Archives: Know-How

Winter’s Best Comfort Foods

Winter has settled over us, and with more time spent at home, there’s more time for cooking and finding comfort in our favorite foods. These are the kinds of meals that bring us emotional comfort — reminding us of fond memories, occasions, people or places in our lives. What are your go-to meals for chilly evenings and weekends when the only thing on your schedule is to stay cozy at home?

There are classics, such as pot roast, meatloaf, stews, pastas, and casseroles from family recipes. Others have a modern twist, some are simple enough to prepare on a weeknight, and still others are even better as leftovers. Here are a few ideas that will fill your home with delicious aromas and meet all your comfort food needs.

Sometimes there’s nothing better for Sunday dinner than a traditional roast, accompanied by a variety of vegetables. The same goes for beef stew. These are the meals that simmer for hours and make your mouth water while you wait… and it’s worth it. Meatloaf is another meal often associated with reminiscing about childhood or making us feel better when we need a boost. No matter which beef entree is on your menu, Butcher Boy can provide the freshest cuts of meat, including ground beef prepared right in our store so you always know you’re getting the best quality.

bone in center cut pork roast

If pork is more to your liking, how about a bone-in roast? It looks more elaborate than it is to prepare, so you can impress the family with an amazing meal. For something different, how about Butcher Boy pork pinwheels stuffed with spinach, mozzarella and breadcrumbs? It’s a fancy-looking meal that is prepped for you – but no need to tell the family that little secret!

stuffed pork pinwheels

No matter the time of year, sometimes there’s nothing like lasagna or baked ziti to bring a family together. Many of the conventional recipes we love can be tweaked for something more sophisticated, like this recipe for baked rigatoni with lamb ragu. The most basic spaghetti and meatballs can hit the spot, too. For the side, we think you’ll love a fresh focaccia bread from local favorite Iggy’s Breads – available at Butcher Boy Market. Just slice and serve.

After a cold winter’s day in the snow and ice, either sledding, skiing or skating, what’s better than a hot homemade chicken noodle soup or chili to warm you up? Talk about comfort! Make a big batch to feed your family for days or freeze some for later. Don’t forget to shop for all your ingredients at our market — from fresh veggies to poultry and your meats of choice.

When time is tight after working all day or you just don’t have the energy to prepare a large meal, simple is best during the week. For a change of pace, try sizzling beef steak fajitas. But on the nights when cooking is more of a chore, Butcher Boy has you covered, with prepared foods like rotisserie chickens and side dishes to go with anything on your dinner table.

It’ll be weeks before we can think about grilling without winter coats and wind chill, so we hope you can find some seasonal inspiration in some of these ideas. For more ideas and inspiration, check out the recipes and guides on our website!

Turkey Roasting Guide

Turkey Roasting Chart

(Room temp. turkey 1 hour prior to roasting)

For unstuffed turkey:

  1. Preheat oven to 325 degrees.
  2. Remove all giblets from neck and body cavities.
  3. Rinse turkey with cold water, inside and out.
  4. Pat dry with paper towels.
  5. Rub turkey with softened butter or margarine. If desired, season with salt and pepper.
  6. Place turkey in roasting pan, breast side up, and cover entire pan loosely with aluminum foil.

Use cooking chart below to determine oven time:

WEIGHT (POUNDS) OVEN TIME FOR UNSTUFFED TURKEY
10 TO 14 3 TO 3 ½ HOURS
14 TO 18 3 ½ TO 4 HOURS
18 TO 20 4 TO 4 ½ HOURS
20 TO 24 4 TO 5 HOURS
24 TO 30 4 ½ TO 5 ½ HOURS

These times are approximations. We suggest the use of a meat thermometer to ensure proper preparation. When done, meat thermometer should read 180 degrees Fahrenheit at inner thigh.

Remove aluminum foil for the last 45 minutes of cooking to brown and crisp the skin. Let turkey rest 20 minutes after removing from the oven.

If you stuff the turkey, follow steps 1 through 4 above, then:

  1. Important: when mixing stuffing, be sure all ingredients are cold (45 degrees or less).
  2. Stuff the body and neck cavities with stuffing (do not stuff too tightly; the crumbs should remain somewhat loose). Stuff turkey as close to roasting time as possible.
  3. Close the neck and body cavities with a trussing needle or needle and thread.
  4. Rub turkey with softened butter or margarine. If desired, season with salt and pepper.
  5. Place turkey in roasting pan, breast side up, and cover entire pan loosely with aluminum foil.

