Talking Meat During Whole Foods' Best Butcher Contest At Meatopia 2012 (VIDEO)

For butcher Jon Kalabolas, his passion for his craft started with knife collecting. It led him to the finals of the Best Butcher contest at Meatopia 2012, sponsored by Whole Foods.

In the video above, Kalabolas -- who hails from Lafayette, CA -- talks about his ten-year career as a butcher, why he loves it and why he doesn't mind the days he comes home smelling terrible. While he lists his favorite cut of meat as a ribeye steak, he's sure to point out in the video that you don't have to have a perfect, tender, expensive cut of meat to have a great meal.

Want more meat? Check out our overall review of Meatopia 2012.

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• Beef Brisket

  Aaron Franklin, <a href="http://franklinbarbecue.com/" target="_hplink">Franklin BBQ</a> (Austin, TX)

• Duo of Squab: Rillette of Dark Meat and Roasted Breast Ancienne

  Harold Moore, <a href="http://www.commercerestaurant.com/" target="_hplink">Commerce</a>

• Kor Moo Yang (Hog Collar) With "Jaew" Thai Chili Dip

  Kris Yenbamroong, <a href="http://www.nightmarketla.com/" target="_hplink">Night Market </a> (Los Angeles)

• Canard a la Presse with Sauce Chasseur

  Alex Guarnaschelli,<a href="http://thedarbynyc.com/" target="_hplink"> The Darby</a> (New York)

• Whole Hampshire Hog With Spicy Pepper Seasoning

  April Bloomfield, <a href="http://thebreslin.com/" target="_hplink">The Breslin</a> (New York)

• Dry Rubbed Best Butcher's Steak with Pickled Celery, Mustard Caviar & Buttermilk

  Tim Byres, Smoke (Dallas. TX)

• "Brains and Bread": Scrambled Brains and Eggs with Crispy Sweetbreads And Lamb Liver Bottarga

  Jonathan Sawyer, <a href="http://thegreenhousetavern.com/" target="_hplink">Greenhouse Tavern</a> (Cleveland, OH)

• Wood-Seared Intercostal "Finger Meat" with Pickled Watermelon Remoulade

  Naomi Pomeroy, <a href="http://beastpdx.com/index.htm" target="_hplink">Beast</a> (Portland, OR)

• Whole Uruguayan-Style Lamb with Chimichurri Sauce

  Santiago Garat, <a href="http://www.belcampomeatco.com/shop" target="_hplink">Belcampo</a> (New York)

• Spit-Roasted Short Ribs With Castelvetrano Olives, Celery, Walnuts And Horseradish

  Justin Smillie, <a href="http://www.ilbucovineria.com/" target="_hplink">Il Buco Alimentari</a> (New York)

• Paella Portuguesa with Pork Belly

  Anthony Goncalves, <a href="http://www.42therestaurant.com/" target="_hplink">42</a> (White Plains, NY)

• Zatar and Sumac-Seasoned Pulled Lamb Shoulder Sandwich

  Phillipe Massoud, <a href="http://www.ililinyc.com/" target="_hplink">Ilili</a>

• Grilled "Vegas Strip" Steak Two Ways with Pickled Red Onion and Carrot Salad

  Jon Adams, Pub & Kitchen (Philadelphia, PA)

• Grilled Veal Breast Roulade with Arugula, Peach and Rye Bread Mustard Vinaigrette

  Eduard Frauneder, <a href="http://www.ediandthewolf.com/" target="_hplink">Edi & The Wolf</a> (New York)

• Grilled Rib Steak with Bone Marrow Maitre 'D Butter and Pickled Grilled Onions

  Marc Forgione, <a href="http://www.marcforgione.com/" target="_hplink">Marc Forgione</a> (New York)

• Grilled Sefalia Sausage with Caul-Fat Wrapping

  Serafim Ferdekis, <a href="http://bzgrill.com/" target="_hplink">BZ Grill</a> (New York)

• Mini-Balkan Burgers with Kaimak and Avjar

  Julia Jaksic, <a href="http://employeesonlynyc.com/" target="_hplink">Employees Only</a> (New York)

• Sangria Marinated Butcher Steak with Hearts of Romaine alla Caesar

  Joey Campanaro, <a href="http://www.thelittleowlnyc.com/" target="_hplink">the little owl</a> (New York)

• Scrapple Sliders On Martin's Potato Rolls With Chow-Chow Viniagrette

  Andy Little, <a href="http://www.sheppardmansion.com/" target="_hplink">Shepherd Mansion</a> (Hanover, PA)

• Sizzling Smoked VealBrisket with Hot Pickled Tomatoes

  Noah Bernamoff, <a href="http://www.mileenddeli.com/" target="_hplink">Mile End</a> (New York)

• Barbecued Fatback Farms Heritage Whole Hog & Pork Cracklins

  "The Fatback Collective": Donald Link, Link Restaurant Group, Ryan Prewitt, Herbsaint; Stephen Stryjewski, Cochon (New Orleans, LA); Sam Jones, Skyline Inn (Ayden, NC); Rodney Scott, Scott's BBQ (Hemingway, SC), Sean Brock, McCradys (Charleston, SC) Nick Pihakis, Jim 'N Nicks BBQ (Birmingham, AL)

