Hidden gem in Charlotte’s Oakhurst neighborhood where the menu is as creative as the food
April 9, 2026
Q&A: Filling a meat freezer, spring menu items
Each week, we answer reader questions about food and drink in Charlotte
Q: What’s the best way for me to fill my new meat freezer?
Tom: First, congrats! I’m jealous. I wish I had the space. Your timing couldn’t be better since all indications are meat prices are about to go up significantly, a compound result of dwindling herds and the effects of the current U.S. actions in Iran (oil prices also affect fertilizer prices/availability which affects feed prices/availability). So it’s a great time to stock up. A number of local farms offer a variety of ways to get local meats in bulk. Bush ‘n Vine Farm in York, S.C. recently announced the availability of 30 lb. meat boxes. R&S Farm in Mooresville offers a range of meat box sizes containing a range beef cuts and sausages You can buy these directly from their tents during their appearances ar the South End, Ballantyne, Belmont, and Huntersville farmers markets. If you want to go even bigger, R&S will sell you a whole or half steer. That option also allows you to specify a number of custom processing requests, such as how thick you want your steaks cut. They also pork, and don’t offically offer a bulk package, but it’s definitely worth asking. Allen Family Farms in Mt. Pleasant sells a number of meat bundles as well as whole, half, and quarter shares. You’ll find them weekly at Matthews Farmers Market. Russell Brothers Farm in Midland will let you buy anything from 1/16 to a whole animal at their store on the farm. They also offer lamb. Proffitt Family Cattle Company in Kings Mountain sells 80 lb (approx.) quarter animal packages. They are also at Matthews Farmers Market.
Q: What do you look forward to most of spring restaurant menus?
Tom: Without question, soft shell crabs. The season is so short, you have to take advantage of them quickly. Technically, we’re about a week or so away from the start of the season, but Sea Level NC announced they had some this week. We should start seeing them popping up in other places soon. Also, I love seeing what the city’s premiere pastry chefs (and we have a lot of them) are creating with local spring harvests.
