On March 16, 2015, Jay Rainey opened his very own butcher shop and deli in Bluffton.
He offered everything from certified Angus beef, New York strip and all-natural brisket from grass-fed cows to organic, all-natural chicken breasts. Not to mention their ribs, roast beef, sausages, hams and an assortment of other meats.
But this shop isn’t just a place to buy meats; it’s also one to sit down and enjoy them. The breakfast and lunch menu offers everything from Italian sausage frittatas and breakfast sandwiches to meatball Parmesan and chili brat subs, patty melts and bacon-infused sirloin burgers. They even have prepared dinners for those looking for a quick pick-me-up to take home and warm up.
The butcher that runs this shop is none other than Jay Rainey, who you might know from running Beaufort’s Island’s Meat Market for five years. But before that, he was a sous chef on Spring Island and Dataw Island. It was while working these jobs in the kitchen that he took up a second job cutting meat and discovered a newfound passion.
“I fell in love with the whole concept – the meat cutting, the cooking, interacting with customers.
It all kind of just fit me and I said I’m going to do this some day,” said Rainey. Now his day is here. His wife Diana heads the front of the shop, greeting customers with a smile as they enter. He commands the back, preparing all kinds of delicious meats and meals for guests. At his new shop, customers can stop by, check out the glass case of assorted meats, get their favorite and go, or come in, sit down and enjoy a delicious meal.
“I like to feed people and I like them to enjoy it. I get to see it here. Plus, I get to utilize all this food I have,” said Rainey. “I get to deal with the best. If someone wants a steak, I grab it out of the counter. Then I put it right on the pan and cook it right there. Everything goes from that case to the grill to the table.”
Rainey’s excited for the fall and the upcoming holidays, because those are traditionally busy times for butcher shops.
“I’m looking forward to getting fresh turkeys, turkey dinners – prepared dinners, not prep dinners,” said Rainey. “I really want to get the word out there that we’re offering fresh turkeys, rib roast, staining rib roasts, crown roasts, bone-in rib roasts, trimmed-and-tied tenderloins.”
To find out about all the newest meats and eats at the Butcher’s Market and Deli, go to www.butchersmarketbluffton.com or call them at (843) 815-6328.
