If you're looking for locally sourced meat, one name that constantly comes to mind in Baton Rouge is Galen Iverstine.
Around 2010, Iverstine and his father, Jack, purchased land in Kentwood and started with two pigs. Now, the farm has doubled in size (from 65 acres to 130), and the family is offering grass-fed beef and pastured pork and poultry.
Last year, Iverstine also opened a butcher shop on Perkins Road. Not only does the shop serve lunch Monday through Saturday, but Iverstine also sells every piece of meat imaginable.
In short, he's an expert when it comes to butchering.
In this week's edition of Let's Dish, Iverstine got in the kitchen to show us how to prepare the perfect pork chop with a side of braised greens.
Step 1: Iverstine uses a vertical saw to cut even-sized chops.
Step 2: Fat is trimmed off each chop. Iverstine then cleans the chop by hand.
Step 3: Iverstine seasons the chop with a healthy dose of spices from Avec Tous Spice Company.
Step 4: Before cooking, Iverstine butters the skillet. Then, he adds the chops.
Step 5: As the chops cook, Iverstine prepares a separate pan with Luckett Farms mixed greens, sweet chili, ginger and soy sauce for the side.
Step 6: After the chops are cooked for about five minutes on each side, Iverstine sears the fat to give the dish a nice char flavor. By the time this is done, the greens should be about finished, too.
WHILE YOU'RE THERE, TRY THIS
From 11 a.m. to 2 p.m. Monday through Saturday, Iverstine's butcher shop serves some choice lunch items. Iverstine uses the meats he's butchering to make excellent sandwiches that are great for those who are all about that "on the go" lifestyle.
You can't miss the daily specials or Taco Tuesdays. One special that was a hit with patrons was "The Chuck," or "The Darrell's Special," with roast beef, turkey, gravy, cheese, jalapeño mayo and shredded lettuce. The sandwich is an homage to the oh-so famous version from Darrell's in Lake Charles.
One mainstay on the lunch menu is the Hans & Franzwich ($7.99). This sandwich comes with ham, swiss, havarti, caramelized onions and beer-mustard dijonaise on French bread. Now that I've written that, I'm going to stop everything and eat one of those. Bye.
— Matthew Sigur
IVERSTINE FARMS BUTCHER
WHERE: 4765 Perkins Road, Baton Rouge
HOURS: 9 a.m. to 6 p.m. Monday-Friday, 9 a.m. to 4 p.m. Saturday, and 10 a.m. to 3 p.m. Sunday
INFO: Visit iverstinefarms.com or call (225) 349-8200.