FAQ
Turkey FAQs
Our turkeys are being grown locally for us! All 3 options are pastured, and fed non-GMO feed. We offer a more traditional hybrid white turkey from Sunrise Farms – this is the same breed you are used to, but raised in the best manner possible. Then we have 2 heritage turkey options… again, both raised outside with non-GMO feed. The major difference between a hybrid white and a heritage bronze – 1. the color of the feathers 2. their growth rate – heritage turkeys grow much slower – that translates to more flavour. 3. their meat vs bone ratio – hybrid whites have been bred to have larger breasts, so more white meat. Versus heritage bronze have slightly longer legs and less pronounced breast meat.
2. Heritage Bronze vs. Kelly’s Bronze Turkeys.
They are the same breed of turkey, grown in the same manner. The difference is in how they are processed! Our heritage bronze turkeys are processed in the traditional manner – scalded, plucked, gutted, washed, chilled and packaged. Whereas our Kelly’s Bronze turkeys are processed in an old world British manner – they are dry plucked, chilled, hung for 7-10 days, then gutted and boxed – this dry aging process is just like beef, it concentrates the flavour and tenderizes the meat.
3. Which one is best?
Best depends on what you value! I recommend that customers step up from one type to another to find what is best for them. I love Kelly’s Bronze – it’s robust and hearty, juicy and tender. But part of my family doesn’t appreciate the depth of flavour. So, we do a heritage Bronze…. If you want to try a Kelly’s? then should you match it with a Sunrise to make sure you have something for everyone? There is no best! There is just delicious.
4. Fresh vs. Frozen.
Our turkeys will be a combination of fresh and previously frozen. We wish we could offer only fresh, never frozen! We have learned over the past 17 years that most of you prioritize size more than fresh/frozen – especially since our previously frozen have only been frozen for a few weeks vs. months or years that the commercial growers offer! This is no different than what we have offered the last several years. The only difference is the location of this information…
- All Kelly’s Bronze will be fresh only, never frozen – the dry aging process doesn’t work otherwise.
- Our heritage Bronze will be previously frozen but thawed for you. In order for Judd to get the sizes we request, he processes these birds in 3 batches starting now… so, they will have been frozen – but only for a few weeks!
- Our Sunrise Whites will be a mix of fresh and previously frozen. Again, this is to make sure that we have a good balance of sizes.
- IF you really really need a fresh, never frozen – we can do that, but I can not guarantee the size of the turkey.
5. Deposits
Deposits are required for all whole turkey orders. You must place an order first, then the deposit! Deposits without an order do not guarantee a turkey.
6. Cutting up your Turkey
Yes, we can Spatchcock it or cut it into parts. No, we cannot debone it.
IF you want us to cut it up, we must know IN ADVANCE – we cannot do this when you pick it up. Sorry. The service charge for this is $10, if scheduled in advance. We do offer a boned and butterflied turkey breast – but that is a completely different option.
7. Smoked Turkeys
This is the first year we will be limiting the quantity of turkeys that we smoke, thank you for loving this option. We just can’t do anymore than we have been doing!
Why is some beef graded and others are not? And what do the grades mean?
Certain cuts of meat are classified from where it comes from on the animal, while the grade of the meat speaks to the overall quality. Simple enough, right?
For perspective, the top USDA grade, Prime, makes up about 2-3% of all beef processed in the United States. Inspectors look mainly at the meat’s marbling, or the fat content that intertwines with the meat itself. As you would imagine, USDA Prime beef will give you rich, juicy, tender flavour and texture. This is Hall of Fame-level meat.
Just below that is Choice, which makes up around 45% of all graded beef. With such a big piece of the pie, you can imagine that there is a huge range in quality within that grade. At Belmont, we only carry top-tier or “high” Choice, which is the best you can get without being classified as USDA Prime. Most grocery stores carry “low” Choice. Worry not, beefeaters. We’ve got you covered.
Is 100% of your meat local?
We have a mantra at Belmont Butchery: quality above all else. And while we work with a lot of fantastic local farms, all of our meat is not local.
Here’s why:
- First, we love working with local farmers, but not all local farmers are created equal. We only want the BEST local farmers for you. Quality is always first.
