In an age of self-checkout lanes and pre-packaged groceries, finding a knowledgeable butcher behind the meat counter has become increasingly rare. But at Piggly Wiggly Birmingham, it’s still part of the experience.
Whether you’re planning a weeknight dinner, smoking a brisket for the neighborhood, or preparing the centerpiece for a holiday gathering, our in-house meat specialists are here to help you choose the right cut, answer your questions, and make sure you leave with exactly what you need. It’s personalized service backed by years of experience—and it’s one of the reasons so many Birmingham families continue to trust The Pig for quality meat.
Meet Josh Lapidus, Head Butcher at The Pig
For Head Butcher Josh Lapidus, every recommendation starts with one simple question: What are you cooking?
That conversation helps him guide customers toward the right cut—not just the most expensive one. Whether someone is making fajitas, a Sunday pot roast, or steaks for the grill, Josh believes choosing the proper cut is just as important as the recipe itself.
“I would not put anything out in that case that I would not take home to my family,” Josh says.
His expertise is built on far more than years behind the meat counter. Josh earned his degree in Meat Science from Auburn University after discovering the university’s USDA-inspected meat laboratory, where he studied every stage of meat production—from livestock evaluation and carcass grading to fabrication, food safety, aging, and retail butchery. That formal education gives him a unique perspective on helping customers understand not only which cut to buy, but why.
His passion for the craft also runs in the family. Josh’s great-grandparents operated a butcher shop in Montgomery, Alabama, where his great-grandmother even developed a signature steak seasoning that remains a favorite in his own kitchen today.
Today, Josh combines that heritage with his professional training to help Birmingham shoppers shop smarter. Whether he’s recommending an overlooked cut like a tri-tip or Denver steak, explaining why marbling matters more than color, or helping someone stretch their grocery budget without sacrificing flavor, his goal is always the same: helping every customer leave confident they’ll serve an unforgettable meal.
Josh frequently recommends Certified Angus Beef because of its consistent marbling, tenderness, and flavor. Learn what sets Certified Angus Beef apart and why it’s trusted by chefs, butchers, and backyard grillers alike.
Our experienced in-house meat specialists are here to help you choose the right cuts, answer your cooking questions, and make every meal a success.
Why Shopping with an In-House Butcher Makes a Difference
Walking up to the meat counter isn’t just about picking out dinner—it’s an opportunity to get advice from someone who understands the science, craftsmanship, and preparation behind every cut.
For Josh Lapidus, every conversation starts the same way: “What are you cooking?”
That one question tells him almost everything he needs to know. Someone making fajitas needs a different recommendation than someone smoking meat for twelve hours. A family feeding four has different needs than someone hosting twenty guests for a backyard cookout.
“We’re not here to sell you the most expensive cut,” Josh says. “We’re here to help you choose the right cut.”
Sometimes that means recommending a classic ribeye. Other times it means introducing customers to lesser-known cuts like a tri-tip, Denver steak, flat iron, or chuck eye—cuts that often deliver exceptional flavor and value when prepared the right way.
Josh also encourages customers to think beyond what’s already packaged in the meat case. Need a whole chicken cut into pieces? Want steaks cut thicker for reverse searing? Looking for a roast trimmed a certain way? Just ask. The butcher counter is there to make your meal easier, not just sell what’s on display.
The Difference Between Looking Good and Eating Great
One of the biggest misconceptions Josh hears is that the brightest red steak must be the best steak.
According to Josh, that’s not always true.
“When meat is exposed to oxygen, it naturally blooms into that bright cherry-red color people expect to see,” he explains. “Color alone doesn’t tell you how good a steak is.”
Instead, Josh looks for the characteristics that truly affect eating quality: marbling, muscle structure, trimming, and choosing the right cut for the way it will be cooked.
“I shop for marbling,” he says. “That’s what brings flavor and tenderness.”
It’s the kind of knowledge that comes from earning a degree in Meat Science—not simply working behind a meat counter—and it’s something Josh enjoys sharing with customers every day.
Want to learn more about why marbling, color, aging, and muscle structure matter? Read our complete guide to Meat Science and how it affects the quality of every cut.
Ask Your Butcher
Many shoppers don’t realize just how much their neighborhood butcher can help.
Josh encourages customers to ask questions and use the meat counter as a resource, whether they’re planning a weeknight dinner or a special celebration.
Some of the best questions to ask include:
- What’s the best cut for what I’m making? The right cut can make all the difference in recipes like roasts, fajitas, steaks, or barbecue.
- Is there another cut you’d recommend? You may discover a lesser-known favorite that offers incredible flavor at a better value.
- Can you prepare this differently? Our butchers can cut thicker steaks, trim roasts, or break down whole chickens to fit your recipe.
- What would you choose? According to Josh, that’s one of the best questions a customer can ask.
“Our job is to help you leave with confidence,” he says. “If your guests ask where you got that meat, we’ve done our job.”
Your neighborhood butcher can help you choose the right cut, recommend alternatives, and prepare meat to fit your recipe and cooking method.
Meet the Meat Specialists at The Pig
The meat department at Piggly Wiggly Birmingham is built around relationships as much as quality.
“Our customers don’t ask for ‘the butcher,'” Josh says. “They ask for Josh, Alex, or Torin.”
That’s the difference an experienced neighborhood butcher makes. Over time, customers get to know the people behind the counter, trust their recommendations, and come back because they know they’ll receive honest advice and quality products every time they shop.
Whether you’re planning burgers for the family, smoking a brisket for the neighborhood, or preparing the centerpiece for a holiday meal, our meat specialists are here to help you choose with confidence.
Before your next shopping trip, download the ThePigBham App on the App Store or Google Play.