What to Ask Your Butcher (And Why You Should)

The best tool in your kitchen isn't a knife or a thermometer — it's your butcher. A good butcher has knowledge that no label, no website, and no Instagram food account can replace. But I've noticed that most people don't know what to ask, or they feel intimidated asking anything at all.

Don't be. We want to help. That's literally why we're standing behind the counter. Here are the questions that will get you the best meat for your money.

"What's Good Today?"

This is the single best question you can ask. It tells your butcher you trust their expertise and you're open to what they recommend. They might steer you toward a cut that just came in fresh, a sub-primal that's particularly well-marbled, or something they're excited about that day.

I've guided countless customers away from what they thought they wanted and toward something better — at the same price or less. That's the relationship.

"What Grade Is This?"

Not everything in the case is the same grade. Some shops carry Choice and Prime side by side, and the difference may not be obvious through the packaging. Ask. And if they carry upper Choice or Certified Angus Beef, ask about that too — it's often the best value in the case.

"Can You Cut It Thicker?"

Pre-cut steaks in the display case are often 3/4" to 1" thick — convenient for retail but not ideal for cooking. Thicker steaks (1.25–1.5") develop better crust while maintaining a pink center. Most butchers will happily cut to your specification. Don't be afraid to ask for exactly what you want.

"Do You Have Any Whole Sub-Primals?"

If you're willing to cut your own steaks, a whole strip loin or tenderloin will save you 30–50% per pound. Many shops will sell you the uncut piece at a lower price. Some will even cut it for you at the sub-primal price — just ask. Read my guide to buying whole primals for more details.

"What Do You Recommend for [Method]?"

Tell your butcher how you plan to cook. "I'm braising," "I'm grilling for a crowd," or "I need something for the smoker" will get you a targeted recommendation that accounts for the specific demands of your cooking method. We match cuts to methods all day long — let us do it for you.

"What's the Best Value Today?"

This isn't asking for the cheapest thing. It's asking for the best quality-to-price ratio. Maybe there's a Denver steak that eats like a ribeye at half the price. Maybe there's a chuck eye steak that's been getting slept on. A good butcher loves this question because it lets them show off their knowledge.

What Butchers Wish You Knew

• We can do special orders. Want a 3-bone standing rib roast for Christmas? A whole brisket for the smoker? A specific thickness on your pork chops? Order in advance and we'll have it ready.
• We know what's in the back. The case is a curated selection, not the whole inventory. If you don't see what you want, ask — we might have it.
• Timing matters. Come early for the best selection. Come late for possible markdowns on cuts that need to sell.
• We notice regulars. Become a regular and your butcher will start remembering your preferences, setting things aside for you, and giving you first shot at special items.

The relationship between a cook and a butcher is one of the oldest in food culture. Take advantage of it. We're not just selling meat — we're selling expertise. And the expertise is free.