Pork chops and cube steaks instead of T-bones and filet mignons — that's what's getting sliced and chopped more often at Lee's Carroll's Meat Shoppe these days.
"Rather than the premium meats, [customers are] gravitating toward items that will give them the greatest bang for their buck," said Christopher Lee, co-owner with his dad, Dan, of the 44-year-old independent butcher shop. "They're buying more portion-cut items … that will feed a lot of people."
Indeed, cheaper meats have been a big hit during the slower economy for the shop, which has locations at Harlow and University boulevards. That, and its attention to detail.
"Our customers like the fact that there are an owner and manager on hand who not only knows them, but knows what they want," Lee said.
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