The Butcher Block: A True Mom & Pop Shop
Article by Ed Atlas
Originally published in Franklin Lifestyle
What began as a business opportunity quickly became a passion that’s shared with a legion of fans from throughout Williamson County and beyond.
The Butcher Block is the antithesis of the meat department in the large grocery store that’s around the block from your home. That’s why customers are going out of their way for the unique experience and exceptional products and services offered by the mother-daughter tandem of owners Kim and Emily.
“We source from smaller farms so we know our suppliers and that means we’re able to offer products that are consistently of the highest quality,” says Kim. “We can make recommendations based on a customer’s specific request and they can taste the difference.”
Among the featured items are beef and pork from Creekstone Farms. Creekstone, which supplies many high-end steakhouses, is known for its humane treatment of livestock.
Kim and Emily purchased The Butcher Block from the original owners in 2016 and the store has operated from its current location for 19 years. Kim brings her years of corporate retail experience to the operation. Emily came in as store manager but transitioned to the butcher side of operations.
“Everything is handcrafted on site,” says Emily. “People plan their entire meal around the meat that they buy. We don’t take it lightly.”
In addition to beef and pork, The Butcher Block sells poultry, fresh seafood and fresh sandwiches-to-go (the store does a robust lunch business) and pantry items. ButcherBlockOnline.com
GRILLING THE PERFECT STEAK
Here are some simple steak grilling tips from Emily at The Butcher Block:
Start with 4-5 steaks. (Emily recommends ribeye steaks from Creekstone Farms.)
Place your steaks on a sheet pan and rub them with a good olive oil.
Let them rest for an hour at room temperature, turning over after 30 minutes.
Next, cover them with about ¾ of a bottle of Rolling Rock Pale Ale.
Drink whatever’s leftover!
Let steaks rest for another hour at room temperature, again turning over after 30 minutes.
Season the steaks with The Butcher Block’s Robust Ribeye Steak Seasoning.
Then it’s time to place the steaks on a hot grill.
Emily recommends grilling to an internal temperature of 125 degrees for medium rare.
Remove the steaks from the grill and let stand for 5-10 minutes.
Perfection! Enjoy!
