Southern Meat Market: Serving Rock ‘n Roll, Service and Good Prices



After more than 100 years in the same building, Southern Meat Market is moving to a new location on Park Avenue not far from Pete and Sam’s.

 

The move, tentatively set for mid-March, will be a homecoming of sorts for owner Randy Stockard, who operated a much-loved bar called Poor Red’s not far from the market’s soon-to-be new home.

 

We need a retirement home for all the old rock ‘n rollers,” Stockard said with a laugh, relishing his long-standing ties to the Park Avenue location. “And it’s time to move. There’s only so much you can do with a building that dates back to the Civil War.”

 

Tenants think the building that straddles Southern and Highland avenues will be demolished and redeveloped for retail use, including a McDonald’s restaurant. “That’s the rumors we are hearing, but we don’t for sure,” Stockard said.

 

Although I’d driven past the market for years, I hadn’t ventured inside until a few days before Christmas when I wanted a standing rib roast, cut to order. I was impressed by Stockard’s likability and the market’s service and price. Plus, an eclectic assortment of music memorabilia and a red lettered sign for T-Bone steaks painted on the market’s outside wall give the place a charming and funky appeal.

 

The market’s beef also is quite good, sourced primarily from Wisconsin because “they know how to raise the best cows,” Stockard explained.

 

Our holiday prime rib was indeed tender and deeply flavored, thanks in part to Tony’s preparation. He cooked the meat on our Weber grill (two hours at 350 degrees) and followed this Prime Rib with Garlic and Blue Cheese Dressing recipe precisely.

3507 Southern Ave. (901-2674)

Edit ModuleShow Tags

Most Popular

Rizzo’s Diner Settles Into Its New Home on South Main

Chef Michael Patrick mixes new dishes with favorites from first restaurant down the street.
2015.03.20 01:32 PM

Porcellino’s Craft Butcher Opens Next Week on Brookhaven Circle

Chefs Andrew Ticer and Michael Hudman combine custom cuts, house-made pastries, and nitrogen infused cold brew at new craft butcher shop.
2014.12.19 07:34 AM

Sauce and Toss 10 Seasoning Flavors at The Wingstop on Poplar in East Memphis

2012.12.19 10:33 AM
Edit ModuleShow Tags

Related Stories

Here’s Jennifer Chandler’s Easy and Delicious Recipe for Pesto Pasta Salad

It’s time to make pesto pasta salad to welcome the start of spring.
2015.03.27 08:28 PM

Rizzo’s Diner Settles Into Its New Home on South Main

Chef Michael Patrick mixes new dishes with favorites from first restaurant down the street.
2015.03.20 01:32 PM

Maui Brick Oven: Germantown Gets a Gluten-Free Place of Its Own

Along with pizza, Maui serves salads, finger foods, and grain bowls. And it’s all good.
2015.03.10 06:05 PM

Add your comment:
Edit ModuleEdit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags