We use mainly Choice cuts of meat with some Prime in order to deliver to you the perfect combination of flavor and marbling.
What’s more, our Bone-In Steaks and Roasts come from Hanging, Air-Dried Beef. This allows for the natural aging of the meat, which is essential to any steak’s texture and flavor.
We cut steaks and roasts to order, providing custom thicknesses and weights.
Below are pictures of the showcase split into the Left and Right so that you can see them better.
What’s So Special About Hanging Meat?
Meat is meant to hang in a cool place so that it can dry and age naturally, ripening and tenderizing. The meat itself breathes, and the tissue begins to break down on a cellular level. Actually, a good piece of meat should be about a month old before we finally cut it for you. Processed, sealed steaks from the supermarket simply cannot compete.
We keep our Bone-In, Hanging Meat in a side cooler.
Just ask us and we’ll cut you any of the following:
- Porterhouse and T-Bone Steaks
- Bone-In Sirloin Steaks
- Rib and Delmonico Steaks
- Shell and New York Strip Steaks
- Prime Rib Roasts
- Fresh Hams
- Pork Loin Roasts; try one stuffed with Sausage Meat!
- …plus anything else that Beef or Pork have to offer!
We carry our hanging meat the old-fashioned way: on meat hooks. Our Beef, Lamb and Veal come in as whole pieces, and from that we cut you steaks like this!
Pheasants, Ducks, Turkeys and Quail
as well as
Whole Pigs for Roasting; we’ll even SMOKE it for you!