For many of us, having a full-service butcher nearby isn’t in the cards. If we’re lucky, we’ve been able to establish a decent rapport with the meat department manager at our local supermarket. Imagine being able to walk up to the butcher counter, order your cut or cuts of meat, and have them take directly from the primal, not grabbed off the rack of a cooler.
Luckily, there are still places where you can get this kind of service, and Cooper’s Meat Market of San Antonio, TX is one of them.
Here’s a look at what you can expect to find at Cooper’s Meat Market:
In this BBQ Beat Podcast session, I talk with Andy Lugo, Head Butcher and Executive Chef at Cooper’s Meat Market in San Antonio, Texas. Andy was kind enough to walk me through the operations there at Cooper’s, and after our talk – I was left wishing we had a place like his here in Central Florida.
I hope you’ve enjoyed listening to this BBQ Beat podcast session with Andy Lugo. It’s clear that he has a great passion for working with the highest grades of meats available. Also clear is his love of providing excellent customer service and high quality to his customers.
If you find yourself in the San Antonio area, drop into Cooper’s Meat Market and ask for Andy. Tell him you hear this podcast and ask him what they have on hand that’s good. My guess is that you’ll be very happy with what he offers up.
Company Name: Cooper’s Meat Market
Address: 6002 Broadway St, San Antonio, TX 78209
Phone: (210) 820-3838
Website: http://www.coopersmeatmarket.com/
Facebook for Andy: Click here
Facebook for Cooper’s: Click here
Be Sure to Listen to More Episodes!
If you enjoyed this episode of the BBQ Beat Podcast, you can see the full podcast archive here. Or, simply catch up on some of the other most popular BBQ podcast conversations listed below.
- Fire + Wine with Mary and Sean of Vindulge.com
Fire and wine make for amazing food pairings, a fact that’s confirmed and celebrated in this conversation with Mary Cressler and Sean Martin of Vindulge.com. Keep Reading » - John Scharbauer on 138 Years of Cattle Ranching, Progress, and Riding for the Brand
In this episode, you’ll get a fantastic history lesson on the Scharbauer family as well as a behind-the-scenes look at their storied 138 year old cattle business. Keep Reading » - KCBS is Celebrating 35 Years and Wants You to Join the Fun
Celebrating 35 years of sanctioning World Class competition BBQ events across the globe is a big deal, and the Kansas City Barbeque Society wants you to join in the fun! Keep Reading » - Talking with Chris Marks of Three Little Pigs Rubs and Sauces
In this episode, I talk with 9-time World BBQ Champion Chris Marks of Three Little Pigs Rubs and Sauces. Some great info here! Keep Reading » - Talking with Jason Hardee About The Rufus Teague BBQ Throwdown
Jason Hardee sits down with me to discuss the Rufus Teague BBQ Throwdown series, the BBQ Shootout series, the importance of family and more. Keep Reading » - Grilling Up Meat District Delights with Zack Phillips
Talking Tri-Tip, Premium Burgers and more with Meat District Ambassador and Grilling Enthusiast Zack Phillips. Keep Reading » - Talking Traeger Grill Patent Litigation with BBQ Expert Derrick Riches
BBQ Expert Derrick Riches and I talk about the patent litigation currently pending between Traeger Grills and Green Mountain Grills. Keep Reading » - BBQGuys.com Randy Watson is Living his Best Live Fire Life
Learn why Randy Watson of BBQGuys.com is living his live-fire cooking dream and how you can take steps to achieve yours! Keep Reading » - Always Hustling – Ray Sheehan on Crafting Flavors and Promoting Your BBQ Brand
With 20 years in the food business and a work ethic founded on the lessons learned on his Grandfather’s farm, New Jersey native Ray Sheehan of BBQ Buddha knows what it takes to craft creative BBQ Flavors and promote a BBQ brand. Keep Reading » - Talking with Robert F. Moss, Author of Barbecue: The History of an American Institution
This episode of The BBQ Beat Podcast features southern food and culture historian Robert F. Moss, BBQ Editor for Southern Living Magazine and author of Barbecue: The History of an American Institution. Keep Reading »
Leave a Reply