MCCANN'S LOCAL MEATS

Food and Beverage > Meat Retail and W'Sale

Consumers have been making increasingly more socio-political decisions with their food buying. They want to know where their food comes from and what is in it. They are craving the connection with those producers responsible for their food that generations before us had, and since has been lost. The easiest way for consumers to achieve this has been through farmers markets. There they had access to locally grown produce, local baked goods, as well as pickled and preserved goods from local producers. These markets have gone a long way to helping bridge the gap between a community and its farmers, but mostly for only one day a week.

Furthermore, there is a gap in the availability of fresh meat. Some livestock farmers have begun to show up offering their goods, but they are all pre-portioned, pre-packaged and frozen. Farmers are not butchers, and therefore they miss the opportunity to make the most of their animals. This is where McCann’s Local Meats comes in. We will begin where the current market ends, offering a wide variety of fresh meat cuts, sausages, charcuterie, produce, dairy, eggs, and prepared foods six days a week all sourced locally. Our business is as much about service as it is products. We are here to help educate the customer on all of our offerings and how they can best be enjoyed. Often the variety of meats in our case can cause anxiety as customers have not been exposed to specific cuts or their cooking methods. Our butchers and chefs are happy to help and give simple yet delicious resolutions to these culinary dilemmas.

McCann’s Local Meats is all about utilization, but the business is not all about exotic cuts and parts. Our meat cases will be filled with both familiar cuts, such as tenderloin and London broil, and unfamiliar but no less valuable gems, such as Denver steak and Merlot steak. As classically trained Chefs, Kevin and Yeonmo, both of whom are graduates of Culinary Institute of America in Hyde Park, NY and trained in some of the top restaurants in NYC, have a broad knowledge of cooking techniques and cuisines from around the world. This compliments Kevin’s proficiency in European style seam butchery. These two factors allow us to offer a wider variety of fresh steaks and roasts than are conventionally available, while offering an array of interesting meals. We make stock from the bones, render pork fat for lard (wonderful in pastries), render beef fat for bird suet (and fill our fryer), we roast pig ears and snouts for dog treats, we make chicharrones from the pig skin, and we even make a supplemental pet food from organ meat.

Our unique advantage starts with meat that comes directly from animals raised on local farms in an ethical and sustainable way with no growth hormones and no preventive antibiotics. McCann’s Local Meats will take great products and apply the classic techniques of this all but forgotten art. We understand the science behind what makes meat more flavorful and tender. To this end, we allow all our meat to hang and air dry for a period of time to maximize its potential. There will be nothing in Rochester like our 35 day dry aged rib eye, NY strip, and sirloins. This type of steak experience, usually only found in the best steak houses of major cities, is what beef is all about. We will grind burger meat fresh daily, link sausages, and produce high quality deli meats all in house. We want to honor the sacrifice of the animal by using virtually everything and this is achieved through culinary knowledge.

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