Returning to tradition at Rogers Butcher Shop
There is something about meat that humans love.
It is not just about the taste, or even the sustenance gained. Rather there is something about meat itself, something primal, that touches us at our most basic, most human level. It’s the feeling you get when you buy a thick T-bone and fire up the grill; fat melting between the muscles and dripping onto the coals.
If you’re looking for a bit of that feeling, that sense of satisfaction that comes from the smoking sizzle of meat on the barbecue, you’ll find it in downtown Winter Park at Rogers Butcher Shop.
Rogers Butcher Shop in Winter Park is a new boutique meat market offering high quality beef, pork, chicken and lamb (or mutton if you prefer). The store is owned and operated by Grand County native Katherine Rogers. Locals and longtime residents of Grand County will remember Katherine from her years working as a meat cutter in the old Fraser Market.
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Rogers is particularly proud of the quality of the meat she sales. “My meat is high quality angus premium,” she said. “It is not choice.” The US Department of Agriculture grades meat into three categories: select (lowest grade), choice (the medium grade), and prime (highest grade).
“My customers that have been coming said it was the best meat they have eaten,” she added.
Working as a butcher, cutting and preparing meat has been a lifelong calling for Rogers. She had her first foray into her future profession at the remarkably young age of 12, at the Fraser Market. She jokes about how her old boss would not allow the young lady to work with the stores meat saw or grinder, “until I got older,” Rogers added.
It was there she learned her trade and found a life long passion. “I just enjoy the different cuts of meat,” Rogers said, a dry smile spreading across her face. “I like to make it my own style. Some people like to cut most of the fat off. I like to leave some it, it leaves flavor.”
Rogers said she has been nurturing her dream of opening a butcher shop for many years and this year decided to take the plunge. “I have been working on getting this up and going for about six-years,” she said. “I would think about it and dream about it.” Her shop officially opened for business on July 21.
Rogers said she enjoys cutting meat in to less traditional cuts, preferring to make butterfly chops over standard chops. She handles all the cutting and grinding duties herself and can be found most days inside the chilly environs of the Rogers Butcher Shop, making skillful cuts with razor sharp knives. Most days Katherine spends her mornings grinding meat and cutting down larger cuts into the retail cuts she displays in her cases. She’s happy and willing to cut meat to customer specifications she said, noting that some customers prefer their steaks thicker than others.
Right now Katherine says her highest selling items are her bone-in and boneless ribeye steaks (her own personal favorite cut), which she was recently cleaned out of by a set of hungry hunters. But customers need not worry, Rogers Butcher Shop gets regular deliveries of meat from Anderson Beef out of Colorado Springs, which sells 100 percent natural meat, Katherine said.
“If customers don’t see the meat they are looking for I can order it and cut it for them,” Rogers said. She also added that folks can preorder seafood through Rogers Butcher Shop and that she plans to offer a large seafood selection once she acquires additional cooler space.
Rogers Butcher Shop is open Tuesday through Saturday from 8 a.m. to 5:30 p.m. The store is open on Sundays from 8 a.m. to 5 p.m. and on Mondays from 8 a.m. to 12:30 p.m., just after noon. Along with their meats on display shop butcher Katherine Rogers can cut meat to customer specifications. Stop by her shop sometime and get a taste of tradition from a Grand County local.
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