It’s fall, and even though we may miss the long, warm summer days, now we can enjoy meals that are just perfect for cooler weather. We may do less grilling, but more stewing. Drink less Lemon Shandies, but more Pumpkin Ale. Fall is the ideal time to experiment with new recipes and new ingredients. One of the best places to find both is at The Butcher’s Market.

Stews or chili make a warm and hearty meal—perfect for football tailgating or to come home to after a Saturday of kid activities. If you want to use traditional meat, our ground beef is ground fresh daily, from chuck and inside top sirloin round. You’ll get a lean (15%) fat ratio that is just enough to give your meal flavor, without being heavy. Or try a mixture of ground beef and pork for more flavor depth–we can grind different combinations of meats to most specifications.

If you want to try something different, use exotic meat in your stew or chili, like camel or venison. Because these meats are so lean, they’re not ideal to grill like a burger, but when slow cooked until tender, with other vegetables, beans and gravies, they shine.

Pair a stew, soup or chili with some warm, crusty bread. We offer handcrafted goods by local bakery, Stick Boy Bread Co., so it’s easy to grab a loaf while you’re hear.

Fire up the oven to roast a chicken, turkey or duck. Our chicken is raised cage free, with plenty of space, fresh air, water and sunlight, and is, of course, antibiotic and hormone free. Or, broil up a dinner of the other white meat! Our all-natural Heritage Breed Pork is juicy and flavorful.

Pastas are also warm and filling comfort food to enjoy as the days get shorter. For an easy, yet elegant meal, cook some egg noodles while you broil our delicious marinated beef tips. Add one of our simple to prepare vegetable selections and you’ll have everything you need for a quick weeknight treat.

No matter what the season, The Butcher’s Market is always stocked with a variety of fresh meats, poultry, and fish that will tempt your taste buds in cold weather or warm. For new ideas on what to fix this fall, check out our website for great recipes, or come by our North Raleigh or Cary locations.

Sure, it’s one more trip on a Saturday morning, but for many people in the Raleigh and Cary area, the stop at the butcher’s shop is not an indulgence, but a necessary visit. Whether you want to stock up on meat for the week or augment your menu with a special selection, your local butcher provides benefits you just won’t find at the grocery store.

1. Quality. Think about the meat section at the typical grocery store. Shrink wrapped, pre-portioned, with use-by dates that make it clear that merchandise has been sitting in the case for a while. Now picture the case at a local butcher, like The Butcher’s Market, where the freshest selection of top tier choice and prime grades are on full display. We offer grass-fed beef or beef raised on a diet rich in Midwestern corn to create steaks that are tender and flavorful. Our poultry is raised cage-free, antibiotic and hormone –free—a delicious difference you can taste and our seafood is fresh out of the ocean.
2. Variety. When you’re looking for a taste of something new, a butcher’s market that specializes in the finest meats, poultry and seafood is the place to find exotic meats like camel or alligator, or twists on old favorites like specialty sausages.
3. Advice. Interested in trying one of those exotic meats, but aren’t sure of the best way to prepare it? Like most butchers, we love preparing food and sharing ideas about it. (How should you prepare camel? Because of its leanness, it would be delicious in a nice chili.) Not sure what you want? That’s fine too. Come on in. We’ll ask a few questions to get an idea of what you might like and provide some suggestions. If that sounds good, you’ll leave with a complete recipe and meal preparation plan.
4. Local products. While meat is the mainstay at your local butcher, we also offer a plethora of local goodies, from popular barbecue sauces, locally brewed beers, and North Carolina’s finest snacks and cookies.
5. Tailoring. No more buying the amount of packaged meat that someone else has already determined you need. Instead, at a butcher, you tell us how much you want and we package that specifically for your requirements.

Come visit The Butcher’s Market this week and see what we have in store. We hope our quality and selection of meats and other products, knowledgeable team, personal service and friendly environment will make us a regular stop on your Saturday must-do errand list.

Paleo. We hear it all the time, with the claim that by following this diet, people can lose weight and eat a simpler healthier diet. Short for Paleolithic, a time ranging from 2.5 million to 200,000 years ago, the Paleo diet is a modern take on eating the way of cavemen and women.

Back then, before an agricultural revolution brought the ability to farm crops, people ate only what they could hunt or gather. That meant foods like chicken, meat, fish, vegetables, fruits, and peanuts. No food additives. No preservatives. No dairy, no carbs or grains, and no sugar.

About Paleo

Fast forward to today. In the early 2000s, Dr. Lorne Cordain, author and expert on a natural human diet, began writing about the benefits of the Paleo diet. In this modern version, dieters follow seven fundamental characteristics to improve health, lose weight and decrease the risk of chronic illnesses.

