Food Stories from Martha's Vineyard Part 1
1900 Butcher, source unknown
John Coutinho grew up in Vineyard Haven during the Great Depression. He would go on to manage the meat department in the old First National Store in Vineyard Haven. He recalls having to butcher boxes of large cuts of cow, lamb, and pig. “We would slice it, cut it, roll it, everything else, all by hand.” Today the meat department in stores on the island package meat already butchered at processing plants on the mainland. He goes on to explain, local butchers on the island “do work, understand but nothing like we did! In the back of the store we had to butcher blocks made out of hardwood after a while the blocks cut so that the cleavers we used created dips in them.” Take away: Establish a butcher shop business that offers service that you competitors don’t offer. For example, offer cuts of meat that you can’t find elsewhere. Perhaps sell inexpensive cuts that customers can turn into great meals for less dollars. My favorite example is turkey wings! There’s nothing better to me than a barbecued, smoked, or roasted turkey wing. One wing in itself is a meal! Provide your customers with recipes on how to use what you sell in a place strategically located in your store for customers can pick up for free elegantly designed baseball card size recipe cards with the cut of meat before cooking, the recipe, and the finished dish.
