Lowry Hill Meats

Hello, my name is Eric Sather, I'm one of the owners here at Lower Hill Meats. It's just been open almost a year, it'll be a year and two weeks. We are located at 1934 Hennepin Avenue South, just north of Uptown. We wanted to open up here after years of cooking in restaurants, cutting meat in different butcher shops. It was one or the other, and in the restaurants everyone's always How can we buy this in the butcher shops? Everyone's always wondering, I wish we could hang out here. I wish we could sit here and hang out a little bit longer. It's as close as you can get to sort of a 1930s butcher shop. My great grandfather was a butcher in Minneapolis, so my grandmother used to tell me all the stories about all the crazy stuff he would put together. You kind of come here and they're a family, so it reminds me of that really small town sort of old timey butcher shop. We wanted a butcher shop that you could hang out at too, but we wanted kind of this hub of all this great food that's around us, really highlighting, focused at, making it available to everyone to take home. I love coming to Lowery Hill Meats because they've made quite an investment in the neighborhood, and I really Eric really does a great job of sourcing the products, particularly the meat products. I love to cook and eat good food, and I feel really comfortable knowing that what I'm buying here is free range, organic, hormone free, antibiotic free, everything that I'm looking for in meat, and I can feel very confident in what I'm buying here compared to a n There's wonderful cheese in the Midwest, there's wonderful salami right here in Northeast Minneapolis. If you look at the pork and poultry, even foie gras right here from Minnesota has been one of our goals. So this is all part of a call that we got in this morning from Blooming Prairie in Blooming Prairie, Minnesota. This is a goat we got from Travis Peters down in Southern Minnesota down by Harmony. Pog from pork implants, red waddle. So things that are amazing with the red waddle that you don't get with every other hog, he is just the amount of fat cap that you get on there, and you get the skin on it. I think what's really cool, there'some old timers that come in here, there's people that really care about how they cook, and they're Absolutely we do. It's nice to have all this stuff here at the store, but there's a story behind everything, and we know most everybody that we get everything from. Or you want more or less? More. Yeah. One part with us having a culinary background, sourcing all these whole animals and being able to butcher everything, because we do get in whole animals, is we can curate different cuts for you. People really love food and want to celebrate food, whether it's pop-up dinners here, whether we're supporting new restaurants that are just opening, or neighbors right here at Birch where they're good friends and we've done dinners, played at dinners here hanging out. I love Lowery Hill meat. I've known Eric for over 10 years now, and it's great to have him so close right next door. The lunch specials are great, and just last week I picked up some Andui sausage for a lobster boil I did, and everybody raved how great the sausage was. I love this place. I think the most important part of it is that this place is actually chef driven. Most recently I was the chef at Bar-La-Grasse. I was the two chef at Celeron. I helped open Lob-Elvie here in Minneapolis. Corner table was a great spot that I was at. Those were all cooking opportunities for me where I got to learn a lot about different food. Everybody supported me too in a way where they wanted me to bring in my butchery skillset too or learn something about it that way. Having that restaurant background, having that cooking background, I've made lots of connections, lots of friends, but I've also had the opportunity to cook a lot of different food. And so being able to prepare that for people here or that people know how to make food in different ways, it's a lot of fun. Because a lot of people, sometimes people will come in and they'll just describe a dish that they really want to recreate. And it'so that's pretty fun.