Dan Veihl has more than just meat at The Butcher Block, 819 Maine. He has answers.
Selection criteria, specialty spices and rubs, marinates, preparation tips and even recipes are in his arsenal of knowledge. He has been in the meat business since was 13, when he worked for his uncle, who owned Watkins Meat Market near 12th and Broadway.
“The store has evolved from the meat shop my wife, Chris, and I bought in 2003 at 12th and Vermont,” he says. “Yes, we continue to do fresh cuts of meat and we continue to carry types of meat that aren’t found everywhere, such as elk and buffalo. But now, we also offer grocery items and prepared meats like pulled pork, brisket, soups, Italian beef, barbecued pork and chicken. We make something new each day for lunch and for people who want to pick up something already prepared for dinner.”
The Butcher Block selects only the best cuts of fresh meat: certified Hereford beef, fresh pork and poultry, 30 varieties of homemade sausages, seafood and Boars Head deli lunch meat and cheeses, the number-one quality lunchmeat in the country that is gluten free and has no preservatives.
Butcher Block sandwiches have become very popular with downtown workers with a limited lunch break. Ten specialty sandwiches are served on distinct breads, such as Chibbatta, Wheat Berry, Rye and Cracked Wheat. Sandwiches are offered hot or cold with a variety of side dishes and drinks. In the summer, The Butcher Block staff grills hamburgers, brats, pork chops and chicken breasts, and guests eat at picnic tables in the parking lot. Sandwiches can be ordered ahead of time for business meetings, too.
“You can taste the difference in quality,” says Veihl. “An entrée or sandwich is only as good as the quality of meat you begin with.”
Good beginnings must be followed by appropriate preparation. The Butcher Block regularly offers cooking classes to teach customers about new foods, new recipes and new preparation methods. The next class, titled “Everything Egg,” will take place on Jan. 26. A seven-course meal, including appetizers, main courses and dessert, will be prepared on Green Egg grills.
“We started selling the Green Egg grills about four years ago, and people just love them,” says Veihl. “The ceramic grill uses Japanese technology that allows it to function as a grill, a smoker and an oven all in one. It turns cooks into gourmet chefs overnight.
“The cooking classes are a real dining experience,” he continues. “Participants bring their own bottle of wine or other favorite beverage and they experience new foods. We show them how to prepare the food, we cook it right there in front of them—this time on the grill—and then we eat. It’s educational and enjoyable.”
If you are interested in receiving notification about events and weekly specials, register online at www.butcherblockquincy.com. Store hours are 8 a.m. to 5:30 p.m. Monday-Friday and 8 a.m. to 4 p.m. on Saturday. Call 222-6248 for more information or to place an order.
