How the Filet Mignon and Hanger Steak got their names

August 29, 2011
Continuing our discussions of how certain meats have obtained their names we now stumble upon one that is the envy of all other steaks.... the Filet Mignon. The Filet is cut out of the beef tenderloin. The tenderloin is located on the beef short loin or T-bone and porterhouse. The reason it is so prized and thus priced is because it is located on the inner side of the bovine and thus less moved than the other skeletal muscles. This limited use makes the tenderloin very tender compared to other steaks but be careful because of it's low marbling levels it is easy to over cook and thus make it tough. Okay enough of anatomy and location where did the name come from?

The term Filet Mignon is French for “dainty fillet.” This name does not detour the manly men that enjoy the flavor and tenderness.

Next, we explore the Hanger steak. The Hanger steak is cut from the diaphragm of the bovine. It used to be known as the "butcher steak" because it was most often no sold in shops because only one to two come from one whole cow and the butcher either ate it or ground it. The Hanger steak is actually the upper part of the Skirt steak. The two are now separated and sold separately. The steaks are not really sold for their tenderness but rather for their flavor. The hanger steak was initially popular in Europe it was called skirt steak. We, here in the states, call it hanger steak because it "hangs" from the diaphragm. While the skirt steak has taken the name from the Europeans because the piece seems to wrap around bovine resembling a crude skirt. And yes even the bulls have skirts. ;-)
Next time we will continue our exploration through the meat name origin. Until then, Good grillin'!

The Butcher      


How did the Porterhouse get named?

July 26, 2011

They there everyone, so last time we covered how the Boston Butt got it's name. Well, this time we are going to cover a more controversial item.  Many claim the original and the name has become one of the pinnacle in the steak world. So let's explore the more creditable claims to fame...

The Porterhouse Steak. The Oxford English Dictionary listed the origin as Manhattan’s Pearl Street around 1814 when the owner of a particular porter house, Martin Morrison, started serving rather large T-bones. A porter house was a bar and steak house that became popular back in the mid to late 1800's. And while Oxford English Dictionary lists Morrison as the origin it also makes clear that there is no supporting evidence so the debate continues.

Also laying claim to the origin of the name and awesomeness that is the Porterhouse Steak is a Cambridge, Massachusetts hotel and restaurant whose owner laid claim with naming the steak after him self, Zachariah B. Porter. And still the south lays claim to the name from Flowery Branch, GA where the famous 19th century hotel The Porter House says they were the first to coin the phrase.

But even amongst the argument of "who coined it first" all agree that the Porterhouse is a steak that has the best of both worlds; having the Beef Tenderloin (Filet Mignon) on one side and the N.Y. Strip on the other side of the bone it is a beef steak made for the hardiest of us.

Next time we will explore some more name origins. Until next time, good grillin'.

The Butcher.


How the Boston Butt got it's name.

May 5, 2011
Hey everyone, 

Sorry about the long time span but we feel it better to not post as to post about nothing and make you regret reading it. Any way, I am back and I have an interesting set of post coming here in the next few weeks; the first of which is today's.

So, I use to think that the name for the Boston Butt (which is not a butt at all but the shoulder of the pig) came from the fact that someone thought that the shoulder is what holds up a Boston-er's head thus giving the name. But upon further digging I found that it was not an insult to Bostoner's wearing their butts on their shoulders, rather it comes from way back in Colonial times. To see a pig cut chart check out our 101 page. 

In the colonial days the butchers would put the least desirable cuts from carcasses in barrels for transporting and storage. They would usually be sold to people heading out on a journey (like travelers or even ships) for cheap or even sent back to Europe. These barrels that the pork was packed into were referred to as butts. Shoulders became known across the country as a New England Specialty and acquired the name "Boston Butt". 

Thus my former thinking has been receded because instead of an insult the name is more of a complement. It is also interesting that the pork shoulder has wavered in recent times and is now more popular than ever in the south for BBQ and has dropped significantly in popularity in the north. 

Until next time.... great grillin'!

Come by and see us at the market! 

 The Ogeechee Meat Market Butcher


Turkey Tips

November 16, 2010
Hey Everyone,

We at Ogeechee would just like to take a second and wish all of you a Happy Thanksgiving and to thank you for using us as your family's meat supplier. Next, I would like to pass along some tips for the big day next week:


1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.

2. Be sure the turkey is completely thawed. Which is no problem if you bought one of our fresh never frozen no antibiotics no presevative birds. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Optional steps:

  • Tuck wing tips back under shoulders of bird (called "akimbo").
  • Add 1/2 cup water to the bottom of the pan.
  • In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.

4. For safety and doneness, the internal temperature should be checked with a meat thermometer.

The temperature must reach 180 °F in the thigh of a whole turkey (center of the stuffing should reach 165 °F) before removing it from the oven. Cook a turkey breast to 170 °F.

5. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink.

6. Let the bird stand 20 minutes before removing stuffing and carving. We have found that this little step goes a long way in reserving all the juices in the meat and stuffing.



