Brentwood Lifestyle had the chance to sit down with Chris Brum of New York Butcher Shoppe and discuss the importance of buying meat from local butcher shops.
Can you tell me about how your Brentwood and Green Hills locations came to be?
It came from a clear lack of quality proteins and produce in the area. With Matt [Kormylo]’s business experience, my butchery experience, and our shared goal of being a community hub for people who take their food preparation seriously. After two years of success, we planned on expanding, but with no idea where would be a good fit for us. Luckily, we had plenty of regular customers who have become family that pointed us to Brentwood.
At a time when more people are rethinking where they buy their meat – whether it’s due to recalls, rising prices, or just wanting better quality – why is a butcher shop the better choice?
The most important thing in these uncertain times is to know your producers and suppliers. We aren't some multi- billion-dollar company that cares about margins and bottom lines. All of us who work at our two shops almost exclusively eat our own product, so if we wouldn't eat it, we believe you shouldn't either. We have a saying that if "you wouldn't serve it to your mother, don't sell it."
What’s something that customers are always surprised to learn once they start shopping here for their meat rather than a big chain store?
A huge difference is quality, and it’s a hard thing to describe if you haven't given us a shot yet. The amount of small details add up to be a massive change. Everything from appropriate sourcing, never over-ordering so we have the freshest product possible, to carefully and mindfully trimming so you have the perfect amount of fat on your steak.
Besides meat, your store also sells prepared meals. Can you tell me more about them and how they’ve helped customers who want quality food without the time/effort of cooking from scratch?
The best part of our prepared meal section is that they are prepared every day and with our products from our case. For example, our Fillet Alfredo and Beef Stroganoff are made with real fillet mignon, and our Blackened Chicken Pasta is made with the organic air-chilled chicken we sell in our case.
What would you say to someone who’s thinking about switching to a butcher shop but hasn’t made the leap yet?
It really is one of those life changes you just have to try once, then it will be impossible to go back from. With our world-class steaks, seafood, chicken, pork, and our fresh prepared meals, we really try to cover every base possible.
Is there anything else you want to mention?
We are a small business of ten employees; we are not a faceless corporation. We put our flexibility and love into everything we do.
@nybutcherbrentwood | @nybutchergreenhills
nybutcher.com/brentwood | nybutcher.com/nashville
"We have a saying that if "you wouldn't serve it to your mother, don't sell it."