Page 68 - South Mississippi Living - November, 2020

DINING 4 BULLS
ADDRESS:
2501 Bienville Blvd., Ocean Springs
PHONE:
228.334.5215
WEBSITE:
4bullsmeat.com
Butchery:
9 a.m. – 6 p.m. Mon.-Fri., 10 a.m. – 4 p.m. Sat.
Deli:
10 a.m. – 4 p.m. Mon.-Fri. 11 a.m. – 3 p.m. Sat.
Raspberry jam braised beef lets.
story and photos by Kimberly Rasmussen
68 | November 2020
www.smliving.net | SOUTH MISSISSIPPI Living
On a late Sunday afternoon, a
small stack of smoke wafts from the chimney of my modest charcoal grill and floats steadily down the bayou. The aroma of hickory and oak lump charcoal permeates the air. Inside, a generous portion of beef rests calmly on the grates. Referenced on the West Coast as a Santa Maria steak, the tri- tip is an approximate five-pound cut of meat from the bottom sirloin of a cow. While it’s not locally known as a go-to choice, it should be. It is tender and juicy and served best grilled
or smoked. The best part is that
this epicurean marvel can be found locally at 4 Bulls Butchery and Deli.
As a child, Roy McKenzie was raised among a generational lineage of cattle farmers and butchers. Throughout high school, Roy worked in the meat room at the local Slidell Delchamps. He continued to pursue
a career in butchery and the grocery industry, all the while cultivating his passion for becoming the best in the business. His talents and skills would earn him back to back national beef stampede awards and a name that
is recognized amongst the top in his field.
It seemed only natural that Roy and his wife, Gerri, an Ocean Springs native, would settle on the Coast and open what is quickly becoming one of the best meat markets and delis around. 4 Bulls offers an expansive selection of meats, seafood, poultry and sides. Rubs and marinades are readily available, but as I would learn, a little salt and pepper would go a long way.
In order to fully appreciate the butchery experience, I sampled the cuisine at my own leisure in my own backyard. Armed with an ample