  • 4 to 6 lb breast.....1 1/2 to 2 1/4 hrs
  • 6 to 8 lb breast...2 1/4 to 3 1/4 hrs
  • 8 to 12 lbs................2 3/4 to 3 hrs
  • 12 to 14 lbs..............3 to 3 3/4 hrs
  • 14 to 18 lbs........3 3/4 to 4 1/4 hrs
  • 18 to 20 lbs........4 1/4 to 4 1/2 hrs
  • 20 to 24 lbs..............4 1/2 to 5 hrs


  • 8 to 12 lbs...............3 to 3 1/2 hrs
  • 12 to 14 lbs..............3 1/2 to 4 hrs
  • 14 to 18 lbs..............4 to 4 1/4 hrs
  • 18 to 20 lbs........4 1/4 to 4 3/4 hrs
  • 20 to 24 lbs........4 3/4 to 5 1/4 hrs

And finally, just in case you need some help the day of our friends at butterball are on duty Thanksgiving Day: 1-800-BUTTERBALL

HAPPY THANKSGIVING and we'll see you in December for your Prime Rib Roasts, Turkey, and Crown Roast orders!
Good Grillin' everyone!

_the Ogeechee Meat Market Butcher.


Grillin' in style!

September 15, 2010
Grillin' in style!
Hey everyone,

I just wanted to share a great idea with you. It comes from our friend Mr. Fisher. He purchased a whole pig for his party in June, but instead of trying to rent a BBQ (which is kind of difficult in these parts) he decided to build his own! He did a great job and the pig came out excellent. So he is proof that "where there's a will, there's a way". Great job, Mr. Fisher and thank you for sharing with the rest of us!

Have you had a great time that we at Ogeechee Meat Market were able to help you with? Let us know or send us some pics to share. Thank you all for letting us be parts of your good times.... until next time....

Good Grillin'!

Ogeechee Butcher



Facebook Coupons and more

September 15, 2010
Hey everyone!

Have you join our Facebook page? If not you are missing out. It allows you to be first to get notices on our newest deals, exclusive coupons, and advance notice of contest and so much more. There is just too much to mention. Join up and be in the know. See you soon and until next time....

Good grillin'!

Ogeechee Butcher

Helping hands

September 15, 2010
Hey, everyone!

Wow, what a hot summer! I am so ready for some cooler weather. In this post I would like to introduce you to a new friend of ours. They are a local family owned and operated business dedicated to helping those who can't get out and shop for the various reasons. They can get you pretty much anything you need from cleaning supplies to groceries and your Ogeechee Meat fix. Their website is easy to use and reliable. Check it out.

Until next time, good grillin'!

Ogeechee Meat Market

All the more reason...

April 30, 2010

If you weren't sure before here is an article to prove that the big warehouses you have to pay to be a member of don't save you money. In this article they checked the prices on some of the items you would think you would save on if you bought in bulk but as you will see you don't. So are they really worth the memberships you have to pay?... take a look it is a very interesting article that makes you think and makes you want to pay attention to the math. 

Until next time, great grillin'. 
Ogeechee Butcher 

The new and improved on 101 page

March 9, 2010
Hey everyone,

I just wanted to encourage everyone to continue to send in any and all questions you may have relating to the meat industry and our store. I would also like to take an a second and introduce you to our 101 page.

There you can learn about our suppliers, view some literature on our store filled with helpful hints, and so much more. You can also see some cool sites that show diagrams of animals, teach how to cut and other interesting things. Take a look around and have some fun...

Until next time good grillin'!

California's 390 tons of Ground Beef Recall!!

January 22, 2010

Earlier this week California started one of our country's largest meat recalls.
This is on the heels of a couple of years of meat recalls that have threatened our families and even at times our pets! It is amazing how some of these companies cannot be up to par with something that can hurt so many and ruin their reputations for ever.

That's why if not before than now more than ever you have to trust the people supplying your family with food. This can be a daunting task to anyone but we would just like to take a moment and reassure our customers of our loyalty and quality covenant to you. We eat the same meat we sell and will always make sure that you get the same product that we go home and feed our children.

We also do all of our own cutting and processing to ensure that everything we give you is safe and of highest quality. We also screen all of the companies whose products enter our store before it hits our shelves and coolers because we know that you need to be able to trust what we are using so we take nothing for granted when it comes to our business and your health.

We are glad to tell you about any of our wonderful suppliers and their products anytime. We want your experience to be one that you walk away every time from our door with the peace of mind that our products have gone through our rigorous standards before they go through yours. So feel free to ask about our safe handling techniques or/and our suppliers anytime and go away with the peace of mind that since we have been in business we have NEVER had a recall on any of our products. 

Until next time, good grillin'! 



How to contact Me

The Ogeechee Butcher To ask a question E-mail: Please put ask-the-butcher in the subject line so it wont end up in the junk/spam box. You can also be my friend on Facebook and ask questions there.

About Me

I have been cutting meat for over50 years. I have done everything from working for shopping chains to now owning my own shop. I am part of the last group that was tested to be a certified meat cutter; when butchers still broke down the meat they needed from sides and whole carcasses. I have a vast knowledge of the field and am happy to share.