It’s Been a Big Year at Porter Road Butcher

img_1518This has been a busy year for us at Porter Road Butcher and Porter Road Butcher Meat Company. We got to participate in some amazing events, made some big changes to our business, welcomed lots of new staff, and made plenty of plans to get us excited about the new year. Throughout all of it, our amazing customers provided the support we needed to stay inspired and remind us of why we work so hard to bring Nashville great meat.

The year started with the second anniversary of our processing facility in Kentucky. If you’ve wondered about our whereabouts, we’ve been in Kentucky! Though it’s been a LOT of work, having our own facility has made it far easier for us to source meat that we can trust 100%, and that’s something to be excited about.img_3151

Summer kicked off with the Taste of Music City and the Nashville Wine and Food Festivals. Both were great opportunities for us to see some of our favorite chefs and customers out and about. We then travelled down to Georgia for the Atlanta Food + Wine Festival. It was worth the heat to rub shoulders with some of the south’s finest chefs and do a whole beef demo. On the 4th of July, we set up in East Nashville for the Hot Chicken Festival, narrowly avoiding torrential downpours. Fall began with Music City Food & Wine, and our Butcher in the Rye event at Nelson’s Green Brier Distillery. Teaming up with Chef Matt Bolus, Nelson’s Green Brier, and The Big Green Egg was surely a highlight of our year.

We’ve been proud of the charities we have supported, especially taking part in Soup Sunday for Our Kids and a dinner we hosted at House: A Social Eatery for the Association for Frontotemporal Degeneration, a charity that is near and dear to us at Porter Road Butcher.

Both the shop and processing facility have welcoimg_4857med many great new faces this year. Our staff is full of fun, kind, and motivated people who make use feel truly proud to be business owners. We couldn’t do it without them.

As you are probably aware, we shut down one of our locations this year. This change has given us more time and energy to focus on different aspect of our business. Which leads us to some exciting changes…

In the new year, we are excited to introduce a re-vamped cheese program. We are going to increase the room for  grab-and-go cheese and charcuterie items, while also making more space for cut-to-order items.  This change comes in conjunction with some changes to the interior of the store and a store front facelift.

We hope that you have had as great of a year as we have. We appreciate everything our customers do for us, and want to thank you for your support!

Merry Christmas and Happy New Year!

Warm Regards,

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James  Peisker and Chris Carter

Let us Eggsplain…

Porter Road Butcher’s local egg farm, Willow Farm, is slowing down production and will not be able to fulfill their weekly orders as they normally do. With the excessive heat, their birds are having trouble meeting production needs. Here’s why:

Willow Farm is a locally owned farm located in Summertown, Tennessee that provides Porter Road Butcher and many other Nashville businesses with local, delicious, farm-fresh eggs.

Owners Marsha and Jerry Hobgood have a passion for raising happy hens and delivering the most flavorful, fresh, high-quality eggs to the greater Nashville area. Their eggs are known for their richly colored, thick, syrupy yolks; firm yet fluffy whites; and beautifully thick brown shells.

Willow Farm’s hens are 100% free range, meaning they are given access to as much fresh air, sunshine, grass, bugs, and seeds as their little hearts desire. But sometimes all of that time in the sun can have a negative effect—particularly in the oppressive heat of the late summer. During these blistering August temps, the birds get overheated and begin molting, which is a period of approximately 21-28 days during which they naturally lose their feathers, and subsequently stop producing eggs for that time. On top of that, older birds simply can’t handle the same levels of production, and younger pullets (baby hens) are not quite ready.

Thus, the lack in availability.

Marsha assured PRB that there is absolutely nothing wrong with the health of the birds, but rather that Mother Nature simply has other plans for them. Willow Farms should be resuming their regular production within the next four weeks.

Willow Farm Eggs | Porter Road Butcher

Cat’s Externship: Real, Meaty Experience.

Externship: Real, Life Experience.

