McCann’s Local Meats
McCann’s Local Meats is a restaurant and butchery in the Rochester area that opened up in 2015. The owners, Kevin and Yeonmo McCann, strive to serve farm fresh food that is all locally grown in hopes of connecting more with the community. Customers love knowing they are being served fresh food directly from farms in the area. Since opening back up after being forced to close due to the COVID pandemic, Kevin has been able to come up with different ways to serve customers bring the community aspect back to the restaurant.
McCann’s Local Meats at night in Rochester, N.Y. on Oct. 14, 2020. McCann’s owner, Kevin McCann, had the idea to create a 24-hour meat vending machine to maintain social distancing and customer service after being closed down due to the COVID pandemic.
Kevin McCann, right, talks to Shawn Youngman, right, as he wheels out fresh meat from a truck on Oct. 1, 2020. McCann’s usually gets a one ton of fresh beef delivered every Friday from Youngman Farms.
Kevin McCann hooks up fresh beef in on Oct. 1, 2020. Before the meat gets to McCann’s, it is sent to the USDA to be killed and inspected for any diseases.
Kevin McCann tosses a piece of fat into a bucket on Sept. 25, 2020. McCann’s butchers strive to use every piece of the meat possible so that almost nothing goes to waste. They use the heart and tongue of the pigs, the bones to make broth, the skin to make chicharrones, and the meat is even sometimes used by doctors and tattoo artist for educational purposes.
Raw meat is kept in a walk-in cooler on Sept. 25, 2020. Beef sits in the cooler for 50 days unwrapped after being sliced in order to dry out and be served with maximum flavor.
Kevin McCann talks to customers, Cam and Betsy Schauf on Sept. 26, 2020. “We come here every Saturday, maybe even more since it opened. We’re friends with Kevin and we love what he’s doing here” says Betsy.
Customers line up to order at McCann’s Local Meats on Oct. 9, 2020. McCann’s daily special on Saturdays are their delicious pancakes, which makes it the busiest day of the week.
Fresh cheese, sausage, and other meets are displayed in a glass casing on Sept. 25, 2020. McCann’s gets all their food fresh from local farms and markets. Head Chef, Vickey Stafford says “everything’s fresh. I love working with fresh food, meat, veggies, bread, and cheese.”
Kevin McCann completes a transaction with customer, Steve Chatwin on Sept. 26, 2020. Chatwin says “I don’t come here often but I love the idea of fresh food. It’s just hard to live that way on a budget.”