{"id":693,"date":"2023-07-21T22:28:43","date_gmt":"2023-07-21T22:28:43","guid":{"rendered":"https:\/\/edibleblueridge.com\/?p=693"},"modified":"2023-07-21T22:28:43","modified_gmt":"2023-07-21T22:28:43","slug":"on-the-block","status":"publish","type":"post","link":"https:\/\/edibleblueridge.com\/on-the-block\/","title":{"rendered":"On the Block"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bg_color=”#efefef” scene_position=”center” top_padding=”53″ constrain_group_1=”yes” bottom_padding=”53″ left_padding_desktop=”50″ constrain_group_2=”yes” right_padding_desktop=”50″ text_color=”dark” text_align=”left” row_border_radius=”15px” row_border_radius_applies=”bg” overflow=”visible” advanced_gradient_angle=”0″ overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” gradient_type=”default” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left” row_position=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” pointer_events=”all”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” overflow=”visible” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][divider line_type=”No Line” custom_height=”5″][vc_column_text]Strolling down Crystal Spring Avenue during the lunch hour, linden trees line the sidewalk, the smart <\/span>facades of<\/span> businesses beckon, and people bustle into specialty food stores to pick up sandwiches and <\/span>salads. You\u2019d be forgiven for mistaking this charming block for a street in a busy city<\/span> \u2014<\/span> perhaps <\/span>Richmond or even a\u00a0 neighborhood in Brooklyn. However, this stretch o<\/span>f shops is found in Roanoke, <\/span>Virginia, and its newest addition, Yard Bull Meats, a nose<\/span>–<\/span>to<\/span>–<\/span>tail butcher shop, couldn\u2019t be more pleased <\/span>with their location.<\/span><\/p>\n

\u201cThis neighborhood has been great to us. The amount of excitement we\u2019ve received, not just from our <\/span>neighbors but from Roanoke and even Salem at large, has been very encouraging,\u201d says Tyler Thomas, <\/span>Executive Chef of The River and Rail Restaurant and co<\/span>–<\/span>owner of Yard Bull Meats.<\/span>[\/vc_column_text][vc_column_text]A Charlottesville native, Thomas moved to Roanoke in 2016. Having spent y<\/span>ears honing the craft of <\/span>butchery at Stock Provisions (formerly JM Stock), he looked to how he could open his own butcher shop <\/span>while simultaneously leading the kitchen at The River and Rail Restaurant. \u201cI grew up with gardens, on a <\/span>farm, eating what the la<\/span>nd provides, so that knowledge has always been a big part of me. When I moved <\/span>here, I was blown away that there were more local farms than restaurants,\u201d recalls Thomas.<\/span><\/span><\/p>\n

<\/span>Long<\/span>–<\/span>time Roanoke residents may remember when family<\/span>–<\/span>run O’Brien Meats used to supply<\/span> the Valley <\/span>with fresh cuts of local meat, once having as many as seven locations. But as business seemed to decline, <\/span>O\u2019Brien\u2019s slowly closed stores until their final shop on Main Street in Salem shuttered in 2019.<\/span><\/span><\/p>\n

\u201cI think the Roanoke culture had just slowly moved away from the idea of butcher shops. With O\u2019Brien\u2019s closing, I think people saw that as a sign, rather than the perspective I was coming at it from: there are all these resources, all these farmers looking to sell their product. The infrastructure was there,\u201d says Thomas. Motivated by the potential he saw, Thomas attempted to sign a lease for several years, but kept being met with resistance by landlords unsure of the viability of such a business.<\/p>\n

Almost simultaneously, Elliot Orwick moved to Roanoke. Having spent over a decade learning the butchery trade and leading various protein programs for establishments such as Sierra Nevada and Hickory Nut Gap in Asheville, Orwick was deterred from opening a shop in the brewery-fueled city due to exorbitant rents and already-established businesses. Instead, he widened his search. \u201cI decided to poke around and find an up-and-coming Appalachian town where I could do this and settle in and hopefully become part of the community,\u201d says Orwick.[\/vc_column_text][divider line_type=”No Line”][vc_gallery type=”parallax_image_grid” images=”699,696,695,703″][\/vc_column_inner][\/vc_row_inner][vc_column_text]Yard Bull, sandwiched between Crystal Spring Grocery and The River and Rail Restaurant, is an ideal location. When a former jewelry store became available, Thomas immediately started a conversation with Lauren and Whit Ellerman, the owners of the two adjacent businesses. \u201cAlready having a relationship, I approached them and said, I love working with you, I\u2019m going to do this, so why don’t I just do it with you. And they were gracious enough to help us with the buildout,\u201d recalls Thomas. A chance encounter with Orwick led to a meeting over coffee, and a partnership soon formed. \u201cI feel really lucky, having moved here at the right time. Tyler and I met and the rest is history,\u201d says Orwick.<\/p>\n

