What charmed me about Dickson’s Farmstand Meats in Chelsea Market was the presentation, each piece displayed like a little jewel. You could feel the pride they take in offering a beautiful product. It’s not often I see squab and goat for sale at a butcher shop, so I gave it more points for being interesting.
Dickson's Farmstand Meats
This is Jake Dickson, the owner and meat mastermind.
Today’s butchers look a lot different than they did waaaay back in the day, when long aprons and mustaches were key.
Cute butchers. I love the polished getup at Japan Premium Beef, center.
It was the first time I thought of a butcher shop with any level of aestheticism, but I really need to get on the wagon, because there are a few new (dare I say it) boutique butcher shops in the city, like Japan Premium Beef, Meat Hook, and Marlowe and Daughters. Still, old butcher shops are are so cool, and maybe a little, more, eh, rugged?
Butchers are fascinating characters, aren’t they? I’ve always thought of it as such a bloody, thankless job, but I have to admire their understanding of animal anatomy, of muscles and tendons and fat. It’s an intimate job, and an art. Speaking of art:
Wagyu beef, left. Roy Lichtenstein print, 1962, right.
The Butcher Shop, Reinier, left. A Butcher Shop in Bucharest, Amedeo Preziosi, right
There is a restaurant in Boston called The Butcher Shop. It’s a real pretty butcher shop; it’s also a restaurant and wine bar. I like the idea buying my meat and having it too.