Our Selection Changes

 

What you'll find in the case varies based on:

​

• What meats we're breaking down that week

• What we're making in-house (sausages, jerky, broth, charcuterie)

• The farms' delivery schedules

• Seasonal availability

​​​

Stay in the loop: Our MeatMail email goes out every Tuesday night with details on what prepared items, charcuterie, and deli items we're planning to make in-house for the week.

​

Walk-Ins Are Always Welcome

 

You don't need an appointment to shop. Just stop in during regular hours and speak with one of our team members at the counter. We accept Visa, Mastercard, American Express, and cash.​

​

When to Call Ahead

​​

Calling ahead helps in a few situations:

​

To confirm availability:

​

• Specific cuts (e.g., bavette, hanger, tenderloin, lamb chops)

• House-made items like specialty sausages, jerky, or bone broth

• Larger quantities

 

To reserve items for your visit:

​

• We'll package your order so it's ready when you arrive

• You'll pay when you pick up

 

For custom work:

​

• Unusual cuts or custom thickness

• Deli slicing

• If the shop is busy, custom cutting and slicing may take some time—we're happy to package your order while you run other errands and come back

 

For special occasions:

​

• Holiday roasts, whole turkeys, or event orders

• We place orders with local farmers over the weekend for the following week, so letting us know ahead of time helps us plan and ensure availability

​

Want more time to talk? Call in the morning before we open. The shop is quiet, and we can give you our full attention for questions about cuts, cooking methods, or planning a larger order.

 

What We Make In-House

 

We regularly produce:

​

• Fresh sausages

• Beef jerky

• Stocks and bone broth

• Charcuterie and deli items

 

These are housemade in small batches, so availability varies week to week.

​

Not Sure What to Order?

 

Our butchers can help you determine:

​

• How to cook a particular cut

• How much to buy (a general rule: 6 to 8 oz per person for boneless cuts, 12 to 16 oz for bone-in)

• What ingredients are in our sausages or prepared items

• What's coming up later in the week

• How to get the best value for what you're making. We're happy to discuss pricing over the phone and suggest cuts that work well for your recipe. Many cookbooks and websites recommend familiar cuts because they assume you don't have access to a butcher, but we can often point you toward lesser-known options that cook beautifully and cost less.

​​

If you're unsure, ask! We're here to help.

​