As graduates of two of the nation’s most renowned culinary institutes, Chris and James both know about the importance of getting an externship during school, and they also know just how pivotal said experience can be in making a future career move.

When Cat Gleason, a current student at the Culinary Institute of America in Hyde Park, NY (James’ alma matter) reached out to inquire about doing her externship at Porter Road Butcher, the two immediately jumped at the opportunity to become a certified and qualified location in the eyes of the CIA.

Cat Gleason | Porter Road ButcherWE have our own extern now!” James said. “How freaking cool is that?! Maybe now we’ll get one every year…”

Don’t get ahead of yourself, pal.

According to Le Cordon Bleu College of Culinary Arts’ (Chris’ alma matter) website, “The goal of an externship is to provide students with industry experience. [This] is your opportunity to see how a company achieves [both] profitability and high quality.”

In other words, an externship is a learning opportunity. It’s research. It’s a time to explore all of the possibilities and potentially rule some things out. And it’s also a cool way for the “host” of the extern to give back to their roots.

For Cat, she wanted to learn and research and explore the world of butchering. She’s here for the meat. And we’re psyched to have her.

Unlike an internship, a term that has achieved four-letter-word sentiments in today’s job-hungry crowd, externships in the culinary world often occur in lieu of regular classes during the school year (versus during the summertime or post-graduation) and also provide students with the opportunity to apply the skills that they’ve learned so far to a real world situation. No coffee runs or copy-making here.

Cat began culinary school in December of 2014 and at just 18 years old, decided to drive down to Nashville to expand upon her fundamental knowledge of butchering. “We took a class where we learned about the basics and I really enjoyed that,” she said. “Lots of it was watching the professor break down the primals but we didn’t get too hands on; I want to feel confident about butchering and doing it all myself.”

Throughout her 15-weeks in Nashville, Cat will be working at all of PRB’s locations, switching back and forth between the East Shop and West, as well as taking trips up to PRB Meat Co. in Kentucky where all of our animals are processed. “I’m really excited to go to the slaughterhouse,” she said. “I’m a little nervous to see the animals actually get killed, but I still want to.”

Although Cat claims that she’s not a person who generally likes to have much fun (???), she said she is interested in trying her hands (and feet) at power yoga during her time here, in addition to exploring Nashville’s restaurant scene—don’t try to invite her to a movie though; she doesn’t like them.

We’re excited to have her here on our team, we’re eager to teach her, and we’re thrilled to pass the butchering torch down to an aspiring culinarian.

Welcome, Cat!

Banner Butter is simply Better Butter

It always happens this way with really good things, doesn’t it?

There’s that little nugget of amazing. And it’s out there, quietly being awesome. And there are a few folks in the know who appreciate it and love it. But then one day something happens and it somehow gets even better. And then other people start to notice it—because again, it is amazing, but it is also quiet. And then before you know it, it gains some small success. And then eventually it becomes something that’s actually successful and well known by lots of people. And then it isn’t really little anymore. It’s just really good.

That’s the beauty with really good things: people find out about them and then people want to support them. That’s particularly the case when that good thing is great butter.

Banner Butter | Porter Road ButcherHusband and wife Elizabeth and Andrew McBath discovered their love for creating compound butters (if you don’t know, compound butters contain other ingredients mixed in to make them a little jazzy and a lot delicious) in their kitchen at home, and eventually made the move to monetize their hobby in 2014, creating Banner Butter.

The McBaths had begun their “little side project” (they both still have full-time jobs) a year earlier as a way to enhance butter with spices, herbs, and seasoning, thus making cooking a little bit easier and making simple foods more delicious. Eventually however, they noticed a trend among their customers who desired good, locally churned butter. And that’s when an idea struck: they decided to take their little nugget and turn up the volume on the goodness.

Andrew and Elizabeth took a trip to France to study the art of butter making (and let’s be real, they probably studied the arts of wine-drinking and cheese-eating as well, because why not?) in the South region of the country, where cultured butter is king. They returned home with their newfound knowledge of and appreciation for cultured butter and that’s where the nugget of goodness gained speed.

