butcher-and-baker

I’ve mentioned a few times now that I have made a pretty big lifestyle change since the beginning of the year. It’s been close to three months now, and I am proud to report that I am still making dinner at home quite regularly. I’m also going out to eat a whole lot less thanks to all of the leftovers.

One of the side benefits of cooking a big dinner a few nights a week is that I am getting a whole lot better at it. Well…at least I’d like to think I am. I’ve also discovered a few secrets that make everything I cook taste even better.

One of those secrets is getting high quality, fresh ingredients. And when it comes to meat, the best place I have found to do that is The Butcher & The Baker in Darlington.

The Butcher & The Baker

I don’t think I had ever been out to Darlington before my first trip to The B&B. I actually drove right past it (three times) before realizing that I was looking at it. So here’s a hint if you’ve never been there before: it looks like a bank!

That’s because it is a bank…er…was a bank. Not anymore. Today, it’s a legit butcher shop that just happens to be combined with a delicious bakery. I’ve heard amazing things about the bakery side, but my experiences have been with the meat, so that’s where I’m going to focus today.

Let me take you on a little walk down memory lane…

The Ribs

butcher-and-baker-ribs
Ribs with Habanero BBQ Sauce from Matt Moore’s Southern Gentleman’s Kitchen

One of the first things I purchases from The Butcher & The Baker was two slabs of ribs that I was planning to make for Super Bowl Sunday. I picked these bad boys up on a Saturday, rubbed them down and let the sit in the fridge overnight, then baked them all freaking day on Sunday.

When I mentioned to everyone at The Butcher & The Baker how mind-blowingly flavorful those ribs were, they just smiled and nodded as if they hear that all the time. They deserve to. That stuff was dynamite!

The Skirt Steak

butcher-and-baker-steak
Skirt Steak with Chimichurri Sauce from Matt Moore’s Southern Gentleman’s Kitchen

On one trip out to Darlington, I mentioned that I was thinking about a recipe that called for a skirt steak, but that I had no idea what a skirt steak was. It turns out that they didn’t have any ready there, which was no big deal for me.

It was a big deal for them though. The next thing I knew, there was a massive piece of meat sitting on the counter and after a few dozen fancy cuts, I had my skirt steak cut right in front of me.

You can probably guess how it was, but I have to say it anyways: The. Best. Piece of Meat. I. Ever. Cooked.

Chicken Breasts & Beef Sticks

All of the available pork and beef cuts are killer, but Mrs. YBC won’t even think about eating any of that stuff. She’s strictly a boneless, skinless chicken breasts kind of girl. But no worries, because they have some awesome chicken breasts available at The Butcher & The Baker too.

Another big find that I have fallen in love with is their beef sticks. Think like Slim Jims, but with ingredients that you can actually pronounce. Fantastic.

Whether you are looking for a perfect steak for your upcoming cookout (it’s going to be 70 tomorrow!), or would just like to find a new option for sourcing your meat and poultry, you can always be sure that everything at The Butcher & The Baker is always fresh…because they don’t even have a freezer!

I know, it’s a long drive out to Darlington. But I’m making that drive on the reg because the quality is just that good. Try it out for yourself. You won’t be disappointed.

Andrew is a professional freelance writer and lifelong resident of Beaver County. He created Your Beaver County to promote and showcase all of the positive aspects of our incredible local culture! You can find more of Andrew’s professional information at Brooklyn Content, or you can also follow him on his personal twitter account, @theAndrewSelby.