Chefs Eric Veldman Miller and Matt Azevedo are partnering to open a whole animal butcher shop in East Sac, reports the Sac Bee's Blair Anthony Robertson.
The shop, now under construction on the corner of Folsom Boulevard and 48th Street (across the street from OneSpeed Pizza and East Sacramento Hardware) is scheduled to open in May.
Called V. Miller Meats, it will be owned by Eric Veldman Miller and Matt Azevedo, both experienced chefs. Miller was once the chef de cuisine at Mulvaney’s and went on to work for a time as an instructor at Le Cordon Bleu, the culinary school in Natomas.
Read the entire story in the Sac Bee.
This story created an unusual amount of social media chatter. The original version of the article, according to Taylor's Market, implied that no other markets in Sacramento did whole animal butchering. (It's unclear what the exact text of the original article said since the only sign that the article was updated was a time stamp on the Web site and a tweet by @BlaRob.) Taylor's Market took to Twitter to respond forcefully.
Think I just narrowly avoided a whoopin'. I asked the butchers at @taylorsmarket if they've ever considered doing whole animal butchery.— Craig Haarmeyer (@craighaarmeyer) March 20, 2015
I think the hashtags were a little harsh in the initial tweet, but it seems like a good way for a restaurant to use social media to correct what they thought was an error/oversight.
Eventually, the article was clarified, and now reads:
The shop will try to distinguish itself from other highly regarded full-service meat counters like Corti Brothers and Taylor’s Market by doing 100 percent whole-animal butchering. Corti and Taylor’s butcher whole animals but supplement their inventory with boxed cuts of meat.
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