Use cooking chart below to determine oven time:

WEIGHT (POUNDS) OVEN TIME FOR STUFFED TURKEY
10 TO 14 3 ½ TO 4 HOURS
14 TO 18 4 TO 4 ½ HOURS
18 TO 20 4 ½ TO 5 HOURS
20 TO 24 5 TO 5 ½ HOURS
24 TO 30 5 ½ TO 6 ½ HOURS

These times are approximations. We suggest the use of a meat thermometer to ensure proper preparation. When done, meat thermometer should read 180 degrees Fahrenheit at inner thigh.

Remove aluminum foil for the last 45 minutes of cooking to brown and crisp the skin. Let turkey rest 20 minutes after removing from the oven. Remove all threads or strings before carving.

The Evolution of Dinner

Since our doors opened in 1955, there has been a dramatic transformation in the ways families prepare and serve meals, especially the iconic American dinner. From the classic meat and potatoes meals of the 1950s to today’s globally-inspired dishes, rich with flavors and spices sourced from around the world, we’ve come a long way. In some ways, though, meal preparation is going back to its roots as we rediscover the art of cooking with fresh, locally-sourced ingredients.

Opening Day 1955 Butcher Boy Market Evolution of Dinner

In the 1950s, homemakers shopped more frequently and often spent all day preparing the evening meal, typically served at the same time each day with families seated around the dining room table. Today, by contrast, it is estimated that as few as 25% of homes have a separate, dedicated dining room. With today’s more active lifestyles and activities, we are more likely to casually eat at the kitchen counter or in a smaller eating area.

70 years ago, “hanging beef” or full sides would be delivered to butcher stores on specialized rails. Households would often invest in very large cuts of meat and freeze them in large chest freezers to feed their families for months.

The smaller refrigerators of that day often limited the amount of meat that could be prepared and served at one time. Also, because of these smaller refrigerators, typically about half the size of today’s models, the larger families of that time needed to shop for groceries at least several times a week.

Today, advancements in meat processing technology allow for packaging and shipping meat in smaller quantities, giving us more options to choose the specific cuts of meat we want. And, given that a side of beef can weigh 300 pounds or more, we think you’ll agree those smaller selections are much more convenient. The 1950s homemaker would certainly be impressed with the selection of cuts we offer today.

Speaking of selection, a typical 1950s dinner likely featured what we now describe as “comfort” foods. Examples are meatloaf, casseroles, baked ham, pot roast and creamed vegetables. Dessert might have been a layered gelatin creation or a fruit-topped angel food cake. Pineapple was often introduced as the lone exotic element in ham entrees or the classic pineapple upside down cake.

Today, families are smaller, and with advancements in transportation and delivery coupled with the expansion of world travel and knowledge, our palates have broadened as well. We now have access to once unattainable ingredients and recipes. Today’s cook is just as likely to serve an Asian or Mediterranean dish as they might an all-American meat loaf. And, while meal preparation was once confined to the stove top and oven, today’s cooks can choose from a variety of preparation tools including slow cookers, pressure cookers, air fryers, and smokers.

Butcher Boy has evolved with today’s customers while staying true to our roots of providing the freshest and highest quality meats and foods. Today we meet busy families half way with freshly prepared products like stuffed chicken breasts, marinated meats, and delicious entrees including garlic pepper pork roast and stuffed pork chops. We’ve added delicious prepared appetizers, side dishes, desserts, bakery goods, and so much more.

We’ve come a long way from the time of all-day dinner preparation. Whether you want just the right ingredients to cook a special weekend meal or the convenience of picking up a quick prepared dinner to bring home on a busy weekday, we’ve got you covered.

Sizzle Season is Here

It’s time to break out the grill for summer! Summer grilling season is for every day of the week, whether it’s a Tuesday night family dinner or a big Saturday celebration. There’s something special about taking great meats, throwing them on a hot grill, then adding delicious sides, desserts, and the perfect beverages to create unforgettable meals that are easy, fun, and full of flavor.butcher boy north andover ma steak grilling summer sizzle season

Speaking of easy, Butcher Boy is freshly stocked with everything you need for your summer grilling needs. With our reputation for the best cuts of meat, house-made specialties, and everything you need for creating delicious meals, why go anywhere else? One stop and you’re ready to grill, serve, and sip with no hassle or stress.

butcher boy north andover ma steak kabobs grilling summer sizzle seasonStep 1: Pick your protein. From everyday favorites to special cuts guaranteed to wow your guests, we’ve got you covered. Here are just a few delicious options:

