Summer is grilling season on the South Shore and Teodora’s Boucherie Gourmande has everything you need for a memorable backyard feast. The artisanal butcher shop opened its doors in Cohasset in September of 2023 and has already become a destination for chefs and home cooks seeking the highest quality of farm-fresh meats. The shop’s owner is Cohasset resident Rosangela Teodoro, a skilled butcher, farmer, and third-generation cattle rancher who has a warm smile and a wealth of knowledge. 

Growing up in Brazil, Teodoro’s father taught her all about the cattle business. He also instilled her with a deep-rooted respect for the earth and a commitment to ethical and sustainable farming practices. 

“My father is my true inspiration and my fortitude comes from him,” says Teodoro. 

In many ways, Teodora’s Boucherie Gourmade is a tribute to her father’s legacy. There’s a mural depicting his image on the back wall and decorative elements reflecting her family’s ranching traditions are peppered about the store. 

At the center of the shop, a sleek Italian-made display case is tastefully arranged with an assortment of beef, chicken, pork and lamb products. There are stacks of hand-ground burgers, homemade meatballs, marinated chickens as well as classic pincushion chickens (a favorite of chef Julia Child), lamb koftas, briskets, Halal whole chicken and ducks. Many South Shore clients come in for her prime steaks, from the impressive Cowboy Ribeye to the marbled Wagyu steak (Teodora’s signature steak).

“Grass-fed beef is sweeter,” says Teodoro, who believes the secret to a delicious cut of meat all comes back to how the animal was raised. She procures all of her products from a few hand-selected farms in New York that practice transparency and compassionate treatment of animals. “It’s all about respecting the earth and respecting the animals,” she says.

Teodoro still oversees her family’s ranch in Brazil from afar, though she does not source from there. She is committed to serving and educating her South Shore customers and in the future she plans to host educational events at her shop, fostering an appreciation for the skills involved in traditional butchery, and teaching customers the best way to prepare each cut of meat. Her long term goal? “I’d like to buy a farm in New York where I can raise cattle and continue the legacy my father started.”

To learn more, visit teodoras-boucherie.com.