• Prime Rib Cooked Like A Steak

  <a href="http://www.adamperrylang.com/" target="_hplink">Adam Perry Lang</a>, Barbacoa (London, England)

• Skin-On Barbecued Jamaican Jerk Pork Belly

  Scotty Smith, <a href="http://www.rubbbq.net/" target="_hplink">RUB</a> (New York)

• East-West" BBQ Spare Ribs

  Scotty Smith, <a href="http://www.rubbbq.net/" target="_hplink">RUB</a> (New York)

• St. Louis Spare Ribs and Barbecued Jumbo Chicken Wings

  John Stage, <a href="http://www.dinosaurbarbque.com/" target="_hplink">Dinosaur BBQ</a> (New York)

• Boneless Butterflied Leg Of Lamb

  Siggi Hall, SKVR (Hvammstangi, Iceland)

• Smoked Duck Neck Gumbo With Wild Rice

  Shane McBride, <a href="http://balthazarny.com/" target="_hplink">Balthazar</a> (New York)

• Grilled Pork Cheeks with Summer Panzanella

  Michael White, <a href="http://www.altamareagroup.com/" target="_hplink">Marea</a> (New York)

• Yes, This Really Is The World's Largest Sausage Toppings Bar

  Thanks to Whole Foods, you have your choice of more than 200 toppings (including ... lemon curd).

• Grilled Sausages, Awaiting Their Toppings

• Sausage Toppings, Part I

• Sausage Toppings, Part II

• Our Sausage Creation

  Yes, there are fries on that.

• A Message From The Fatback Collective

• Bones, Everywhere

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Comments

[MISTER COMMON SENSE]

01:07 AM on 09/20/2012

...I like to handle my meat in the shower...

[tomkellycartoons]

02:20 AM on 09/20/2012

You can't beat the meat at Piggly Wiggly.

[MISTER COMMON SENSE]

03:20 AM on 09/20/2012

I can beat the meat anywhere.

[dottie d]

10:36 PM on 09/19/2012

I won't get into steriods and antibiotics but what about the meat glue? How do you tell when they are using it? I only buy cuts with a bone in it then there is a better chance there is no meat glue. I buy lamb shanks get all cuts from the butcher because of the gas they use to package meats. I even get cold cuts only from the deli so they are not packaged and they don;t have that strange taste. Cheaper cuts are wonderful but take more cooking skills. I save alot of money buying the cheaper cuts of meat and knowing how to cook it is the key! I cook all day Sat and Sun so the meals are easy to prepare during the busy week, alot easier if all the prep work is done. We have not eaten out since July and that was just out to our favorite pizza shop!

[Xanadutu]

09:23 PM on 09/19/2012

Geez -- 90% of the meat looks like it was forgotten on the grill for 2 days!!
And, they couldn't tell us in ENGLISH what the 'stuff' was??

[Mike Harden]

05:12 PM on 09/19/2012

Ugh, I hate misleading titles... this video doesn't give you any secrets let alone any useful information at all, haha. Seriously, this sight pisses me off quite frequently now.

[mburgh]

05:40 AM on 09/20/2012

Try Amazingribs.com You'll find out every thing you need to know.

[MBinNYC]

09:24 AM on 09/20/2012

thanks for the tip on that site

[screanam]

03:45 PM on 09/19/2012

I don't see any LLoyd's Baby Back Ribs in the slideshow. Mmm, They Rule!

[rrsltx]

02:48 PM on 09/19/2012

Chuck eye is one of the most flavorful and tender cuts of meat in the entire case, and usually reasonably priced.

[dknowles60]

02:52 PM on 09/19/2012

and very tought to find

[RJB6]

03:57 PM on 09/19/2012

One can get only a few true 2-3 Chuckeye Steaks from a Chuck , the beginning of the real Ribeye Steak ( Spencer-Steak ) that is . That is only from a one 'Side of Beef' , so two Side of Beef would give you 4-6 Chuckeye Steaks . After that there all are Ribeye Steaks (Boneless) or with th eRib- Bone would be a Standing Rib-roast ( 7Ribs) , also known as PrimeRib . It depends on the grade of Beef . Prime Ribroast is either grade Choice or ,yes , Prime . So here you have it . :):):) Bona Petit ..

( .

[ga7smi]

01:24 PM on 09/19/2012

top blade roast - it is from the chuck and can be grilled and will stay tender - hard to find in midwest - the roast can also be trimmed to create flat iron steaks (top blade steak) - one of the better cuts of beef - my preference is pot roast made with bee tongue

[Xanadutu]

09:02 PM on 09/19/2012

LOL!! Very Cute typo!! Check it out! Must have a very small appitite! LOL

[mwood33333]

12:17 PM on 09/19/2012

the beef we get now is not fattened on corn, that is why it doesnt taste like beef

[randytravistritt]

01:04 PM on 09/19/2012

Heavy western grain fed will taste better and be tender than grass fed. The grass fed will be a different color and texture than grain fed. Alwys look for western grain fed Select or better grade when buying quality cuts of beef. One of the most useful cut is a chuck tender. It comes from under the shoulder blade and makes great cube, roast, stew and extra lean grinds.