Casual Days – Easy, Tasty, and Satisfying

  • Marinated steak tips in crowd-favorite flavors, including burgundy, teriyaki, sweet bourbon, and more.
  • Bone-in and boneless chicken options, including thighs, wings, and breasts
  • Chicken marinated in one of our delicious marinade selections, including lemon pepper, garlic ginger, cajun, and other flavors.
  • 100% in-house made beef burgers, or one of our many fresh ground, hand-tied sausages, from sweet to hot traditional varieties, customer favorites like steak and cheese, hard-to-find English-style tomato sausages, and everything in between.

butcher boy north andover ma steak sausages grilling summer sizzle seasonWeekend and Party Picks – for Those “Wow” Moments

  • Handcut Boneless and Bone-In Pork Chops
  • Barbecue and Chinese Style Ribs
  • Delicious Steaks, including thick-cut bone-in sirloin and Cowboy, or choose a tender Delmonico, Porterhouse or one of our many other options.
  • Classic Brisket, London Broil, or Flank Steak for a low and slow feast.

Pro Tip: Mix your cuts of meat to satisfy different tastes and appetites.

Step 2: Add your perfect sides, salads, and the extras that steal the show.

  • Ready-to-go sides like potato salad, pasta salad, coleslaw and more.
  • Grilled veggie packs, skewers, and corn on the cob prepared and ready to throw on the grill.
  • Freshly baked bread and roll selections from our bakery.
  • The perfect condiments to take your meal to the next level, from house-made marinades to savory rubs and BBQ sauces.
  • Delicious Desserts – Whether you want luscious pastries, rich brownies, the perfect cookie, moist cakes, or a fancy show-stopping Konditor Meister cake creation, we have it.

Step 3: Quench your thirst with perfect sip pairings for every Grill Master.

Beer and Cider

  • Local brews and summer seasonal selections.
  • Lighter lagers and refreshing IPAs perfectly pair with smoky meats.

Wine & Spirits

  • Rosé, chilled reds, and bold cabernets, perfect for hearty steak.
  • Summer Cocktails featuring whiskey, tequila, or rum.
  • Mocktails, Craft Sodas, Sparkling Water Selections and more to please the non-drinkers

Don’t Forget Details are the Secret to a Great Cookout.

  • Don’t be caught unprepared. Pick up your paper goods, tableware, napkins and table décor.
  • Don’t forget something sweet like a Mann’s or Valley View fruit pie or freshly baked, super chocolatey whoopie pies to make your meal complete.

Whether you are a planner or a last-minute entertainer, don’t forget to check out our Summer Favorites Shopping Guide, designed to make your summer meal planning as easy as check, shop, and grill. Print or bookmark it here for easy reference.

At Butcher Boy, our family has been helping people throughout the Merrimack Valley and beyond create good eats and precious summer memories for 70 years. Here’s to another season of celebrations around the grill with great food and great company. Visit us in store to stock up for your next cookout or weekend adventure.

Catering for Easy and Festive Spring Celebrations

Warmer weather brings flowers and celebrations – Mother’s Day, Father’s Day, Memorial Day, graduations, wedding showers, and more. For many of us, the idea of “throwing together” a party is pretty intimidating. What will we serve? Will it be enough? How can we impress our guests without running ourselves ragged?

catering butcher boy north andover maWe’ve got the answers. At Butcher Boy, we offer an extensive selection of catering options – from mouth-watering appetizers to delicious entrees and side dishes, even luscious desserts. Whether your vibe is laid back and casual, or more upscale, we have just what you need. All you have to do is serve and hear the compliments that are sure to come your way.

Looking for a nice Mother’s Day or Father’s Day spread? Perhaps you’ll want to start with sausage rolls or phyllo puffs, or maybe the always-popular bacon-wrapped scallops. Follow with a comforting entree like Baked Stuffed Shells or elegant Mediterranean Chicken or one of our signature roasts. Accompany your meal with one of our delicious salads and selections from our wide assortment of vegetable, rice, or potato sides.

bakery custom cake butcher boy north andover maDid you know our bakery not only features cakes, breads, and pastries from popular local bakeries, but our own creations? End with a scrumptious dessert platter featuring authentic Italian cookies, brownies, fruit tarts, fresh-filled cannolis, or even New England’s iconic whoopie pies. For the ultimate dessert offering, consider a beautiful Konditor Meister cake, each a delicious work of art.

Putting on a casual party spread? Our platter assortment is extensive, including a variety of sandwiches, antipasti, as well as festive party and fruit options. Don’t forget the jumbo wings prepared with our famous marinades in Teriyaki, BBQ, or Buffalo flavors.

These are just a few of the many catering options we offer.  Let us help make your next gathering not only memorable but one both you and your guests can enjoy!

