Walking into a butcher shop can be intimidating, especially if you’re more accustomed to taking an anonymous stroll through supermarket aisles. You grab a number. You anxiously wait for your digits to be called. You step up to the counter. You take a deep breath: you’re on.

But really, there’s no reason to feel even the slightest tinge of stage fright. That’s because, as Marissa Guggiana, co-founder of The Butcher’s Guild and author of “Primal Cuts: Cooking with America’s Best Butchers,” explains, part of a butcher’s job is to help you get the right cut for your culinary and nutritional needs. A good butcher is not concerned with judging your carnivorous chops; they’re happy to share their expertise.

And that’s a big benefit of supporting your local butcher shop. Well-trained butchers have expertise beyond simply selecting a cut of meat; they can introduce you to lesser-known cuts, and explain which cuts are best for your preferred cooking method. Moreover, they should offer guidance for preparing your meat, so it’s ready for the fire when you’re ready to chow down.

While there’s no need to fret about butchering your meat-counter order, there are a few things you can do to make your butcher-shop visit a savory success. Guggiana offers these tips.

Know your preferred cooking method

Guggiana reminds us that the type or cut of meat you choose should largely depend upon the way you intend to prepare it: Do you plan to roll out the grill for an all-day affair, or are you in need of a quick, easy stovetop dinner? “Sharing this information with your butcher will allow him or her to give you a range of options,” Guggiana explains. “It’s a great place to start.”

When making your final decision, don’t forget that your butcher can help lessen the time it takes your meat to reach your table. This is where some of the fun jargon comes into play: Guggiana lists “boning something out” (removing the bone), butterflying (filleting a fine-muscled cut such as tenderloin into a whole, thinner piece so it can be cooked faster and easier), and skewering (cutting meat into uniform pieces and sliding it into a skewer) as just a few of the prep tasks your butcher can handle, depending, of course, on the type and cut of meat you choose.

Don’t hesitate to share your dietary needs

The carcass of an animal, Guggiana explains, is divided into main muscle groups called primals, which vary in cooking applications as well as nutritional qualities. With sound knowledge of each primal, an expert butcher can help you choose a cut of meat that fits your diet best and, if applicable, customize your choice to meet your needs. Guggiana refers to ground meat—which she expounds as an easy-to-cook, economical protein option—as an example. “At a butcher shop, you can get ground meat that comes entirely from one animal with a fat ratio of your choosing; they’ll grind it fresh for you. It’s an absolute treat—and totally different, in my opinion, than what you’ll find at a supermarket,” she says.

Be open to new eating experiences

It’s easy to get stuck in a diet rut. “We humans tend to have a limited desire,” Guggiana says. “We like things we’ve eaten at restaurants, or things that are easy to cook. This can be challenging for butchers who are trying to sell an entire animal.”

Not only does exploring the different parts of an animal add variety to your diet but it also, according to Guggiana, affords you a better value. She recommends perusing the entire meat counter, which is often divided up into the different parts of an animal (i.e., steaks are in one section, roasts are in another, etc.) and arranged from least expensive to most expensive, to get a sense of what your butcher offers. “Take a look at the cheaper parts,” Guggiana advises. “They’re more interesting, but they may require more cooking knowledge.” Once again, your butcher’s expertise proves golden: “A good strategy is to pick something out that you can afford or have never eaten, and then ask your butcher for directions on how to prepare it,” she advises.

Guggiana also calls for expanding your meat repertoire to include animals you might normally pass up. That’s because each type of meat has its own nutritional qualities. “For example,” she says, “chicken is fine, of course, but because it doesn’t live that long, it doesn’t develop the complex nutrients found in, say, beef, which is alive for four to five years. And don’t forget about rabbit, venison and lamb.”

Have a conversation with your butcher

When it’s all said and done, Guggiana says the most important thing to remember when visiting your local meat market is to “engage in a discussion with the butcher,” which she jokingly adds, “isn’t like talking to a barista in a hipster coffee shop—your butcher is there to be a resource, not to make you feel like a moron. After all, if you leave with the right kind of meat, you’re more likely to come back.”

So what’s the easiest way to start a conversation with the men or women slinging those sausages and steaks behind the counter? “It really has nothing to do with using the right terminology,” Guggiana says. “It’s about being genuine, having confidence in what you want, asking questions, and taking delight in selecting and cooking your meat.”

Turns out ordering meat at the butcher shop is a total piece of cake.