Meat Markets 

Where to find those unusual cuts.

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Is there a difference between calf's liver and veal liver? Where can you get a lamb neck? Do you roast a goat leg? Is bison really leaner? What is caul sausage? Your butcher can answer these questions* (or see the answers, below) and help you navigate the possibilities for meat-eating adventures. Richmond and its surrounding areas have a wealth of meat options from the delicious but ubiquitous to the delectable and unusual. Here are some standouts:

Belmont Butchery

15 N. Belmont Ave.

Beef: local, grass-fed, pasture-raised; certified Angus
Pork: natural; Ossabaw, Tamworth and Duroc hogs locally raised
Wild boar
Venison: imported, loin, leg
Rabbit: local

Big Apple Market

2916 Jefferson Davis Highway, 23234-1742

Its primary business is in whole animal.
Pig, entirety
Goat, entirety

The Butcher at Bon Air

2720 Tinsley Drive

Beef: local grass-fed, hot dogs
Lamb: loins, ribs, leg chops
Veal: top round, loin chop
Pork: tenderloin: chops, loin, chops, butts, house-made sausage
Rabbit: whole rabbits
Venison: tenderloin (special order)

Dragonfly Farms

16259 Trainham Road
Beaverdam 23015

Beef: grass-fed
Lamb: grass-fed
25-pound family pack; 80-plus pound side of beef

Green Bay Open Air Market

140 Green Bay Road
Green Bay 23942

Bison cuts: local from Kenbridge's Crooked Creek Bison, bison sausage, ground, tenderloin, T-bone, brisket, soup bones and liver
Beef: Ask for anything, literally. Sausage, flank, cube
Elk: farm-raised, shipped-in, ground, small steaks

Keenbell Farm

18437 Vontay Road
Rockville 23146

Pork: local pasture-raised
Beef: grass-fed


2913 River Road West

Beef: Galloway, local Beechwood Farms grass-fed black Angus, red Angus
Lamb: legs, rack, whole lambs in spring
Veal: rack
Venison: loin, rack
Wild boar: whole, leg, rack, tenderloin
Pork: house-made sausage

Petra Food International

9207 Midlothian Turnpike

Halal lamb and beef
(Halal meats are slaughtered within Muslim law, drained of blood)

Simply Abundant Farm

Henrico 23075

Lamb shipped by pounds or picked out on-site.

Virginia Meat Market

1201 Atlantic St.
Hopewell 23860

Since 1928, conventional meat cuts and snout-to-tail cuts
Cow heads, ox tails, turkey tails
Tripe (bleached)
Hog maws (stomach)
Pork and beef neck bones
Pig feet and brain

*Answers:  There's no difference between veal liver and calf's liver. You can get a lamb neck from most any place that butchers lamb. Roasted goat leg is delicious. Bison is leaner than most meats and some fish. Caul sausage is sausage wrapped in the fatty membrane of an intestine.



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