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The Boston Globe

Food & dining

Q & A

M.F. Dulock Pasture-Raised Meats gets to meat of good butchering

In September, when Michael Dulock opened M.F. Dulock Pasture-Raised Meats in Somerville, the butcher had to retrain some customers used to unlimited cuts of meat. “Our biggest challenge is getting people away from the commodity model, which dictates you can have whatever you want, whenever you want it, and as much of it as you want,” says the 39-year-old Everett native. “That’s very contrary to what our model is. We’re trying to reconnect people with their food supply in understanding that if I get a 1,000-pound steer, I get eight pounds of tenderloin. It becomes a challenge, but we’re finding that a lot of the customers coming through the door are willing to accept that this is the way the animals are built.”

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