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joesbutchershop
Registrace 26. 10. 2011
Joe’s Butcher Shop and Fish Market was founded by my wife Kathy and I in 2006. We proudly offer metro Indianapolis’s finest selection of farm fresh beef, veal, lamb, pork, homemade sausages, chicken, and the areas freshest and highest quality seafood.
We pride ourselves on award winning customer service (we adore and cherish our customers), locally sourced hormone and antibiotic free meats (yes, we know our farmers by name), and sustainably managed and wild caught seafood will change the way you shop for proteins.
Stop by the shop and speak with our highly trained staff and let us show you how giving the best you can to your guests and family can be just as affordable as shopping at your local grocery store. We also offer a wide variety of fresh artisan baked bread, unique sauces, breading, marinades, and a hand selected group of boutique wines (all priced under $20 a bottle) to compliment your meals.
We pride ourselves on award winning customer service (we adore and cherish our customers), locally sourced hormone and antibiotic free meats (yes, we know our farmers by name), and sustainably managed and wild caught seafood will change the way you shop for proteins.
Stop by the shop and speak with our highly trained staff and let us show you how giving the best you can to your guests and family can be just as affordable as shopping at your local grocery store. We also offer a wide variety of fresh artisan baked bread, unique sauces, breading, marinades, and a hand selected group of boutique wines (all priced under $20 a bottle) to compliment your meals.
Community Health Network Cooking w/ Joe's Butcher Shop!
Welcome to the livestream! This video is intended to use recipes and ingredients given to Community Health Network Partners. Cook along, have fun, and we hope you learn something along the way. Enjoy!
Special thank you to Dr. Kevin Coss for being Chef Jason's number two!
#cooking #seabass #sweetpotatoes
If you have not done so already, please register to enter your name in the raffle for a gift card to Joe’s Butcher Shop. Register by clicking the link below!
Link: www.eventbrite.com/e/cooking-with-coss-and-chef-cornelius-tickets-126898239049
Special thank you to Dr. Kevin Coss for being Chef Jason's number two!
#cooking #seabass #sweetpotatoes
If you have not done so already, please register to enter your name in the raffle for a gift card to Joe’s Butcher Shop. Register by clicking the link below!
Link: www.eventbrite.com/e/cooking-with-coss-and-chef-cornelius-tickets-126898239049
zhlédnutí: 147
Video
Joe's Butcher Shop - Veal Overview
zhlédnutí 1,5KPřed 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana shows us how to pick out Veal.
Joe's Butcher Shop - Wines at Joe's!
zhlédnutí 117Před 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana shows us a great selection of wines (all under $20 and most under $15) at Joe's.
Joe's Butcher Shop - Sauces, Grocery Items, and More!
zhlédnutí 413Před 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana shows us that there is more than meat at the shop!
Joe's Butcher Shop - Buying Whole Meat
zhlédnutí 18KPřed 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana explains how to buy whole pieces of meat.
Joe's Butcher Shop - Lamb Overview
zhlédnutí 462Před 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana gives us a great overview of lamb.
Joe's Butcher Shop - Dry Aging vs. Wet Aging
zhlédnutí 62KPřed 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana shows and explains the difference between Dry Aging and Wet Aging.
Joe's Butcher Shop - Cutting A Whole Chicken 8 Ways
zhlédnutí 4,9KPřed 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana explains and shows us how to cut a whole chicken in eight different ways.
Joe's Butcher Shop - Chicken Overview
zhlédnutí 354Před 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana gives us a great overview of Chicken.
Joe's Butcher Shop - Pork Overview
zhlédnutí 617Před 12 lety
Joe from Joe's Butcher Shop in Carmel Indiana explains the various types of pork.
Joe's Butcher Shop - Choosing Great Fish
zhlédnutí 275Před 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana shows us how to choose great fish.
Joes Butcher Shop - Indoor Grilling
zhlédnutí 467Před 12 lety
Joe from Joe's Butcher Shop in Carmel, Indiana shows us how to grill steaks indoors for when the weather just won't allow for outdoor grilling.
Joes Butcher Shop - Outdoor Grilling
zhlédnutí 417Před 12 lety
Joe from Joe's Butcher Shop shows us how to prepare our meat for outdoor grilling.
Stumbled on this when looking for videos about wet aging beef. Really takes me back to when I lived In Indiana and shopped regularly at Joe's - the premier butcher in the Indianapolis area, IMO. What a great shop.
Good video mate
Yo Joe YO JOE great job Rocky approved
Yea hi JOE. Just started doing this the other day. Bought a small roast, and made steaks. Much cheaper.
You didn't mention the most important part.... temperature!!!
Itd be cool if you started making more videos
Info a 3 week wet Age then do a 3 week dry Age ... much better than either alone.
I'm a huge beef brisket fanatic, so I was thinking of maybe seeking purchasing them from a local farmer or butcher. Would I really be saving money If I only wanted ribs, brisket, and a few steaks?
my question is.that if it will remain juicy and tender even.thought.the meat is.dry aged
And you have them all on one cutting board. Awesome.
It's all red meat, hence the standard red cutting board. The distinction is made between meat, poultry, sea food, veg and bread. www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cutting-boards-and-food-safety
@@18deadmonkeys Go ahead boo, tell it to the Health department when they come in.
Very little difference in taste quality. You lose a lot of money if you age beef longer. No real advantage. Freezing beef properly will also show little difference in cooking quality.
Dave Stevens You lose moisture (A.K.A. weight) for tenderness... Freezing is NOT the samething
+K Young I don't think the taste is even comparable dry aged had just so much more flavor and more tender to me
More videos joe!!! Keep them coming! !
Thanks for the video. It was very informative...
Great explanation Joe! Your presentation was informative and very credible (in my opinion). I would patronize your shop if it it was closer. I am curious what do they do with the dry aged trimmings? Stock, hamburger, dog food?
Ha! Not unless you want your beef carcass to be rejected by Federal and State inspectors. The Dry Aging most of us are exposed to at steak houses uses temperature and humidity controlled rooms to age subprimal pieces such as whole shortloins, whole bone-in rib loins, etc. My opinion is that meat is awesome as long as the restaurant knows what they are doing. But very few have the level of expert on staff who can trim correctly and not risk making patrons sick. Oh well, another video someday.
Do you suggest punching the Dry Aging meat like Rocky?
costco, a lot of their meats are uncut like the big hunk in the video
so how do i dry or wet age at home if i can't buy any aged beef? our local butcher closed and there is only a super market around