The Tradition of St. Patrick’s Day: Corned Beef & Community

our own corned beefSince our first Butcher Boy location opened seventy years ago, we’ve been part of the cultural fabric of the Merrimack Valley and New England, especially when it comes to celebratory holidays like St. Patrick’s Day. Generations of area families have made the trip to our store for our traditional corned beef to enjoy in their corned beef and cabbage boiled dinner, both the red version and the equally delicious, traditional New England grey corned beef. What’s the difference you may ask? Both are brisket, but the curing process makes the difference. To this day, we are one of the very few butcher shops that prepare corned beef in-house, which you can cook at home or pick up as a ready-to-heat prepared meal.

We love celebrating America’s unique take on Ireland’s historic St. Patrick’s Day holiday. It was a band of rowdy Irish-born Redcoats that started our strong New England St. Patrick’s Day traditions in 1762 when they marched to a local tavern to enjoy a St. Patrick’s Day breakfast and some liquid refreshment. For us, the cities and towns of Merrimack Valley offer some great opportunities to celebrate St. Patrick’s Day – including breakfasts, parades, special music, parties, and even cooking classes.

Did you know corned beef and cabbage is really an American dish? Irish immigrants here in America substituted more economical corned beef in their traditional bacon and cabbage recipes. Emerald Isle immigrants new to the USA were likely inspired by the offerings of their local Jewish delis, truly a melting pot story.

To make your own authentically New England St. Patrick’s Day feast, check out our simple “how to” recipe for corned beef boiled dinner. To accompany your meal, one of our longtime customers has shared her grandmother’s Irish Soda Bread recipe direct from County Kerry, Ireland.

konditor meister st. patrick's day cakeAnd what St. Patrick’s Day celebration would be complete without a delicious dessert? Butcher Boy offers some delicious options including beautifully decorated Konditor Meister cakes. Is your mouth watering yet?

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70 Years in the Merrimack Valley: A Family Legacy

From our beginning on a cold and snowy winter day in January of 1955 until now, 70 years later, Butcher Boy has been woven into the fabric of our neighborhoods and surrounding Merrimack Valley communities.

Even before Butcher Boy opened, the Yameen and Maroun families had an established history as a part of the U-Save Market on Broadway and the Thrift on South Union St. in Lawrence. Their first Butcher Boy store was located on a dirt road in Salem, NH, on what is now Route 28. Even back then it was a well-traveled thoroughfare between Boston and New Hampshire. It was a different time when everything in our meat case was priced at under $1/lb and families enjoyed daily homecooked meals. And who could forget our iconic refrigerator “Bake-O-Meter” that would spin to give home cooks the correct oven temperatures and how long to cook each cut of meat? Long before the internet, we were proud to be the go-to for cooking tips in this region!

It wasn’t long before our reputation for customer service and offering the highest quality meats was well established. Many of our customers visited us daily for the freshest ingredients. Others stopped by on their way to the Lakes region or other vacation destinations. As one of the few businesses open on Route 28 in those early days, we welcomed the thousands who passed by on their way to the Rockingham Race track or chose to do their weekly shopping on a Sunday when the Massachusetts stores were all closed due to the blue laws.

As the Merrimack Valley grew and evolved, so did Butcher Boy. We added a second store in a wooden building in North Andover in 1960, replacing what was formerly O’Keefe’s Country Store. At that time, North Andover was more farming than commercial. In fact, this particular neighborhood was almost named Stanleyville, and today you can find a boulder behind our current location with “Stanleyville” etched in it as a permanent reminder.

Did you know that our families also were in the restaurant business? In 1965 we opened the Butcher Boy Steakhouse in North Andover across the street from our store. It was known not just for its delicious steaks, but for its large open hearth and piano bar. Later, we opened a second Butcher Boy Steakhouse in Nashua, NH. After years of running restaurants in addition to our stores, we decided to focus on our core Butcher Boy Market business. Although the restaurants are closed, the good memories are so strong that people in the community still ask us to bring them back.

In the 1980s we made the decision to expand in North Andover. It took nearly a decade to realize that goal, but after over forty years in Salem, we completed our Osgood Street market and plaza project and relocated there in 1996.

Throughout the past seventy years, our story as an independent service business has been one of deep community roots, service, and strong growth. As we look back on how far we’ve come, we look forward to serving our customers’ next generations in the Merrimack Valley and beyond.

Help us celebrate 70 years in the community! Do you remember shopping at Butcher Boy in one of our first locations or did you enjoy dining at one of our steakhouses? We’d love to hear from you – share your Butcher Boy stories as we proudly celebrate seven decades of tradition.

Please follow and connect with us on Facebook and Instagram in our year of celebrating!