Instead of buying already-made butter from the store and then adding ingredients to make it compound like they’d been doing previously, the McBaths sought out responsible, humane, and local dairy farms from which they could source pasteurized cream and churn the butter themselves. Just like us at PRB, they’re passionate about the foundational aspects of their product, which means knowing that their animals live good, happy, healthy lives. Their website states:

“Banner Butter strives to create butters that taste great by doing it the right way. Doing it right means starting with cream from humanely treated, hormone-free cows that graze in green pastures. It also means patiently culturing and churning cream into butter without adding flavoring or speeding the process at the expense of taste.”

See, here’s the thing: most butter that is sold in our grocery stores and supermarkets is “sweet cream butter,” which means that once pasteurized, the cream is almost immediately churned into butter—it’s churned when the cream is still sweet. Sadly, this also means that the butter has very little flavor in this infant stage. Even sadder, this often leads Big Man Butter to add “natural flavoring” to make it taste more like…well, butter. Gross.

The cultured or European method on the other hand, is one in which the pasteurized cream has time to ripen for many hours before it is churned. This ripening process brings boatloads of that delicious, nutty and buttery flavor that we so love…without any additives or flavorings.

And that is how Banner Butter does butter.

Photo from Banner Butter's Instagram: @bannerbutteratl

Photo from Banner Butter’s Instagram: @bannerbutteratl

So between their happy dairy cows, the super-fresh cream they provide, the short distance that said cream travels, the small batches in which the butter is churned, and the care and attention that are put into each and every package, Banner Butter’s product second to none.

Banner Butter has gained success in the greater Atlanta area, where they’ve found their way onto the shelves of a variety of small local groceries as well as seven Whole Foods Markets, and now we are proud to announce that Porter Road Butcher is their very second out-of-state outpost for resale—South Carolina got the jump on us. Groan.

In addition to traditional varieties like unsalted and lightly salted butters, the McBaths have continued to play with flavors and offer compound butters as well.

They offer a Roasted Garlic, Parsley and Basil, which sold out of our West Nashville store within the first day it was available; they have a Cardamom, Cinnamon and Ginger, which we can’t wait to employ this weekend on French toast or waffles; the Balsamic, Caramelized Onion, and Fig would be a great way to finish a nicely grilled steak; and their Sea Salt seems like a no-brainer for melting on corn on the cob or tossing with steamed or grilled veggies.

Banner Butter also makes a rotating seasonal compound, sourcing locally grown seasonal produce, creating a butter that celebrates the season.

Check out their website for more information and check out the freezer sections at both Porter Road Butcher stores to get your hands on butter that just tastes better: Banner Butter.

Bringing in More of the Good Stuff: Double N Urban Homestead

Tucked away in the East Nashville neighborhood of Inglewood, nestled behind what is likely either yours or your best friend’s backyard, and just a hop, skip, and jump away from hustle and bustle of Gallatin Avenue sits a small oasis known as Double N Urban Homestead.

Never did you think that the produce from your local CSA was quite so local as to have been grown in the backyard garden of your East Nashville neighbors, now did you? Because those CSA-farming type folks live in the country!

Never did you think that neither you nor the dingy soil in your 1-acre suburban backyard was good enough to support the likes of lettuce, cabbage, kale, radishes, carrots, beats, peas, beans, tomatoes, squash, eggplant, melons, herbs, and pretty flowers…all at the same time. That’s just too much!

Sure, your green thumb aspirations might have gone as far as creating an herb garden or planting a tomato vine to crawl up your fence—we all become giddy over the prospect of eating something that we produced with our own two hands and patch of Earth—but a garden quite so large and extensive likely never crossed your mind as even a possibility.

Thank goodness for Double N.

