Cutting up: Butcher guarantees best effort on unusual meat requests

From: Charleston Gazette | Date: September 27, 2006| Author: | Copyright information

sandyw@wvgazette.com

When the phone rings in the meat department at the Bigley Avenue Foodland, manager Kevin Edwards grabs his order pad and pen, puts that aim-to-please smile in his voice and wonders what it will be this time.

Something simple like ham or ground beef? Something exotic like alligator, bison or quail?

After 22 years as a meat cutter, nine of them at the Bigley Avenue store, he never knows what to expect.

"It's nothing for someone to ask for 100 ribeyes or 50 T-bones. Last week, a gentleman wanted 60 quarter-inch New York strips. I thought a quarter-inch was kind of thin, but ...

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