’s one of the first steps between the farm and the table. I get to work directly with small farmers who care as much about the final product as I do, if not more, and I'm able to pass along a great product to customers. Also, the art of butchering is a dying trade. I like being a part of keeping it alive.
What is the most challenging part of your job? The hardest part of my job is really understanding the structure of all the animals I work with. Every cut counts. If it's done in the wrong spot, we can't give customers what they want.
The best part? The best part of my job is passing knowledge along to others. Whether it's our staff or customers, I really enjoy helping others understand the technical side of my job, and how I do it differently than some other butchers. The taste testing isn’t bad either.
What's something we might not know about butchering? While butchering any animal, it's always my goal to not cut each piece of meat, but rather cut between the pieces and then go back to trim the meat up later. The structure of each animal is laid out for me, and it's my job to not mess up that structure.
Any book recommendations for meat lovers? The most comprehensive book I have found about butchering is The Gourmet Butcher's Guide to Meat by Cole Ward. There is a PowerPoint that comes with the book which is very detailed. The way Ward breaks down meat isn't the way I do it, but it gives the reader a great idea of what to look for when approaching animals. There are many other great books by whole-animal butcher shops around the country, like The Meat Hook Meat Book by Tom Mylan or Whole Beast Butchery by Ryan Farr.
What's your favorite cut of meat to cook? My favorite cut of meat is a hanger steak, cooked to medium rare in a cast iron pan, seasoned only with salt and pepper. There is only one hanger steak per cow, but it’s delicious!
Favorite thing about the Twin Cities? My favorite spot in the Twin Cities is either Target Field or any golf course.
What's your spirit animal? My spirit animal is Natalonies (my dog)!
Any big summer plans? My summer plans include making big pieces of meat into small pieces of meat.
Meet Eliza, our cheese shops' resident vegetarian! She'll be showing you around the shop from an herbivore's point of view. This is the first in a multi-part series.
We’ve entered a new era of ethical eating here in Minneapolis. From Wise Acre’s locally-sourced produce, poultry, and meat to our friends at Red Table Meat Co. in Northeast Minneapolis, the Artisanal Meat Renaissance is upon us. Heck, we just opened a brand new nose-to-tail butcher shop in St. Paul! And while I am totally down with these conscientious consumption practices, I find my once thriving cohort of vegetarians quickly dwindling. So this blog post is for you, my fellow vegetable lovers. This is your Vegetarian’s Guide to the Cheese Shop.
As the sole vegetarian among a staff of carnivorous cheesemongers, I’ve come to learn a few tricks about eating at the France 44-St. Paul Cheese Shops. Though it may seem like we have many meat-filled treats, there is always a vegetarian-sized loophole.
1. Vegetarian Surprise With the recent renovation of our sandwich menu, you might have noticed that your go-to veggie sandwiches are now missing. Before you mourn their loss, recognize that this is an opportunity for you to get something totally crazy and new. Order a veggie surprise! From our sweet and spicy pepper onion relish to harissa to garlic pickles, there are lots of ingredients that you’ve probably never had before. Find new frontiers! Explore your palette! Order that veggie surprise!
2. You’re Not That Into Surprises? Well, the vegetarian sandwiches you loved (and a few new ones) are still available on the Unofficial Secret Vegetarian Menu. All you have to do is ask.
Classic Mozz Veg: Oozing with tomato-garlic confit goodness paired perfectly with some refreshing mozzarella and topped off with crunchy greens. I bet you miss this guy, but you know what? He’s still there. Our sandwich line is stocked with the ingredients, so you can order it anytime. Substitute the mozzarella with chèvre or brie depending on your mood.
RGC: This delicious sandwich is spread with creamy house-made roasted garlic chèvre (a.k.a. RGC), dusted with smoky paprika and banyuls, enhanced with caramelized onions, and completed with greens. YUM.
Pear Brie: Yep, I just coined a new sandwich. It's a combination of double-cream Fromage D’Affinois with lots of sweet and savory house-made pear mostarda, a drizzle of honey, and some greens. This is one of my favorite go-to sandwiches and it never disappoints. Try it on a baguette if you feel like getting fancy. [pictured at top]
3. Salad! A little known cheese shop fact--we make lots of awesome salads. Let us put our creative forces to good work and whip up something new and exciting for you! Just order a surprise salad, we’ll know what you mean.
4. The Untapped Land of the Deli Case It’s summertime and that means the deli case at our Minneapolis shop is bursting with lots of fresh fruits and vegetables. It’s the best season to be a vegetarian! Now is your chance to capitalize. Check out a few of my favorite items:
Polenta Cakes: These crisped, corn-based cakes are perfect warmed and topped with your favorite cheese, Mexican mole, or salsa. Garnish with cilantro if you’re really feeling fresh.