We Love Taters. And Double N. - Porter Road ButcherTheir Urban Homestead sits on just an acre of land and roughly half is covered with produce galore. Nick and Nicole spent much of the winter getting things in order for the spring season and most importantly devoted much time to building what is now their lovely and petite greenhouse, which sits on the western side of the property. “We used the greenhouse to start about 1,500 plants, so we’re really excited to have that available,” said Nicole. “Previously we were starting our plants in the guest bedroom of our house and that got a little tricky…”

Nick and Nicole purchase all of their seeds from a local organic farmer and then do all the rest of the grunt work themselves. Although a few Peter Rabbits recently came by and devoured a handful of their cabbage plants, most of their plants are protected both by fences and by the homestead’s suburban surroundings, including watchful neighbors, plenty of car traffic, and a few tiny [but fierce] guard dogs.

Double N is also home base to Nicole’s apothecary project, including teas and tinctures, which help naturally cure whatever it is that ails you. Ranging from splitting headaches to obnoxious and over-active children, Nicole’s got a wide line of products that are said to naturally heal and help—but they’re not medicine. We’re not allowed to say that they’re medicine 🙂

On Thursdays from 4-7 Nick and Nicole crack open a beer (we love their style), gather their loot from the week, and then distribute it into pails for their weekly CSA pickup. But the good news is, now they’ve realized they have such a bountiful harvest…that they want to share it with us! Well really, they want to share it with YOU. Even better.

Beginning next week, Double N Urban Homestead will be selling their produce and apothecary goodies at PRB East! Which means you can get everything you need for a local and healthy meal in one fell swoop. You’re welcome.

Next Tuesday, May 26th (the day after Memorial Day) will be their first day of selling, and subsequently they’ll follow the schedule of the 2nd and 4th Tuesday of every month. They’ll be out there just in time for you after-work folks, from 4 pm – 7 pm.

We’re thrilled to welcome them to our East Nashville store and are even more excited to have the opportunity to sell super-local and organic produce!

Nick & Nicole from Double N Urban Homestead | Porter Road Butcher

Double N Urban Farm - Porter Road Butcher

Soaps and Steaks to Save the World.

A cute message from Colette at Raimwater Farm | Porter Road Butcher Tallow SoapAn item that we use each and every day, probably four or more times per day, soap is something that [as Americans] we couldn’t imagine living our lives without, but most likely have no idea where it originated.

Because I mean, you just can’t say with all honesty that you envision cave men using a bar of soap to cleanse their loincloths (I know, I know- sorry Geico). Nor can you confidently claim that your great, great, grandmother went to the corner Walgreens to pick up a bottle of Dove Body Wash—pomegranate & lemon verbena scent, of course—when she needed a little scrub in the tub.

No, soap wasn’t one of God’s great creations, but it instead came about (like most great inventions) by accident.

A Brief History of Soap

*As told to PRB by Kathleen Souder, co-owner of Rainwater Farm, who would like it to be noted that she is not an official Soap Historian.

  • Most simply, soap is a mixture of lye and fat, which once mixed together, create a chemical reaction that turns the two into a solidified mixture.
  • Thousands of years ago when man treated the slaughter of an animal as a ceremonial sacrifice, they would perform the ceremony on top of a hill. That way the rain and gravity would wash away any of their leftover mess, including the ash from the fire and the unnecessary fat.
  • Lye, one of the two main components to making soap, can be derived from leaching the ashes of a fire (very simply, mixing them with water).
  • So when the rain did come, and the ash and fats were washed down, and the alkaline properties of the lye (from the ash) mixed with the discarded animal fat, that mixture ultimately ran off into the stream.
  • Soon people realized that, in the wake of the animal sacrifices, their clothes would get cleaner in the river. Eventually the connection was made: ash + water + fat = clean.

So while large-scale companies like Johnson & Johnson, for example, have simplified the matter for consumers, mass-producing soaps of all different kinds and smells—oh glory!!—what they’ve in turn taken away is the age-old cycle of utilization and sustainability.

And although the pomegranate & lemon verbena scented Dove Body Wash does smell amazing and makes shower time a true delight, what we often don’t think about while in the midst of that fruity and flowery mist are the chemical-riddled ingredients that we’re slathering all over our skin.

