Teodoras Boucherie Gourmande

Teodoras Boucherie Gourmande Your local butcher shop in Cohasset Massachusetts. Whole animal butcher.

We offer delicious, personalized and craft-cut farm-fresh beef, chicken, lamb, and pork sourced sustainably from transparent, origin-conscious, and fair-trade farms.

The long weekend is here.This is when the grill stays hot, the table gets crowded, and no one is in a hurry to leave.Tha...
09/03/2026

The long weekend is here.

This is when the grill stays hot, the table gets crowded, and no one is in a hurry to leave.

That is my kind of meal.

A good steak. Burgers passed around. Something marinated, something simple, and enough for one more person than you planned.

If you are cooking this weekend, come tell me who is coming and what is going on the grill. I will help you choose well.

We are here all weekend. Come see us at the counter.

The first lesson my father taught me about butchery had nothing to do with a knife.He taught me to take care of the land...
08/29/2026

The first lesson my father taught me about butchery had nothing to do with a knife.

He taught me to take care of the land and the animals, and they will take care of us.

Growing up in a family built around farming and butchery, I watched my father, Manoel, feed the people who worked beside him. My mother, Julieta, kept a handwritten ledger built on honor. Together, they taught me that trust is not something a business says. It is something a business practices.

Those values came with me to Cohasset.

I choose carefully. I handle every cut with respect. I answer questions honestly. If I sell it, I can account for it.

I am a third-generation butcher. Teodora’s carries my family’s legacy, and the promise I make every day.

Butchery is not a product. It is a responsibility.

Come meet me at the counter.

Happy National Burger Day! 🍔Today, we’re celebrating one of the grill’s greatest creations. Whether you keep it classic ...
08/27/2026

Happy National Burger Day! 🍔

Today, we’re celebrating one of the grill’s greatest creations. Whether you keep it classic or prefer something a little more adventurous, an unforgettable burger always starts with exceptional meat.

And there’s more to explore: our new **Butcher’s Burger Flight** features six signature blends, with six 8-ounce patties and three pounds of burgers in one curated package, perfect for tastings, cookouts, or sharing.

Already have a favorite? Several of our burgers are also available individually.

Order online or visit us at Teodora’s Boucherie in Cohasset.

American Wagyu vs. Japanese Wagyu. Same name, very different steak. 🥩Here’s the difference:🇺🇸 American Wagyu is typicall...
08/25/2026

American Wagyu vs. Japanese Wagyu. Same name, very different steak. 🥩

Here’s the difference:

🇺🇸 American Wagyu is typically produced by crossing Japanese Wagyu genetics with American cattle breeds. The result is a steak with beautiful marbling and richness, while still keeping that familiar beefy flavor and texture many people expect from a great steak.

🇯🇵 Japanese Wagyu comes from specific Japanese cattle breeds and is produced under strict standards. It’s known for exceptionally fine, abundant marbling that creates an intensely rich, buttery texture. Authentic Japanese Wagyu is also graded under Japan’s own system, with A5 representing the highest yield and quality combination.

Neither one is simply “better.” They’re two different eating experiences.

American Wagyu gives you that balance of marbling, tenderness, and traditional steak character. Japanese Wagyu takes richness and marbling to another level, which is why it’s often enjoyed in smaller portions.

And if you’ve been wanting to experience Wagyu for yourself, we carry Wagyu right here at Teodora’s Boucherie Gourmande. Stop into the butcher shop and we’ll help you choose the right cut for the meal you have in mind.

Know what you’re buying. Know what makes it special. Then enjoy every bite.

Two weekends. Then Labor Day, and that's summer.It goes like this every year on the South Shore. You mean to have people...
08/23/2026

Two weekends. Then Labor Day, and that's summer.

It goes like this every year on the South Shore. You mean to have people over. You mean to use the grill more. You mean to sit outside long enough that it gets dark while you're still at the table. And then it's October and the cover's back on.

So this is the nudge from your New England butcher.

Pick a night before Labor Day. Ask the people you've been meaning to ask. Cook something you'd be a little proud of.

If you want help deciding what, that's the job, and it's the part we like most. Tell us who's coming and what you're cooking on. We'll point you at the right cut.