Three years of regular coffee meetings, planning and amassing a steady following at various meat pop-ups around the city, Orwick\u2019s and Thomas\u2019s dream is finally a reality. Upon entering the butcher shop, you can tell that chefs designed the interior of the space; much like an expertly-plated dish at a high-end restaurant, the attention to detail in the shop is thorough and \u2014 perhaps surprising to some \u2014 gorgeous. From the large oak door of the walk-in cooler that lends the shop an old-world feel, to the matching hardwood oak floors of the retail space, to the subway-tiled walls and drains positioned in the floor for easy cleaning, everything has been carefully researched and selected. This includes the shop\u2019s cooling system. Five large condensers circulate cool air throughout the entire space, ensuring the product stays in pristine condition. \u201cThe idea is, we\u2019re working with such a great product, and the farmers work so hard, we want to ensure when it arrives at the shop it gets the life it deserves,\u201d says Thomas. The extensive cooling system means the internal temperature of the shop should never rise above 60-65\u2109 \u2014 so you may want to plan ahead and dress accordingly (or purchase a YBM shirt while you shop for your next barbecue!).<\/p>\n[\/vc_column_text][vc_column_text]Lining the cases of the shop are familiar cuts such as dry-aged ribeyes; tenderloins; skirt and flank steaks; a rotating selection of house-made deli meats; five types of sausage; fresh, sustainably-caught seafood (the shop plans to always have fresh Virginia oysters in stock); and accouterments. You\u2019re also able to purchase those hard-to-find items: offal, chicken feet and lesser-known cuts such as Denver and bavette steaks (beef) and coppas and secretos (pork) \u2014 cuts referred to as \u201cbutcher cuts\u201d for their rich flavor and superb texture.<\/p>\n

\u201cOur biggest job, perhaps our biggest challenge, is educating the customer. It\u2019s really a fun process when a customer comes in and says, what should I buy?<\/em> And then we say, well, do you like grilling or braising, do you like lean meat or fatty. From there we can narrow it down, and since we do the whole process, we can say, this beautiful piece just came in, and we can recommend you should get it today because next week it will be a different animal, a different story,\u201d says Thomas.[\/vc_column_text][vc_gallery type=”image_grid” images=”698,694,702″ image_grid_loading=”default” layout=”3″ item_spacing=”default” gallery_style=”7″ load_in_animation=”none” img_size=”400×600″][vc_column_text]A tenet for both Orwick and Thomas is education: forming a relationship with their customers and encouraging them to try unfamiliar items and recipes. \u201cWe both come from chef backgrounds. We love to eat, we love to cook, we\u2019re hoping to teach people how to prepare cuts they might not be otherwise brave enough to go out on a limb and prepare. Why you would rather shop at Yard Bull than at Kroger: we\u2019ll be able to walk you through the whole process,\u201d says Orwick. \u201cWe\u2019ve been talking a lot about branding for the business, what\u2019s important, and what we keep coming back to is the idea, \u2018know your butcher.\u2019 The story, in a lot of ways, is the most important thing: knowing where your meat comes from and having a butcher that knows you and knows what you like, how thick to cut your bacon,\u201d adds Thomas.<\/p>\n

Forming relationships also extends beyond their customer base. In addition to supplying the neighboring businesses with meat and other packaged goods, Orwick and Thomas have partnered with Patrick Riley (formerly the head chef of Lexington favorite, Heliotrope) to bring the community Food Hut RKE, a sandwich shop located next to Golden Cactus Brewing. Yard Bull will supply Food Hut with all its proteins, and the butcher shop is also in talks with other local restaurants to utilize by-products of breaking down whole animals: lard, bones and tallow.<\/p>\n

\u201cA lot of entrepreneurs like to go it alone; some of us like to have partners. I\u2019m very thankful to be working with partners like Elliott and Patrick. We see a great opportunity for community building,\u201d says Thomas. \u201cWhen you\u2019re at Golden Cactus, you bump into like-minded people there and most of them are growers, makers \u2026 that has been huge for our community and definitely boosted our confidence in the community. There are some great people here in town now that weren\u2019t here five years ago \u2014 bloom Restaurant, for example, led by Nate Sloan. At the same time, you see some places that have been here for a long time starting to turn and purchase more local products and forge relationships with farmers. Obviously the joke is often Roanoke is 10 years behind \u2026 but we\u2019re catching up.\u201d[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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