Planning to grill on Labor Day? How about camel burgers? Maybe some handmade sausages? Or how about Korean barbecue-style short ribs prepared by one of St. Petersburg’s most famous chefs?
At St. Pete Meat & Provisions, chef David Benstock of Il Ritorno offers his finest meat and produce. His butcher shop and boutique at 449 Central Ave. is just a few doors down from his modern Italian restaurant. “We’re presenting a new approach to buying restaurant-quality meat and cooking products,” said Benstock, who runs the butcher shop with his wife, Erica, and entrepreneurs Brooke Boyd, owner of the Hype Group, and Peter Boyd, owner of the Reno Boyd Building Co.
All of Benstock’s meat is hand-cut and responsibly sourced. “We use as much of each animal as possible,” he said, pointing to the giant jar of house-made American Wagyu beef jerky on the counter.
Head butcher and branch manager Joey Bruno knows many of the regular customers and their preferences. He prepares special cuts such as beef fillets in advance for customers to pick up.
Recently, he cut a rib-eye steak for his customer, Kevin O’Dowd, to cook in his cast-iron skillet for dinner. He also welcomed O’Dowd’s French bulldog, Herschel, and packed up some leftover rib-eye for the four-legged customer. O’Dowd, a downtown resident, said Herschel goes straight to the store every time he walks around.
Benstock sells all traditional cuts of dry-aged beef, as well as Japanese, American and Australian Wagyu beef. Benstock is especially proud of his relationship with Olivor Heritage Farms in Dover, where he buys all his chicken. “It’s 100% grass-fed and fattened,” he said. “It’s the best chicken you can sell. We know who raises it and we’ve seen how they work. It’s very pure in flavor.”
Benstock offers wild game, marinated meats, lamb, veal and a selection of frozen seafood. He enlists cheesemonger Matt Bonano, former owner of Brooklyn South, to source unique cheeses and charcuterie. His restaurant marinades, fresh pastas, sauces, dressings, condiments, spices, fresh eggs and grilled vegetables are also on offer. The meats are free of stabilizers or preservatives and can be frozen for later meals.
When he shops for dinner during the week for his wife and four children, Benstock usually grabs a tenderloin, a couple of New York strip steaks, some oven-ready vegetables and fresh pasta with his packaged pomodoro sauce. But his family also enjoys camel burgers. “We have a lot of fun with the game meat,” he said.
This year, Benstock launched a Meat Club, where customers can assemble monthly ($179) or bi-monthly ($345) meat boxes for pickup or delivery. The butcher shop is open seven days a week from 9 a.m. to 7 p.m., and local delivery is free on orders over $100.
Visit www.stpetemeat.com or call 727-350-4721.