Come see us at Teodora's before the summer runs out.

750 Chief Justice Cushing Hwy, Cohasset
Open Mon–Sat 10–7, Sun 10–6
(781) 923-1104

Order online for pickup. Link in bio.

If you've driven past Teodora's and wondered what's inside, come in and take a look.A counter with someone behind it who...
08/22/2026

If you've driven past Teodora's and wondered what's inside, come in and take a look.

A counter with someone behind it who will actually talk to you. Prime beef, chicken, pork, lamb. A mural of my father, Manoel, on the back wall. Ask us about it sometime.

And one of the best parts? You don't need to know exactly what you want. That's the whole point of a butcher shop. You say "six people, Sunday, I've got a grill," and we take it from there.

Come in and say hi.

750 Chief Justice Cushing Highway, Cohasset
Open Mon-Sat 10-7, Sun 10-6
(781) 923-1104

Order online for pickup: Link🔗In Bio
teodoras-boucherie.cloveronline.com

Buying meat well begins before the pan. It begins with knowing what to look for.I’m honored to be featured in Martha Ste...
08/17/2026

Buying meat well begins before the pan. It begins with knowing what to look for.

I’m honored to be featured in Martha Stewart, sharing how I approach Costco’s meat case. From chuck roll and whole tenderloin to brisket and USDA Prime beef.

Costco’s buying power can create real value, particularly for families and anyone with freezer space. But value still requires judgment: bright color, firm texture, intact packaging, the appropriate grade, and a cut suited to how you plan to cook.

Knowledge restores connection. Connection restores quality.

Read the complete article through the link in bio.

Photo: Getty Images / Martha Stewart

For me, it’s never just about selling meat, it’s about helping you bring something special to the table. I choose every ...
08/15/2026

For me, it’s never just about selling meat, it’s about helping you bring something special to the table. I choose every cut with quality, freshness, and your family in mind.

Come visit me at Teodora’s Boucherie, and let’s find the perfect cut for your next meal. 🥩❤️

-Rosangela Teodora

A 1,200 pound steer yields roughly eight pounds of true center cut filet.That’s it. That’s why it costs what it costs.Th...
08/12/2026

A 1,200 pound steer yields roughly eight pounds of true center cut filet.

That’s it. That’s why it costs what it costs.
The tenderloin sits tucked under the spine, along the inside of the ribs. It does almost no work — the muscle never bears weight, never toughens. Which is exactly why it’s the most tender cut on the animal, and also why it’s the leanest, and why it needs a careful hand.

HOW TO COOK IT
→ Salt 45 minutes ahead. Pat dry right before cooking.
→ Cast iron, screaming hot. 3 minutes per side for 1½ inch.
→ Sear the edges too: stand it on its side with tongs, 30 seconds around.
→ Butter, thyme, garlic. Baste 60 seconds.
→ Pull at 125°F for medium-rare. It climbs 5 degrees while resting.
→ Rest 8 minutes. Non-negotiable.
Do not cook filet past medium. There’s no fat to save it.
Center-cut Prime filets are in the case today. Pickup link in bio, or call (781) 923-1104.
Happy National Filet Mignon Day. 🥩

Tomorrow is National Filet Mignon Day.Filet comes from the tenderloin: a muscle tucked under the spine that does almost ...
08/11/2026

Tomorrow is National Filet Mignon Day.

Filet comes from the tenderloin: a muscle tucked under the spine that does almost no work. Never bears weight, never toughens. That's the whole reason it's the most tender cut on the animal, and it's also why it's the leanest.

Two things worth knowing before tomorrow:

→ Center cut is the part you want. The tapered ends cook unevenly, which is why a good filet is always cut from the middle.

→ Filet is lean, so it needs help over high heat. Wrap it or bard it if you're grilling. Butter it if you're using a pan.

Pre/order for pickup at the link in bio, or call (781) 923-1104.

Address

750 Chief Justice Cushing Highway
Cohasset, MA
02025

Opening Hours

Monday 9am - 7pm
Tuesday 9am - 7pm
Wednesday 9am - 7pm
Thursday 9am - 5pm
Friday 9am - 7pm
Saturday 9am - 7pm
Sunday 9am - 7pm

Telephone

+17819231104

Website

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