Indeed, Peter says he started out as a “lard boy,” making the lard in his grandfather’s butcher shop in Pennsylvania. So he’s in a position to evaluate the beef and explain to customers exactly what they’re getting.

“What I like about Callicrate Beef is I used to sell prime (grade) but it was wildly inconsistent. Not this,” he says. Callicrate Beef doesn’t carry a USDA grade but is uniformly tender and tasty with every cut. “I’m also impressed that it doesn’t have anything in it” in terms of hormones or additives, he adds.

Some customers comment that Ranch Foods Direct sells smaller cuts, Peter says. The reason is that the cattle are processed younger and are not beefed up with artificial growth promotants. The result is actually a higher quality better eating experience.

Plus, smaller portions are not necessarily a bad thing. When it comes to trends he is seeing at the meat case, Peter says many people are looking for ways to eat lighter and trim down meals.

To reduce calories, Peter recommends customers explore specialty cuts with less marbling than steaks. One great example is the flank steak. “I like to cut off the ends, square them off and butterfly them, pound them out, fill them with stuffing and tie them up in a roast,” he says.

(The popular “original and traditional London broil" — the flank steak — is feature priced at $8.49/lb. this month at Ranch Foods Direct.)

In an era when case-ready prepackaged meats are replacing the personal service of friendly local meat-cutters, the helpful suggestions of someone like Peter Woods is a welcome rarity. To improve the taste and healthfulness of meals you serve at home it’s wise to consult your butcher (at Blue Spruce or Ranch Foods) and use the opportunity to make special requests.

It’s not surprising that Carol and Seth Miller, owners of the Blue Spruce Market, offer the expertise of in-house butchers, bakers and chefs to their customers. They are all about service! This couple’s energy and creativity is remarkable. Look for their cooking demos and classes throughout the year in their beautiful on-site demonstration kitchen, the envy of any serious food store. To learn more about the market, or to sign up for their on-line newsletter, CLICK HERE.