V. Miller Meats, owned by Eric Veldman Miller, who had been Chef de cuisine at Mulvaney's and Matt Azevedo, who had been Chef de cuisine at Restaurant Thir13en and Tuli, opened in East Sac on Tuesday.

The butcher shop will focus on whole animal butchery and all of their poultry will be sourced from local farms. They'll also feature fresh and cured sausages, charcuterie, cold cuts, stocks and other creative cuts. 

I stopped by today on my way home from work and found a store with a steady flow of traffic. Since they've said they will have less popular cuts of meat, I went specifically to try to buy materials to make roasted bone marrow at home for dinner. A Bon Appetite article I found said I should find beef femur bones since they're the straight and have a large amount of marrow. (I had previously visited Taylor's, but the items were out of stock.)

I was helped by Eric himself and he quickly produced a femur, sliced it in half lengthwise via his band saw and sold me .73 pounds at $4.99 a pound. Eric said that they were actually selling many unusual cuts of meat, but hadn't sold many pork chops yet on their opening day.

Work was still being done on the butcher shop, and shelves in which they could make charcuterie had not yet been installed. It was evident, though, that the modestly-sized shop was clean, paid attention to detail and will become part of the East Sacramento community.

V. Miller Meats is located at 4801 Folsom Blvd. and can be found onine at http://vmillermeats.com/.

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