In this day and age of advanced technology, few things are still truly done by hand the old-fashioned way, passed down through generations. But that’s exactly how Scott McGowan cuts his meat at The Butcher’s Block: just like his father taught him.
“My father moved here from Ohio and started his own market in 1969 in the Village on Siesta Key,” Scott says proudly. “We’ve been at this location [on 17th Street)] for 58 years.”
“I started working for him grinding sausage on a milk crate in the cooler as a kid. I was working full time, even in high school, to learn the trade hands on, from how to grind ground beef to trim filet mignon. He taught me everything I know. I am third-generation in the meat business.”
But a fancy cut doesn’t make up for average-quality meat, and Scott knows where to find the very best.
“What sets us apart is customer service. I love to come out face to face, shake your hand, and talk about your cut [of meat].”
“We deal with all small farms from a company in South Dakota that controls what their cattle eats. All humanely raised, no hormones, no preservatives. The flavor profile is off the chart because it has that natural fat in the marbling from feeding grain. It’s only USDA Prime, the best there is.”
And as a result, Scott’s ground beef is found in some of the best restaurants in our area.
An extensive glass case stretches 62 feet across the entire back of the store, full of thick, bright red steaks perfectly streaked with white, followed by homemade sausage varieties; firm, pink, massive pork chops; and fresh local grouper, when available. And you won’t need a second stop to complete your meal. Bowls of prepared salads and trays of heat-and-eat entrees complete the case. I couldn’t pass up crab cakes bursting with huge pieces of meat and homemade twice-baked potatoes to go with my beautiful thick filet.
“If someone comes in and doesn’t know how to cook, they can pick something up and know that it is homemade. Mary Spath has worked for me for 27 years and is The Queen of the prepared foods, she and the others make everything in house.”
Scott also makes sure his customers are confident in how to prepare the meat they choose. He stocks dozens of spice rubs and rows of sauces and marinades, many of which are locally made. You will also usually find him out in front of the meat counter, making sure everyone knows the best way to cook each gorgeous cut.
“What sets us apart is that customer service,” Scott says, smiling. “I love to come out face to face, shake your hand, and talk about your cut [of meat].”
While the meat case is the main attraction, the bulk of the rest of The Butcher’s Block is filled with gorgeous wood shelving, handmade by Scott, holding more than 1,200 labels of wine, plus a custom walk-in wine room. Add to that a 20-foot cheese case of international delicacies and freezer shelves with bison and camel for the more adventurous eaters.
As for the filet I brought home to cook, there was no comparison. It was the most flavorful and tender piece of meat I have ever had.
Butcher’s Block
3242 17th St, Sarasota
941-955-2822
butchersblocksarasota.com
