What is dry-aged beef and how is it different? Dry-aged beef is meat that has been allowed to age for anywhere from 2-4+ weeks in a refrigerator. During the aging period, 30% or more of the moisture in the meat evaporates and naturally occurring enzymes break down the structure of the meat. The result is an ultra-tender piece of meat … Read More
After months of meticulous planning, we’ve received our building permit from the city and construction has officially begun! This marks a huge milestone for The Meatery, and the official countdown to our Grand Opening is underway! We have a lot of work to do, but we plan to be open by mid January, 2018. In the meantime, please follow us … Read More
Kevin and Jason enjoyed celebrating the Labor Day holiday with the hard working team from Grigg’s Nursery. They grilled fish freshly caught by Kevin himself! Progress continues at the butcher shop, and we look forward to opening in the coming months. Be sure to sign up for our mailing list and like us on Facebook for more details as the … Read More
The Meatery’s has a sign designed, moving us one step closer to opening our doors! The Meatery will offer the Monterey Peninsula a gourmet deli and craft butcher shop specializing in house made charcuterie, premier cuts of meat, and special orders. The shop’s plans are complete and construction will begin once our permits are approved – any day now!
The Peninsula’s go-to news source for local foodies recently featured chefs Jason Balestrieri and Kevin Hincks and their new project, The Meatery. ARTISANAL BUTCHER SHOP COMING TO SEASIDE by Sarah Wood View original post here February 14, 2017 – The Monterey Peninsula will soon have its own modern, artisanal butcher shop. Partners Jason Balestrieri and Kevin Hincks—who met when they were … Read More