[ga7smi]

01:28 PM on 09/19/2012

you need to learn about real top grade beef - corn feed beef is a cheap fast way to put weight on a young beef animal - it creates little marbeling - that comes with age - believe it or not old animals that have lived the life they shoul taste better - before you get on my case try it

[tgeren1]

05:10 PM on 09/19/2012

Not to mention pastured beef, pork, poultry and lamb is FAR more nutritious than factory farm raised on grain. Grain is not supposed to be their diet.

[CatalinaDave]

11:45 AM on 09/19/2012

So where's the video???

[Rebecca Orchant]

02:40 PM on 09/19/2012

It's just above the text of the story. Is it not appearing for you? Which browser are you using?

[Lady Lexie]

11:05 AM on 09/19/2012

My grandmother could never afford expensive cuts - but OMG the delicious meat dishes she prepared - chopped steak with gravy, English cut pot roast with vegetables. I can still taste them to this day.

[all im sayin is]

11:51 AM on 09/19/2012

Now THAT'S a heckuva aftertaste...just messin'...

[blodisnut]

11:00 AM on 09/19/2012

best cut of meat is the cheap rump slow cooked with a great sauce.

Fall apart tender, cheap,and flavorful..

[Michael Haws]

12:05 PM on 09/19/2012

Chuck roast can be great too.

[randytravistritt]

01:05 PM on 09/19/2012

Make sure you cut across the grain on a rump for the tenderest meat.

[Ryan Tippens]

10:34 AM on 09/19/2012

what being a butcher got to do with knowing how to cook?

[Richard Richmond]

11:18 AM on 09/19/2012

Thank you!!

[randytravistritt]

01:15 PM on 09/19/2012

Putting the right angles on a cut is the most improtant 1st step to a great meal. The wrong angle leaves you with a tough, stringy piece of meat. A good butcher is like a house framer. Without the right angles, it just won't come together right.

[The Restorer]

07:54 AM on 09/19/2012

Getting to an age where less meats and more veggies is imperative. HOWEVER, the smell of BBQ'n is a weakness I can't shake it nor do I want to. Meats or veggies....BBQ'n rules hands down.

[sgtpopeye]

07:51 AM on 09/19/2012

The cook makes the difference !

[faithrada]

01:47 PM on 09/19/2012

I live in the North East.. it is me or do butchers cut meat differently down south? Anyone know the difference (if any) between N.Y. Sirloin and Shell Sirloin?

[longwalker21]

07:21 AM on 09/19/2012

Any cut of meat - properly cooked - will qualify as a "best cut." Some will have more eye appeal than others - a two inch cut of top sirloin cooked rare to medium rare on a grill will have more eye appeal than a beef stew to most people but, if properly cooked, both will draw raves from the eaters. Even the "odd cuts" - kidneys, for example, when properly cooked will have people wanting "seconds." So, buy what you can afford or what is on sale - use a good recipe and enjoy.

[gcohen8844]

07:24 AM on 09/19/2012

OK...but I draw the line at organ meats....not a fan.....unless stranded without food somewhere in the wilderness.

[Mig15]

07:30 AM on 09/19/2012

You just can't beat liver and onions. Serve with fried potatoes, white gravy and two fried eggs on top of that. My friend, that is a fine meal.
Top it off with the best wine reasonably priced.

[longwalker21]

07:30 AM on 09/19/2012

gcohen8844 : Your choice but you are missing out on some "good eating" as my friends would say. My rule is try everything everywhere. If people are eating it and have been for a long time, give it a try.

[Chef Chris]

08:04 AM on 09/19/2012

Some folks prefer organ meats while others don't; they're not my first choice, for example. I agree with you that good preparation is the key, and don't be afraid to use herbs and spices. It's an uncommon cut of meat that can't be improved by their judicious use. One of my favorites is steak au poivre. And of course marbling will affect the flavor and tenderness of any cut of meat.

[longwalker21]

10:01 AM on 09/19/2012

Chef Chris : Peferences aside - it is always a matter of personal taste. However, I agree with your statement about preperation, the use of herbs & spices as well as the basic trio (carrots, celery & onions) for most stews. I also render beef suet to get beef fats for my cooking - I prefer to use natural beef fats to enhance flavor. I do cook vegetrian meals to keep within my diet restrictions as well as poultry, pork & fish dishes. With a bow to my Italian relatives, I enjoy many pasta dishes as well. When I went through survival training my motto was, and still is, I will eat anything that doesn't eat me first.

[robalorick]

12:07 PM on 09/19/2012

I likes brains with scrambled eggs. Yum yum!

Rick