- Second, price. Locally produced products tend to be more labor intensive, and as a result, more expensive. So, by sourcing the best-quality not local meats as well, we can offer great meat at a great price – depending on what works best for your budget.
- Third, when you are working with local meat – you are working with the whole animal and there are finite amounts of certain cuts. For example – there are only 6 or so pounds of tenderloin on a 1200 lb steer! But you want tenderloin, and we are out of local tenderloin…so, we can talk about alternate cuts OR we cut you not-local filets. It just depends on what is more important, to you! Local farm raised meat or the cut of meat.
We love our local farmers, and are always working to expand our local repertoire. BUT we are not willing to sacrifice quality just to be trendy.
What's the difference between grass-fed and grain-feed beef?
The simple answer: a lot! By design, cattle should be eating mostly grass. But in the last few decades, some farmers realized that a combination of grain and grass could produce beef with a slightly different nuance in the texture and flavour.
Grain-fed cattle produces a sweeter flavor, a softer texture and more marbling (the desirable specks of fat throughout the meat). Grass-only beef tastes richer, with a more robust flavour and denser texture.
Here’s the thing: taken to an extreme, steers can’t properly digest grain in their diet, and if their diet is mostly grain, odds are they need to be given antibiotics (to keep them from getting sick). Not ideal. To make it worse, they are then given growth hormones to help them grow larger faster!
Belmont Butchery offers grain-fed beef with no added hormones or antibiotics, which means you can be sure these steers enjoyed a blend of grass, grain, and silage in order to give them a balanced diet and a healthier upbringing!
When I come into Belmont Butchery, you talk about Pasture-raised Beef. Isn't that the same as Grass-fed?
Yes and no. There is one small difference between the two. Grass-fed is just that – grass only. No grain or silage as supplements. Just grass or hay. Grass-fed beef has a hint of that grassiness for a robust flavor and needs a little TLC when cooking. Pasture-raised steers live and graze on grass but are fed additional grains and silage as “dessert”. Think of it as a nutritional supplement. You still get higher levels of Omega 3s, and a bit more marbling which translates into easy cooking and a delicious flavor!
What about the “conventional” available beef at Belmont?
When we say “conventional”, we mean conventionally grain-fed beef. Ours is USDA Prime Certified Angus. We don’t carry a lot, but sometimes a USDA Prime bone-in Ribeye or Rib Roast is an amazing thing.
Which cuts of beef work for which types of cooking?
We’ve found that finding the right cut of meat is often overlooked by our customers, but it’s very important – second only to quality in the ingredient selection process. Put simply, each cut of meat is different for different types of meals and recipes. Helpful, huh?
Belmont Butchery is stocked with all kinds of cuts of meat, along with a very knowledgeable team of butchers to walk you through the entire process. We’ll ask you about your recipe, how many you are feeding and your budget – then we will make suggestions as to what cut we think will work best for you!
Which cuts of pork work for which types of cooking?
We stock a wide variety of pork cuts, and with a phone call or quick chat with one of our butchers, can generally find the cut you desire and offer tips for the best way to cook it.
Different muscles and cuts have different flavors, textures, and levels of fattiness. Therefore: a wide variety of uses!
The shoulder is great for smoking, braising, or any slow-cook method. The shoulder has great marbling, which is what lends it such a great flavor, but needs that time to render out the fat.
A ham, by contrast, is naturally leaner and a tougher cut. This can make it harder to cook. It needs low & slow, as overcooking it can make it dry. It’s a good idea to brine a ham before cooking it. We can explain how to do that.
The “middle meats” – loins, chops, and the tenderloin – are naturally more tender because these are muscle groups that the pig uses less. They’re great for quick and high-heat recipes like grilling, searing, or roasting. They’re naturally leaner, though, so take care to avoid over-cooking! And contrary to what your grandmother told you, pork does not have to be cooked “well-done”.
What if I want local pork?
We’re very proud of the pork we sell. Remember – quality first! Even a great local commercial farm can’t hold a candle to the heritage breed pork we work with. You can’t beat it.
We’ve built relationships with one of the best heritage pork farmers in the country. We generally get half hogs from the farm weekly. But that means that we have a limit number of cuts available each week. We generally have ample cuts in-stock, but if you have specific needs, call, or stop in to talk to one of our butchers and we’ll arrange a special order.