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customers for simple, old-fashioned "comfort food,"
instead of complicated recipes. "There has been a pickup
in the desire for meat, overall," he said.
The farms where their animals are raised use
sustainable practices. They include Myer Springdell
Farms, Country Meadows Farms, Livengood Family
Farm and Mirror Image Farms.
"One reason we call on farms from our local region
is that they will meet our specifications for our meat,"
Steven said. "Our beef is pasture-raised and 100% grassfed. At no point in their lives are they ever fed grain. We
believe in having the animals eat what nature intended,
creating healthier animals."
The pigs are raised in woodland and pasture settings,
fed soy-free, non-GMO grains and seasonal produce
when available. His poultry is fully pastured, antibiotic
and hormone free, fed non-GMO grain and spend most
of their lives outside. Vegetables are sourced locally,
and he makes use of seasonal ingredients when they
are available.
The restaurant menu reflects Steven and Lianne's
devotion to meat, and their interest in offering not-sooften seen items to the public. Entrees and items on
the menu include beef tallow fries - poutine - which is
tallow fries with fonduta cheese curds and homemade
beef gravy. Other items include chicken wings with
lard confit, hot sauce and bleu cheese, and pulled pork
mac and cheese made with beef barbecue, pork chops
and spareribs.
"Our sandwiches include beef and cheese, with
braised beef neck, pulled pork, pastrami Reuben with
smoked beef navel, a rare cut that is used to make
pastrami, a Cuban sandwich with smoked ham, Banh Mi,
which is smoked pork loin," Steven said. "We also have
many burgers, including a classic, a patty melt, chorizo,
barbecue bacon, and special burgers. And the list goes
on, including desserts and craft beers."
Cabalar has also expanded the number of tables and
seats for dine-in restaurant eating, which Steven hopes
to expand even further as the pandemic fades and eat-in
rules and restrictions are lifted. He also is planning to
have outdoor space for dining next to the butcher shop
and restaurant, which will lend itself to the future of
restaurant dining post-pandemic.
For Cabalar, drawing on meats from local farms for
his restaurant and butcher shop is working out well.
It is also a break for his farm suppliers. In some areas
of the country, farmers are even being pushed to sell
food curbside, because of a breakdown in the supply
chain. And while Cabalar Meat Co. is succeeding,
some observers wonder if an eventual recovery in the
restaurant business will benefit chain restaurants more,
rather than benefit those that are locally owned.
www.meatpoultry.com | 07.20 | MEAT+ POULTRY

29


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Meat+Poultry - July 2020

Table of Contents for the Digital Edition of Meat+Poultry - July 2020

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