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City Provisions Has the Answer to ‘Where’s the Beef?’

By Patty Wetli | Tuesday, March 15, 2011

What’s for dinner? If your fridge is stocked like mine, the answer would be pickle relish, butter and a tub full of moldy pumpkin that looks like a science experiment gone horribly wrong.

A better solution would be to sign up for City Provisions’ Meat Share program.

The program starts March 18—the number of participants is limited, so contact City Provisions ASAP to join—and runs for 10 weeks. Cost is $1,000; customers will pick up their packages every other week, filled with enough meat to feed a family of four for two weeks.

According to Andrea Deibler, the butcher at City Provisions, “We’ll feature more variety than people would normally buy.” A sample assortment might include a couple of chickens, flank steaks, pork chops, charcuterie, sandwich meats and sausages.

“Not everybody will get exactly the same thing,” she says. “If I get a whole lamb in, some families will get a leg, another will get a rack.”

The benefit to consumers is convenience. “We pick it out and you just pick it up,” Deibler says. “People really like the personal touch of ‘what does the chef want to give me.’”

The fun for Deibler is being able to order more whole animals and offer more unusual cuts. “The people that are joining are the kind who would love to buy a leg of lamb, but I don’t always have that available.”

While City Provisions is careful to call the program a meat share, as opposed to a traditional CSA (community supported agriculture), they are relying on local producers.

“We’re using the same farmers that we support in general,” Deibler says. She lists Dietzler Farms for beef, Gunthorp Farms for chicken and Pinn-Oak Ridge Farms for lamb.

If you’re wondering what to pair with your roast chicken or steak, I’ve got a great recipe for moldy pumpkin.

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