The seven characteristics are:

* Higher protein intake—15% of diet that includes meat, seafood and other animal products.

* Lower carbs—35-45% of diet consists of non-starchy fresh fruit and vegetables.

* High fiber through non-starchy vegetables and fruits.

* Moderate to higher fat intake with monounsaturated and polyunsaturated fats, with Omega-3 and Omega-6 fats for heart health.

* Higher potassium and lower sodium intake to improve function of heart, kidneys and other organs.

* Net dietary alkaline load that balances dietary acid to guard against bone and muscle loss and high blood pressure.

* More vitamins, minerals and antioxidants, available in meats and vegetables.

The website, The Paleo Diet suggests eating grass-produced meats, fish, seafood, fresh fruits and vegetables, eggs, nuts and seeds and healthful oils, such as olive and walnut. It also suggests avoiding cereal grains, legumes, including peanuts, dairy, potatoes, and processed foods.

Although the Paleo diet has its supporters and critics, many leading health organizations recommend eating similar aspects of the diet, particularly with its focus on vegetables and fruits, fish, poultry and lean meat.

But we all know, following a diet – any diet—can be challenging if the food you’re supposed to eat doesn’t taste good or isn’t easy to prepare.

Find Paleo-Friendly Foods at The Butcher’s Market

We’re a natural stop for people following the Paleo diet. That’s because we offer grass-fed beef that is tender, flavorful and juicy—ready to throw on the grill or set to sizzle in a pan on the stove. Our poultry is raised cage free, antibiotic and hormone free. For fresh seafood, no place is better than The Butcher’s Market’s selection of salmon, shark, snapper, swordfish, ahi tuna and other treasures of the sea.

In addition to protein, our crisp fresh vegetables make it a snap to get your fiber, vitamins and other nutrients. We also get fresh eggs from local farmers, making it easy to put together a tasty, Paleo-approved meal.

If you’re looking for a tasty way to eat like a caveman, come do your hunting and gathering at The Butcher’s Market.

Have you been to The Butcher’s Market in Raleigh or Cary on the weekend lately? If not, you’re missing out on an adventure. You probably know The Butcher’s Market as one of the best places in the Triangle to find fresh seafood, quality meats, tasty sides and locally produced goodies.

But on weekends, many of our customers come in who are looking to walk slightly on the wild side, and The Butcher’s Market is happy to oblige by offering tastes of the unusual.

Looking for a change from salmon on the grill? How about some delicious shark, grilled, pan-fried or oven baked? Instead of the usual salmon, try grilling a colorful triggerfish. Mahi mahi, seasoned in a special cilantro lime marinade, makes a wonderfully easy and flavorful fish taco. (To prepare, just toss the mahi mahi in a frying pan and cook on medium-high for seven minutes.)

If pork seems too run of the mill, check out The Butcher’s Market’s sausages. From fresh chicken sausage with chipotle or spinach and herb, to sausages made from duck, venison or lamb, you’re sure to find something to wake up your taste buds.

Aside from meats, The Butcher’s Market always has new grocery items to try, like the variety of local barbecue sauces. And if you haven’t enjoyed some of our local craft summer beers, better do it soon before the fall flavors emerge. (Pumpkin beer anyone?)

Even though The Butcher’s Market offers new items, particularly on the weekends, you’ll still find your favorites all week long, whether it’s the famous marinated beef tips, fresh and local shrimp or crisp vegetable sides.

Another aspect of the shop that will never change is our service. Maybe you don’t already know what to do with shark or what’s an ideal side for chipotle flavored sausage. We can help. We love food. We love preparing it. We love talking about it. And we especially love eating it. Just ask anyone in the shop and we’ll gladly share our recommendations and advice. Whether you’re looking for a simple "heat and eat" or a more extensive preparation, you’ll leave feeling confident in preparing a tasty meal.

So this weekend, come take a step away from the tried and true. The Butcher’s Market has you covered.

When you walk into The Butcher’s Market, you’ll receive a friendly hello and offer of help. We love to greet customers—new and repeat—and give them a tour of the store, introduce them to new food and help them create a great meal.

Here are some of the great folks you’ll see when you shop at The Butcher’s Market in our Cary location in Saltbox Village at 1225 Kildaire Farm Road.

Danny Zaffuto—Supervisor

Danny first came to The Butcher’s Market as a customer. From upstate New York, he was used to seeking out small, specialty stores, where he knew he could find the freshest products. With experience as a butcher and a talent for sausage making, it was only natural that he joined The Butcher’s Market as a supervisor and one of the head butchers 2 ½ years ago.

