Dining: The Big Meat from Beltex

written by: Mary Brown Malouf       photos by: Adam Finkle

Advice from the meat man himself.

My advice: Stroll right by the frozen Butterballs in your aptly-named grocer’s “coffin freezer” this holiday season. You want a better bird or roast, one worthy of your Thanksgiving. Consider buying a Beltex bird.  A boutique butcher shop, Beltex is owned by Philip Grubisa, who is reviving the ancient craft of meat-cutting. Here’s what Grubisa recommends for your feast:

“Our brined organic turkey sales have quadrupled in the three years I’ve been in business. They come from pastures in Petaluma, California, a longtime poultry center.” (We won’t go into the reasons why it’s hard to find a good, local and affordable turkey.) Grubisa and his team brine the turkeys, stuff compound butter under the skin and rub the birds with herbs so they’re ready to roast. “We send everyone home with cooking instructions on how we would roast a turkey,” says Grubisa.

If you’re not a turkey-eater, Beltex also offers boneless, cider-brined ham, rubbed with a maple mustard glaze and smoked over Utah cherrywood for 10 hours.

In December, prime rib is king—Beltex seasons theirs with herbs, ancho and garlic, then de-bones them for easy carving and ties the bones back on for cooking the most flavorful meat. What Grubisa calls the “almighty porchetta” has also become a Utah favorite—the Italian rolled pork belly and loin is seasoned with fresh rosemary, garlic, Myer lemon zest, parsley, chili flake and lots of fennel seeds.  And of course leg of lamb—boned, rolled, tied and seasoned— is popular, as is sausage-stuffed quail. Grubisa is planning a roasted-chanterelle mushroom sausage and a brandied-fig sausage stuffing this year. He’s also sourcing squab and other small game birds.

But here’s the clincher and why you want to ignore those frozen turkeys—Beltex will work with you on any kind of cut or seasoning the customer can dream up. It’s kinda like having your own chef.

The meat before the meat

Pick up a platter of housemade charcuterie, salami, pates and rillettes presented with local cheese and a soft cheese made in-house. The boards come equipped with mostarda, savory jams, house made pickles and homemade mustard, aged in bourbon barrels from Sugarhouse Distillery.

Thanksgiving Day

Listen to Salt Lake Speaks podcast to get tips on Thanksgiving Day cooking tips here.


Address:  511 900 S,
Salt Lake City
Web: beltexmeats.com
Phone: 801-532-2641

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Mary Brown Malouf
Mary Brown Maloufhttps://www.saltlakemagazine.com/
Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

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