“I know it’s incredibly cliché to say,” said Kathleen when we met to talk soaps, “but your skin is your body’s largest organ…so shouldn’t we be directing just as much attention to what we’re putting on our bodies as we are about what we put in to it?

Touché, Kathleen. We hear you loud and clear.

Here at PRB we are all about providing our customers with foods that will nourish them from the inside out. We sell locally and responsibly raised meats that lack hormones and antibiotics; we refuse to sell anything that contains preservatives; and we only work with products and ingredients that we can both read easily and clearly pronounce.

Rainwater Farm feels the same.

“I’ve noticed that people have a pretty strong vocabulary around eating well, but that vocabulary and knowledge base isn’t quite as pronounced in the realm of body products and cosmetics,” Kathleen said, “but I think people know its something they should start thinking about.”

As a way to both hearken back to that traditional “pioneer method” of soap-making and to additionally fuel the cycle of sustainability and utilization, we’re excited to announce that Rainwater Farm is now using Porter Road Butcher tallow as a base for their soap.

PS – Tallow is the rendered kidney fat (which also known as suet) of a cow. Most commonly it is used in cooking (often for frying) and in soap-making.

Screen Shot 2015-05-08 at 2.59.50 PMY’all, this is like, sustainability truly coming full circle. Mind. Blown.

Tallow-based soap is not only amazing for your skin, but to be able to use something that could otherwise be tossed in the trash and then to have that sustainable approach to what you use as a body product is something that we think is pretty f*cking cool.

Kathleen Souder began making soap when she was just eight years old in the kitchen of her mother’s home. A sibling among six others and a daughter of one aspiring soap-maker Colette Souder, Kathleen has memories of helping her mother stir and mix soaps in their Maryville home way back when. Today, decades later, she’s decided to return to her roots and is producing and selling her mother’s soaps in Nashville, while Colette keeps things going in Knoxville.

So while the business is growing, the need for supplies has (obviously) grown along with it.

“It solved a huge supply-chain problem for us, working with Porter Road Butcher Meat Co. We are going through thousands of pounds of tallow a year, and we were having trouble finding it. Now we have a source that is local and trustworthy, so we’re thrilled to have formed this partnership.”

Rainwater Farm makes their soap with a formulation that is considered “super-fatted” due to the higher ratio of fat to lye, which makes it even more nourishing for your skin. They use PRB tallow, olive oil, and coconut oil in the fat department, and the rest of the soap consists of other easily legible and familiar items: rainwater, sodium hydroxide (that’s the lye), and essential herbal oils.

So since these soaps fit with what we’re all about, and since one of the things that we’re all about is being clean (and since one of the things that James is all about is essential oils…yes, that’s for real), and of course since they’re using our tallow to make the stuff, we’re now proud to be selling Rainwater Farm Soaps at both Nashville shops!

Currently we have four varieties of soap—Orange Ginger, Summer Mint (with oatmeal!), Rosemary Mint, and Geranium—all of which smell delightful and come with adorable messages on the back from mama Colette. We’ll likely be expanding our soap collection as time goes by, so if there’s a certain variety you’re vying for, let us know!

Rainwater Farm additionally sells a variety of other products, from body washes to laundry soaps, which you can find at the 12 South Farmer’s Market in Sevier Park on Tuesdays (4:30 – 6:30 pm) and the East Nashville Farmer’s Market on Wednesdays at Shelby Park (3:30 – 7:00). Check out their full line of products at Rainwaterfarm.com or stay up to date with their whereabouts by following their Instagram @rainwater_farm

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At Nicoletto’s, these Bro’s Make Good Pasta

With a delightful Italian surname like Nicolleto, my brain immediately conjured up images of Nonna Nicoletto, clad in a flour-caked apron holding the hands of little Danny and Ryan as they first embarked on an afternoon of pasta-making—an afternoon that lit the spark for what is today their small business in handcrafting pasta.

