https://olivermeats.ca
Matthew is still trying to figure out how to have his own space but from what I hear, it's kinda rough for a young guy starting up in the butchery business, especially with the ethos he's trying to accomplish. Idealistic, heart in the right place, but that's not how a business always gets to survive. I do hope he succeeds with that dream one day though. Always a positive guy with a great smile and laugh. Also a great guy to shoot the #### with.
Right now, I believe he basically rents/borrows space from his employers when there is down time to prepare orders. I believe he works for a few different employers, one of which I think he said was at the farmers market. He was looking into starting up his own space, but the numbers didn't make sense. I am not sure if that's where the pick up place is though.
I was contemplating doing some regular orders with him this summer and I guess it just sorta slipped my mind. I was going to figure out how to manage $175 minimum orders to avoid the delivery fee (storage wise), but maybe I should just get some regular stuff and pay the delivery fee if need be instead.
Pardon the pun, I grew up with the guy and I should get off my ass and support my buddy and throw him a bone. A couple bucks a week extra overall won't make or break me. But getting some regular orders would really be huge for him.
How do you make stock? Old school stock pot on the stove? Or cheat mode like an electric pressure cooker? Do you also make schmaltz from the skin and excess fat?
Lately, I've been making more schmaltz, tallow and lard from large cuts and it's great. Easy way to add more flavor to certain recipes. I also save the oil from a sous vide duck confit to add to recipes. So rich and delicious.
