McCord Butchery

McCord Butchery Lands in Metairie, With Lenten Seafood Specials Aplenty | Eater New Orleans

"Located at 210 Veterans Boulevard in Metairie, McCord Butchery is a family-run operation led by Sam McCord — whose résumé includes chef de cuisine stints at New Orleans’s Royal Sonesta Hotel and time at the Rainbow Room in New York and three-star Michelin L’Arpège in Paris — together with his wife Jackie (a former educator and hotel manager) and butcher Robert Holmes (who’s worked at Grand Isle, Borgne, Red Fish Grill, and Mr. B’s Bistro). The shop offers a full selection of beef, veal, lamb, wild game, and poultry and has debuted an unusually wide range of seafood for the area just in time for Lent. I note that all beef is wet-aged for 30 days, and that pork, poultry, and game carry no additives and are sourced from smaller farms. Daily offerings have included Australian wagyu ribeyes with a BMS of 7/8, tenderloin brochettes, Angus three-bone short ribs, Joyce Farms whole chickens, Chilean sea bass, sheepshead, scallops, ahi tuna, swordfish, and more. The shop plans to carry specialty meats like foie gras, pork belly, and sweetbreads, and also sells wine, beer, liquor, side dishes, charcuterie meats, cheeses, and other accompaniments; customers can special order cuts and products beyond in-store inventory. Current hours are Tuesday–Friday 10 a.m.–7 p.m. and Saturday until 5 p.m. (closed Sunday and Monday), and a grand-opening ribbon-cutting is set for March 9." - Clair Lorell