Nicoletto's Rigatoni - for sale at Porter Road ButcherBut conjuring up an image like that one would be in vain. “We actually have no family recipe or family story or anything charming like that,” said Danny when I visited he and his brother’s small-batch pasta-rie on the East side of town. “Ryan and I have both worked in Italian restaurants and we’ve always wanted to do something Italian. Initially we wanted to start a restaurant, but when we began to realize how expensive that could be we turned on pasta.”

Nicoletto’s Pasta Co officially launched their business about a year ago, but prior to doing so Danny and Ryan had to put plenty of blood, sweat and tears into their business—and then cleaned all of that up before starting pasta production. After finding a space off Kirkland in their East Nashville neighborhood, the next and arguably most important step was finding real, Italian pasta machines to make their real, Italian pasta.

Although the Nicoletto bros had always planned on making small-batch pastas, a mere Kitchen Aid attachment most certainly wouldn’t do for a business. So they found second-hand Italian machinery that they rehabbed into the beautiful and fully functioning pasta-crankers that they work with today. Italian-in-origin as the machines were, they required specific knowledge in addition to metric tools—both of which Ryan had, thanks to his affinity for repairing Vespas—so once the space was prepared and their special pasta-drying room was constructed, all that was left to do was make pasta.

Danny and Ryan make their pastas from just two ingredients: water and flour or grain. Their pasta lacks any egg, salt, or other additives, but the flavor is incredibly rich due to the high quality, nutritious, and flavorful grains that they use to create their noodles.

The Nicoletto bros have three main lines of pasta—organic, heritage grain, and traditional—and they have a variety of sources for their different flours and grains. Just as Porter Road Butcher knows each exact farm that raise our cows, hogs, chickens and lambs, Danny and Ryan have created relationships with both the farms and mills where they receive each various line of starch for their flour. “With the heritage grain that we receive from Arizona for example, we’ve formed a great relationship; they like to tell us the story behind each grain before they ship it over. We get really excited to make pasta when we get something like that in.”

Unlike the pasta that you would find at a supermarket, which is made with white durum flour, the flours that the Nicoletto bro’s use are minimally-processed and rich in flavor and nutrients. Best of all, their pastas are made within 3 days of those grains being milled. Meaning it’s fresh. Real fresh. “We treat our product like a coffee aficionado would treat coffee. We’ve come to notice the nuances in the different grains and we can appreciate the rich aromas and smells that are so distinct in different batches,” said Danny.

Screen Shot 2015-05-01 at 11.30.59 AMAnd that’s why their pasta is so incredible. Like our meat, which our farmers take great care to raise naturally and humanely, and which our butchers take great care to break down into beautiful pieces of meat, the Nicoletto’s take the same care with their pasta. They researched trusted, reputable, and responsible mills to source their products out of the central U.S. (sorry- Tennessee doesn’t exactly boast the proper arid climate it requires to grow wheat!) and then use it almost the instant it arrives at their shop to keep their product equally as flavorful.

The brass die on their Italian pasta machines gives the pasta a delightful texture that allows any sauce to cling to the noodle with ease, and the hands that actually cut the pasta ensure a product that is anything but generic. Their manpower ensures both that each noodle is different—maybe slightly longer or shorter than the one before—and that extreme care is taken with every small batch.

And that’s why we like them so much. And it’s also why we’re planning to sell their pastas in our shops…starting NOW!

Nicoletto’s Pasta Co. does sell both fresh and dried pasta but due to space constraints, we will only be able to sell their dried kind. We’re planning to start out with a few bags of a variety of shapes and sizes and see how things go…but if all goes well, we might just ask them to keep bringing more!

In addition to retail sales at both Porter Road Butcher locations, Nicoletto’s is at the Nashville Farmer’s Market every Saturday from about 10 am to 2 pm, plus starting this summer they’ll be at 6 different farmers markets every WEEK! Leaving you with absolutely no excuse to give them a try.