“Sausage making is fun because it’s hands on,” Danny says. He makes a variety of fresh sausages each week, using the same Cheshire pork and herbs sold in the store, with no added colors or fillers.

His favorite product at The Butcher’s Market? Steaks. “The steak selection is fresh and I know where it came from,” he says.

Next time you’re in the store, look for Danny (his name will be on the back of his hat), and ask him what tasty sausage to try this week.

Ian Cooper—Operations Manager

Although Ian covers the business side of the market—making sure the shop is fully stocked and all that entails—he’s certainly not tied to a back office. He also works behind the meat case so he can be visible and interact with customers.

Like Danny, Ian had been a customer at The Butcher’s Market before becoming an employee. With his background in the food and wine industry, he appreciated the quality of products and the customer service the store offered.

He enjoys helping new customers discover new foods and new techniques for cooking. “A customer can walk in never having grilled before and walk out knowing how to prepare a meal.”

But he also appreciates the experienced cooks who come in, already with an idea of what they want. “They enjoy bouncing different ideas off of the staff,” Ian says, such how to smoke different foods for competitive barbecues. These foodies find the quality of products, customer service and knowledge of the staff makes The Butcher’s Market a regular destination, Ian says.

Marcel Moore—Assistant Manager

Marcel may be a man of few words, but he uses those words to talk about food. As an assistant manager at The Butcher’s Market, he orders all the meats, checks the dates of the products in the case to ensure they are fresh, and creates different recipes for specialty items.

Marcel came to Cary from Charleston and has been at The Butcher’s Market for five years. Customers often have questions about the meat they are interested in buying, and Marcel has the answers. Where did the beef come from? Is the beef grass fed? Is it organic? What’s the difference?

His favorite suggestion? Petite sirloin. “It’s lean, takes a marinade and cooks well quickly,” Marcel says. Because of its leanness, it is a good choice for those on a Paleo diet, he adds.

New customers may come in to The Butcher’s Market for meat, but they leave with something more, Marcel says.

“They get the cut, information on how to cook it, how to serve it and suggestions about what they might want to get next time.”

Come to The Butcher’s Market in Cary for the freshest, tastiest meats, chicken and fish, as well as the best variety of gourmet products, all in a friendly, knowledgeable environment.

If you have a taste for something different for dinner, come see what the Butcher’s market has to tempt your taste buds.

Firing up the grill? Think about a burger made with ground bison. This meat, made from buffalo, is lean and packed with protein. Because it’s so lean, we recommend combining bison meat with lean ground beef (85%) to make a juicy, flavorful burger.

Like bison, kangaroo and wild boar are also lean, protein rich meats that add a bit of gamey flavor to your plate. Be sure not to overcook these meats: since they have so little fat, they can dry out quickly. Wondering what are some different ways to serve these exotic meats? How about a Paleo friendly apple and arugula bison burger? Or, maybe a serving of seared kangaroo with a raspberry glaze, or a grilled wild boar chop with a hint of lemon and rosemary?

If you want to bring the taste of a Brazilian steakhouse to your kitchen table, bring home a cut of picanha. This roast, similar to the tri-tip, can be grilled on a skewer or as separate steaks.

Perhaps your taste is for some thing lighter. Be sure to try cobia while it’s in the Market. Cobia is a popular game fish with a firm flesh and a mild taste. It’s delicious grilled!

In addition to meats and fish, the Butcher’s Market has a variety of other products that can bring a new flavor to your summer fun.

Give your grilled food a different taste with smoking wood chips. Try pecan or apple mesquite for a new twist. Or, add flavor using a locally produced barbecue or grilling sauce. Try the blueberry BBQ finishing sauce for a sweet but tangy treat.

Don’t forget our selection of local beers when you’re looking for a taste of something beyond the usual. How does the salty-sweetness of a chocolate peanut butter porter sound? Or, if you’re looking for pure refreshment, try a crisp, pale summer ale.

While experimenting with new foods is fun, it’s also nice to have the reliably delectable standbys. Our marinated chicken and beef tips and other meats are always winners. The refrigerated section is bursting with pastas, like crab and lobster ravioli, and with marinated vegetables, like corn, asparagus and green beans. These can round out your meal—or stand alone. In either case, they are a snap to fix and even easier to enjoy.

The Butcher’s Market always has new products and flavors to try, with helpful staff that can suggest exactly how to prepare your new selection. Whether in search of something new or familiar, the Butcher’s Market is the place to find something delicious.