Luigi Paroli

Master Butcher Luigi Paroli partnered with Nick Addante to open Arcadia Meat Market.

Nick Addante and Luigi Paroli’s days begin early, at 6 a.m. in fact. Their first task is to get the display case ready for the day. Next, they have to grind and cut up all the fresh meat in house, along with making their own sausage. They keep cases well- stocked, help customers with their orders, and custom cut meat to fulfill requests. 

This is the life of the newest butcher shop in town, the newly opened Arcadia Meat Market on 40th Street and Indian School Road. The market opened on January 11, and according to Addante, business is booming. 

“The quality of our meat is better than any,” Addante said. “We sell healthy animals that are raised humanely and sustainably.” 

While working in the grass-fed beef industry as a partner in the Arizona Grass Raised Beef Company, Addante witnessed a growing demand for healthier meat. He also worked with local farmers and ranchers who, while too small to sell their meat to the larger grocery chains, wanted a shop to showcase their products.  

Enter Paroli—a Master Butcher from New Zealand, who was doing consulting work for Arizona Grass Raised Beef Company. Addante approached Paroli, and with their mutual desires to bring healthy meat to the marketplace, they set out to open Arcadia Meat Market. 

One of the most important steps in establishing their butcher shop was to cultivate even more beneficial working relationships with local farmers and ranchers who share their commitment to healthy and humane animal practices. The meat offered in the shop is tagged with the name of the farm or ranch from which it originated, so customers never have to wonder about the source of their food. This dedication to providing the finest local products is why the owners believe Arcadia Meat Market is seeing such success.  

“All our meats are free-range and pasture-raised, never had any antibiotics or hormones, and the animals we sell have always eaten healthy food resulting in the best quality meats,” Addante said. “We believe that healthy animals raised in open pastures make for a healthier planet and healthy, happy customers.” 

People really are what they eat. Many studies have been published supporting the health benefits of eating grass-fed, pasture-raised, free-range, organic, antibiotic- and hormone-free and non-GMO meats and food.  

The Mayo Clinic’s website lists numerous potential benefits of eating grass-fed beef, including:  less total fat, more heart-healthy omega-3 fatty acids, more conjugated linoleic acid, which is a type of fat that’s thought to reduce heart disease and cancer risks, and more antioxidant vitamins, such as vitamin E.  

“We work with producers that care about our planet and the animals they raise,” said Addante. “Our ranchers practice sustainable farming methods so their business may continue to thrive for generations to come.”