COCONUT HOT SPOT – Meaty nomenclature is a tricky business. Americans use French names (like Filet Mignon) for cuts and divide the cow down the middle into four sections. Italians have an entirely different system that allows for more precision, but gets just as confusing. Then there are the real French cuts—different from their American counterpart, even though sometimes they go by the same name.
Needless to say, buying meat can be a chore, but a new butcher shop in Ekkamai is looking to get customers excited about learning the finer points of quality meat. Steve Craig opened The Accidental Butcher earlier this month to share his passion for fine cuts.
At the moment the majority of the beef is imported from Tasmania (growth hormones have been banned on the island), and that means the focus is on cuts of Black Angus beef. Even more special is the Wagyu beef from Robbins Island, as its been featured by Chef Tetsuya Wakuda in Sydney and Singapore.
The meeting of the meats doesn’t stop at simply beef, though. The lamb available is second cross, meaning more meaty cuts and a natural milder flavor.
Steve isn’t only a master butcher, he’s also a trained charcuitier, so expect a line of pates, terrines and boudin in the future. In the meantime there is a slew of homemade sausages and cold smoke streaky bacon for folks who are too timid to get into the big boy’s cuts.
Right now you’ll have to make the trek to the Ekkamai 10 location to pick up the meat as a delivery service isn’t available yet. That’s the beauty of it though, you’ll leave with more than just a few premium cuts; Steve’s passion and knowledge of meat is contagious.
The Accidental Butcher
Soi Charoenmitr (Ekkamai Soi 10)