Snap Pea and Ginger Slaw: Refreshing AND beautiful. Enjoy it as a snack, down it is as a palette cleanser, eat it as a meal. Just make sure you eat it.
Strawberry Kale Salad: Strawberries, cashews, roasted red peppers, hearty kale massaged by hand. Does it get any better?
Song’s Pasta Salad: Tomatoes + Feta + Orzo Pasta + Dill X A hint of olive oil = One perfect summer pasta salad
Okay, have I convinced you yet? The cheese shop is practically a vegetarian’s mecca! Don’t let the meaty facade fool you. There is so much to enjoy. I haven’t even mentioned the bounty of delicious grocery items (hellooooo INNA Jam) or the sweet treats or that refreshing gazpacho. Stay tuned for future blogs posts from your favorite (and only) vegetarian cheesemonger.
--Eliza Summerlin
We’re opening up a third location–this time, a butcher shop on Grand Ave in St. Paul. Our Cheesemonger-In-Chief will be chronicling the adventure here on the blog. Look for our shop in June!
Of course, our new butcher shop will have sandwiches. Of course! It's one of our favorite things to champion at the Cheese Shops. But because the Meat Shop is just a 5-minute walk from our cheese shop on Grand Ave, we knew the Meat Shop sandwiches would have to be their own thing--a brand new army of lunchtime goodies.
I love a great sandwich, but I'm consistently frustrated by the choices here in the Twin Cities. I never seem to find exactly what I'm craving. So when we started messing around with the sandwich menu for the Meat Shop, my first inclination was towards the killer pastrami sandwich I've been dreaming of. It’s a bit of an obsession and really difficult to get right. But I figured a new butcher shop would be the perfect excuse to give it a shot!
Our team members are big fans of composed sandwiches, as opposed to the Subway-like choose-your-own-adventure style. On a composed sandwich, each ingredient is purposeful and doesn't compete with the rest of its friends in between the bread. We've been working for months now on a set of composed sandwiches--including that fabled pastrami--that will wow our Meat Shop patrons.
As of this blog post, we are still working on the pastrami. And if it isn’t exactly right by the time we open, then we’ll just have to open without it. But that's because recipe testing for every aspect of this new business has been exhaustive. Recipe testing is a funny thing because it's like working in a vacuum. We know what we think is delicious and we just have to hope that our customers will enjoy what we come up with. In the past, our team has obsessed over a detail at one of our shops for hours, only to realize that the idea wasn’t quite right in the first place. To combat this, I’ve eaten countless iterations of sandwiches, cookies, spice rubs, marinades, and more. Tough work, I know. And this testing doesn’t even include the 15 different NY Strips our team has consumed from every meat counter in town. But I'm hoping this attention to detail will equal a menu that satisfies some of the other latent sandwich cravings floating around the Twin Cities and keep our customers coming back for a sandwich they can count on.
Want a preview of the menu? See it here >>
--Benjamin Roberts, Cheesemonger-In-Chief
We’re opening up a third location–this time, a butcher shop on Grand Ave in St. Paul. Our Cheesemonger-In-Chief will be chronicling the adventure here on the blog.
A butcher shop had been on our radar for several years. Partly because we feel the Twin Cities are underserved by specialty meat providers, but mostly because we feel passionately that selling humanely-raised meat is a natural extension of what we already do. We ask lots questions before a cheese finds a home in our case, to make sure it's something we adore and can stand behind. This level of examination is the starting point for our butcher shop.
Our food landscape is crowded with buzzwords: “local”, “natural”, “artisan” are just a few of the descriptors thrown at food. It's hard to know what to do with these words. Which is why we hope that shopping at one of our cheese (and soon meat) shops is a conversation. We will tell you why we find something delicious or why a product exists in our shop, and then you can make the informed decision whether or not to enjoy it.
I know that I want to know where my food is coming from, so I hope that most of our customers wish the same. Our team has spent many hours researching Minnesota farms and farmers, and then tasting their goods to be sure that flavor also aligns with ethical practices. We truly hope that all of that investigation and diligence will result in delicious meat from people who are just as passionate as we are.
We'll be opening in June, featuring meats from these venerable local producers. Can't wait!:
Lamb Shoppe | Hutchinson, MN Yker Acres | Wrenshall, MN Kadejan | Glenwood, MN Hidden Stream Farm | Elgin, MN --Benjamin Roberts, Cheesemonger-In-Chief
