Walden Local Meat Co. Opening Butcher Shop in Boston's South End

It looks like a local meat delivery company is opening a butcher shop in Boston.

Based on a photo posted to the Friends of Boston's Hidden Restaurants Facebook group page, Walden Local Meat Co. is opening a shop on what appears to be the corner of Shawmut Avenue and Union Park, with the sign out front saying that it will be opening soon. Currently, the meat delivery company operates out of Cypress Drive in Burlington and a PO box out of Carlisle, delivering products free of charge mainly to the Greater Boston area as well as parts of Rhode Island, Connecticut, and New York.

Walden Local Meat Co. sells locally-sourced beef, lamb, pork, and poultry via a customized share program.

The address for this new butcher shop from Walden Local Meat Co. is 316 Shawmut Avenue, Boston, MA, 02118. The website for the business is at http://waldenlocalmeat.com/

[August 3 update: A job post on the Craigslist site indicates that Walden Local Meat Co. plans to focus on "whole animal butchery of 100% grassfed beef, as well as pasture-raised chicken, lamb, and pork."]

[October 19 update: Universal Hub mentions that Walden Local Meat Co. could be opening in early November, and it will eventually be selling beer and wine as well.]

[November 1 update: According to a press release, Walden Local Meat Co. has soft-opened, with its grand opening weekend beginning on Friday, November 3.]

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[A related post from our sister site (Boston's Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area]

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Joshua Smith (Moody's Deli, Backroom, New England Charcuterie) Opening Meat-Processing Plant and Tasting Room in Waltham

A couple of years ago, we reported that the person behind an award-winning deli and specialty food shop was opening a restaurant (now open) within the space, along with a meat-processing plant nearby. Now we have learned a bit more about the latter.

According to an article in The Boston Globe, Joshua Smith of Moody's Delicatessen and Provisions and the Backroom on Moody Street in Waltham is beginning to build a facility within a commercial park in the city that will have 10,000 square feet of space and a capacity of producing more than 55,000 pounds of meat at a time under the brand New England Charcuterie (the current production space at Moody's is only 700 square feet with a capacity of 1,400 pounds at a time). The post mentions that in addition to processing meat, the plant will also have a tasting room where people can try some of the products.

The Globe article also hints at things that could be coming down the road, with Smith saying that he can eventually picture a "string" of Moody's Delis across New England. (Smith currently has a mini-version of the deli within a new location of Gordon's Fine Wines and Liquors in Boston's Downtown Crossing.)

Dan McCarthy, who wrote the Globe article, tells us that the processing plant will be located at 108 Clematis Avenue Unit D, which is off Beaver Street near where Waltham meets both Belmont and Watertown.

The website for New England Charcuterie can be found at http://www.newenglandcharcuterie.com/

[February 26 update: The Waltham News Tribune mentions that the Moody's/New England Charcuterie meat processing plant could be up and running by April.]

[Earlier Articles]
Moody's Delicatessen and Provisions Is Opening The Backroom in Former Wings Express Space
Gordon's Fine Wines and Liquors Is Taking Over the Wine Cellar Space in Boston's Downtown Crossing

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[A related post from our sister site (Boston's Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area]

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News Elsewhere: Lab-Grown Meat Grown from Test Tubes May Be on the Way

Are you ready for a test-tube burger?

According to several sources, including News Max, Dutch scientists have told Scientific American magazine that they are currently working to create laboratory-grown beef, with their goal possibly being achieved by next year. The News Max article states that scientists are taking beef mince that is grown from the stem cells of cattle, which is then allowed to multiply more than a billion times, essentially creating beef. It is not yet known if the in-vitro meat will taste like actual meat, but the scientists involved think that this may be a necessary option if the world is faced with a shortage of livestock, according to the article.

Taste tests on the test-tube meat will be needed, and as News Max mentions, the Dutch scientists working on this project will be looking for "a courageous person who is willing to be the first to taste it."

For more on this story, please go to the News Max link below.

Holland Working on Test-Tube Hamburger

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