butcher string – Situation Normal

Reid’s Meats

I walked into Reid’s Meats one afternoon on a mission to buy some ribs to cook up a feed, a feed we have only a couple of times per year. Just every now and then I get that craving for fall-off-the-bone ribs.

I was the only soul in the place, other than the two brothers Conor, whom I always think of as the young guy with the dimples, and the older brother Michael, who is a more serious looking guy and all business (although I just called him and did get a chuckle out of him when attempting to get his email address, a long one).

Before I get further into the story, I need to give a description of the location of this meat shop. It is set in a tiny crossroads called Melanson at the base of the rolling hills of Melanson Mountain with the Gaspereau River flowing past it, about ten minutes outside of Wolfville, Nova Scotia. This shop is constantly busy cutting wild meats in a separate room all night and domestic meats all day. When we first moved here, someone told us it was the best place for fresh cuts of meat. Always on ‘the hunt’ for the best quality food, I found myself patronizing Reid’s Meats. And, you’re about to read a good example of that.

Anyhoo,

Michael Reid asks me if he can help me. I tell him I’d like some ribs. He shoots back, ‘pork or beef?’

K, I didn’t even know beef ribs were an option. I decided to stick with pork and told him so.

‘How much do you want?’

‘How ’bout six racks about this big,’ as I held up my hands measuring about half a foot between them, thinking of my large roasting pan and how much I could cram in there, knowing the left-overs would be scrumptious the next day.

‘Just a sec’ he says to me and then to Dimples, he says, ‘sharpen my knife.’

Receiving his orders from his older brother, Conor quickly and deftly started on sharpening the knife while Micheal walked into the back fridge.

A few seconds later…

a whole pig carcass, lead by Michael, came whizzing out of the fridge on a huge hook which was attached to a track in the ceiling. Michael carefully guided the carcass into place.

‘Only in the Valley,’ I’m thinking as I blinked my eyes to ensure this wasn’t a figment of my imagination. It wasn’t. Geez, I wish I had the guts to start recording this. I had been told this was fresh meat. Got that right.

What happened next is that Michael butchered that pig right in front of me while it hung on the hook. He had this food-grade chain saw and a couple of different frightfully sharp knives, thanks to little brother, that he used to expertly and efficiently carve that meat, not wasting an ounce.

In a few minutes, while I watched with my jaw hitting the floor, he was smacking those fresh ribs down on the reddish-brown paper positioned on the stainless steel counter in front of me, his eyes meeting mine seeking approval to go ahead and wrap them up. Not on a styrofoam tray with plastic wrap and absorbent pad. No, in the old-fashioned reddish butcher paper and beige tape that he moistened using a small, wheeled ceramic device with water in its tiny reservoir.

My mind reeled, for a moment, back to the endless summer days at the camp and of ‘Jake’s General Store‘ in Maggie River before the god-awful fire that burnt it to the ground. Back when we would ride to town in the back of a pickup or walk there, barefoot, with a shiny quarter in sweaty little hands. The butcher at Jake’s was as impressive and the cuts of meat were beautiful. The ground beef was ground there in front of you from beef that you chose. Then, the butcher would reach up and grab the string which was in a creaking pulley system attached to the ancient ceiling. The package of meat would be wound with this string and his black oil pencil would scratch out the price on it while my large eyes watched in fascination, my fingers gripping the edge of the glass display case, my chin not yet clearing its edge. I could almost taste the burgers that we would have for supper, cooked by Mom outside the office on the grill, perched in the very rocks which formed the foundation of the cabin. Cooked over charcoal, started with ‘strike anywheres‘ and yes, always with a wee hint of lighter fluid, lending an added ‘je-ne-sais-quois’ to the burger.

More than a few decades later and back to Reid’s Meats…

I just basically nodded profusely at the pile of freshly butchered pork ribs with a big wide smile. I was feeling so thankful to be a part of such a great community where food is so wonderfully fresh and plentiful and the skill to handle it is still so present and of such a human scale.

Thank you, Reid’s Meats for carrying on a tradition and a family-run business providing this kind of quality for four decades. This Upper Canadian come-from-away is one satisfied customer.