Our thicker cut pork chops on the bone cook up juicier and more flavorful than ever.

We age these delicious cuts, making the meat more tender because the natural microbes and enzymes break down the tissues in the muscle into a buttery, denser, beefier-tasting treat. Our selection includes Dry Aged NY Strip and Dry Aged Boneless Ribeye.

A perfect entrée for special meals, our roasts are extremely easy to prepare and make an impressive centerpiece. We can cut to suit every budget and every size gathering.

This steak is cut from the back portion of the animal, right after the shortloin. Very lean but still packed with flavor. Great on the grill, broiled, or pan fried.

So delicate and lean, mignon actually means “small” in French. As such, we cut perfect portions from the most tender muscle of the steer, the tenderloin. Butcher’s Mark filet mignon has a buttery tenderness that will utterly delight steak lovers.

Harvested from the rib section of the steer, our rib-eye has beautiful, deep marbling and mountains of flavor. Of course, we trim each cut perfectly so it will melt in your mouth.

Guess what? This is just like our boneless Ribeye except, you guessed it, it has the bone in it. So the internal marrow adds a robust flavor you won’t soon forget.

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. 

Our NY Strip is a premium cut from the short loin and is particularly tender because it comes from a muscle that does little work. 

Stop in and ask us about our selection of these tasty meats.