Why We Trust Lowry Hill Meats


A lot of people have a lot of good things to say about Lowry Hill Meats, and here’s mine. When I took a friend out to eat in the Twin Cities for the first time, I trusted the cheeseburger at Lowry Hill Meats to be his first dinner with me. I didn’t have time to ask him how it was when he finished, because he went from finishing the cheeseburger right into picking meat bits off the floor of his little snack boat. He finished with that, and went right into howling about how this was the best burger he’d had in Minnesota thus far. That’s how it was.

You already know this about the Lowry Hill Burger, and that’s one reason you trust Lowry Hill Meats. Look at that burger. It’s just lettuce, caramelized onions, and a pork fat bun, but it’s delivered with … dare I say unshakable virtue? Phrases like “craft meat,” “local sourcing,” and “cooking with care” have been abused by modern marketing, but the Lowry Hill Burger is an example of what that’s all supposed to taste like. How much is a cheeseburger at your favorite spot now? Thirteen bucks? Fifteen? The Lowry Hill Burger is a dictionary example, and it only costs $10. That’s insane.

While my friend was speed-dating that cheeseburger, I was having similar wows while eating a turkey melt. Again: an example. Hold it under the light. Notice the mustard seeds and thick, oozing cheese. That’s rosemary bread, if you’re wondering. I’m serious: if you want to make a turkey melt, make it like this or don’t make one at all.

On a subsequent visit, my turkey was slices were thin and lunch meat-like. I prefer these big turkey planks, but that’s purely aesthetic.

At the top of the sandwich board is the French Exit, a pretty straight forward meat-and-cheese on filone bread with mustard. It comes cut in half, which makes it perfect for passive-aggressively sharing-but-not-sharing with your significant other. No, really, it’s for you. Oh, I can have a bite? Thank you! I took too big a bite and I might as well eat this half? If you insist …

The roast beef sandwich comes on the same bread. There’s a beet horseradish spread that’ll drip everywhere and turn your dining spot into a Dexter-esque murder room if you’re not careful, and is this good enough to lose control over? You know it is. They put butter on this one, too.

It’s called Lowry Hill MEATS, and MEATS you shall have. In big red letters lit up just past the entryway, MEATS. In the display cooler two or three steps past the door, MEATS. They range in appearance from “intriguing” to “magazine cover-ready.” You should have seen my face when I told my friend “Oh yeah, Lowry Hill Meats has been here forever” only to be corrected by a staff member. Lowry Hill Meats, turns out, has only been here since 2015 – but can you imagine the city without it? It’s already that tightly woven into the Twin Cities experience.

The cheeseburger brings a lot of first-timers, I bet, but I hope you’re not leaving without MEATS.

Roast Beef Sandwich

One of the best turkey burger I’ve ever had is still be the one I made at home with ground turkey from Lowry Hill Meats. At $6 per pound, this ground turkey practically breaks my imaginary bang-for-buck scale. There’s an Argentine chorizo bratwurst made with beef, bacon, and three more lines’ worth of seasonings. Red wine happens to be one of them. So do chili flakes. The brats weren’t always on regular rotation, but are now that Linden Hills restaurant Martina serves them. Lucky them. Lucky us.

I splurged on a 20-some-dollar big cut of tri-tip steak one day for a picnic, and was glad. The MEATS can get pretty expensive at Lowry Hill Meats, but they’ve had plenty of opportunity to break my trust and haven’t yet. Even the drinks they sell: a staffer recommended I try a bottle of citra hop kombucha with my sandwich, and I really liked it.

To use a line from Ice Cube, they do it how it should be done.

They sell cheeses, sauces, T-shirts and other various goods; and there’s a schedule of events on a paper roll on the wall. You can find more information about their meats, including sourcing information, on their website. You can also find details about their meat club, which thankfully exists. If you want to learn butchering a half-hog or making your own sausages, Lowry Hill Meats offers classes.



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