We personally think they’re a perfect pair for our PRB heat-n-eat meals, and our no-funny-business-in-our-food ideals.

Danny & Ryan Nicoletto | Porter Road Butcher

Peaches Meat Porter Road Butcher

It was only a month and a half ago that Nashville endured what some folks dubbed the worst ice and snow storm we’ve seen in 20 years; it was only two weeks ago that every man and woman turned to their favorite social media forum to bemoan the 30-degree temperatures and bone-chilling wind; and it was just 10 minutes ago that we found ourselves complaining about the arrival of Nashville’s famous summer heat and humidity.

The Peach TruckAhh, Nashville. *Sigh* Thank you for ALL of that.

Yes, in Nashville’s standard spastic style, the weather has lurched from 0-80, but our stomachs are doing surprisingly well with catching up from the change in speed.

Although the official summer solstice hasn’t actually hit us, summer is showing its arrival in different ways: it’s apparent in the droves of people flocking to patios after work to soak up any remaining drizzles of sunlight and tufts of warm air; you can see it in the pops of cherry red and sea foam green as toenails peek out of open-toed shoes; and most importantly it’s showing up on our plates and in our glasses.

Because while the weather screams summer, our bellies are screaming for it too. We’re longing for outside grilling sessions filled with kielbasa, dogs, brats and burgers. We’re hungry for sweet and juicy ‘maters, fresh from the garden, in varying hues of red, yellow, green, orange, and purple. We’re dreaming of freshly brewed and ice-cold sweet tea, a can of cold beer in a cozy koozie, a potent margarita with salt on the rim. But most of all, we want peaches.

And we want them from The Peach Truck.

By jove, we’re gonna get them!

When peach season begins in Mid-May, The Peach Truck will be kickin it with PRB. *Yessss*

It’s a match made in local heaven. This year during peach season The Peach Truck will set up at both Porter Road Butcher shops, once per week, to sell their delicious peaches to the hungry, peach-loving and meat-loving masses.

PRB West: Tuesdays | 11:00am – 2:00pm

PRB East: Fridays | 3:00 – 7:00pm

We’re envisioning all sorts of peachy and meaty deliciousness, so feel free to stay tuned for that. Think like, James and the Giant Peach, plus Chris and the Giant Pork Chop, minus the scene where the peach gets impaled on the Empire State Building.

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Flipping Out: PRB Flip Burgers

Flip Burger LogoIf you know us Porter Road Butchers, you know we love supporting both our neighbors and our neighborhoods—on both sides of town. So you could imagine we were pretty excited when our West Nashville neighbor Richard Blais himself stopped by the shop earlier this year to talk about a partnership between Porter Road Butcher and Flip Burger Boutique.

Because Porter Road Butcher now has the power and aid of Porter Road Butcher Meat Company to supplement our labor in the realm of wholesaling product, we can provide more delicious meat to more amazing restaurants at a more frequent and more regular rate. We know that saying goes “less is more” but when it comes to our meat being consumed around Nashville, we believe that more is more: The more local, pasture-raised, antibiotic- and hormone-free meat that we can provide to our city, the better. Are we right?

…that was a rhetorical question. (We are right.)

Image from tableog.com

Image from tableog.com

When Flip Burger Boutique first opened their doors back in January we were psyched to have a specialty burger already on their menu, the butcher’s cut (PRB beef, crumbled Emmi Roth buttermilk blue cheese, caramelized onions, soy truffle vinaigrette, frisee, pickled shallots, and red wine jam $11.75), a special item to this Nashville Flip location.

Today, however, with PRB MC taking off in the wholesaling sphere and with Flip Burger running right along our side, we’re excited and proud to announce that there are now more PRB burger options on Flip’s menu. Cue the happy dance.

In addition to the already well-loved butcher’s cut burger, Flip has added a brand spankin’ new PRB burger (8 oz. porter road locally sourced patty with cheddar, pecan smoked bacon, bibb lettuce, and ketchup $14), made just the way Chris and James like to prepare their own: no mayo, no mustard, no onion, no fuss.

The lamburger also received an upgrade, swapping out their previous patty for our locally sourced Tavalin Tails lamb (feta cheese, marinated vegetables, arugula, pickled red onion, tzatziki, garam masala spice $12.75).

And maybe best of all, Flip added a “PRB Upgrade” option which can be applied to any of their burgers at $3 for a patty and $6 for an 8oz. upgrade. Other upgrades include a gluten-free bun ($1) and a lettuce wrap to eliminate any real bun altogether.

So while a hamburger certainly isn’t your go-to choice for “healthy eating,” at the very least you can digest easy after eating America’s sandwich sweethert, knowing that your juicy and delicious burger came from a local, responsible, salt-of-the-earth farmer, and that your “lettuce bun” contains pretty much zero calories. And is green. So that feels good. It’s about as “healthy” as a burger can get.

Of course, Flip Burger may still be somewhat infamous for that Foi Gras Milkshake—and no offense, Flip Burger, we really do love you but the thought of it still makes our stomachs turn over—we’re confident (hoping?) that the presence of Porter Road Butcher meat on the menu will bring in some more mouths to the restaurant, and that our partnership will moreover bring more customers into the shop as well. Because that’s what neighbors to: Help and support one another.

It always feels good to be a friend to your neighbor, and we’re glad ours is so delicious!

Photo from FlipBurgerBoutique.com

Photo from FlipBurgerBoutique.com

Flip Burger Boutique Hours:
Monday – Thursday 11am – 10pm
Friday & Saturday 11am – 11pm
Sundays from 11am – 9pm.

4111 Charlotte Avenue | Nashville, TN 37209 | (615) 454-2917

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Tennessee Farm Dinner – May 2nd

TN_Farm_Dinner_LargePorter Road Butcher and Tennessee Grass Fed Farm are getting together on Saturday, May 2nd to have a little fun on the farm…because who doesn’t love a farm party? Particularly when it includes a farm dinner boasting the bounty of Tennessee, and goes to benefit our beautiful state as well!

Located outside of Clarksville in Adams, TN, Tennessee Grass Fed Farm exclusively provides Porter Road Butcher with our grass-fed, grass-finished beef as well as our delicious Berkshire-Tamworth hogs. Additionally, TNGF will be acting as host to the event, offering both their barn and pasture for attendees to enjoy:

5:30 – 6:45  Cocktail Hour – barn | beer, wine, bourbon | charcuterie, cheese

7:00 – 9:00  Farm Dinner – pasture | three course | family style | food by porter road butcher

9:00 – 10:00  Barn Party – barn | live music | dancing | fun 

Best of all, ALL proceeds from the Tennessee Farm Dinner will go directly to The Land Trust for Tennessee, an organization that works to protect Tennessee’s natural and historic landscapes, making it a better place to live, work, and play. 

Our goal for Tennessee Farm Dinner is to provide our guests with a fun and memorable evening full of great Tennessee food and drink, while giving back, protecting, and supporting our state.

Our Partners:

Yazoo Brewery
Nelson’s Greenbrier Distillery
Corsair Distillery
Beachaven Vineyard & Winery 

TICKETS:
The Rural Pass – $100 – Includes cocktail hour with charcuterie and cheese spread, three course dinner with food from Porter Road Butcher, followed by music and dancing.

The City Pass – $150 – Includes chartered bus ride from Nashville to TN Grass Fed Farm and back, cocktail hour with charcuterie and cheese spread, three course dinner with food from Porter Road Butcher, followed by music and dancing.

CLICK HERE to purchase tickets!

For those who purchase The City Pass, bus pickup and drop off will be at Montgomery Bell Academy’s practice fields located in Sylvan Park on 42nd Avenue. The bus will take off for Tennessee Grass Fed Farm at 4:45 pm and will return around 11:00 pm. This parking lot is being rented to PRB by MBA specifically for this event. It is located at  4200 42nd. Ave N

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