4505 Meats Butcher Shop

Grass fed beef is among our favorite things to have hanging in our walk-in refrigerator. It tastes like it should, BEEF. Often times we are working with dry aged beef. The flavor that develops from the dry aging process imparts a unique depth and helps tenderize the meat. We love portioning thick cut steaks, roasts, and grinding our custom burger mix fresh on a weekly basis. Try one of our vibrant, thick cut ribeye steaks and you will know what we are talking about. Although the bulk of our beef is 100% grass fed, we occasionally stock special items, such as grass fed/grain finished, dry aged prime rib roasts. The nutty flavor and tender texture are a fantastic pairing for a special feast.

Premium Pastured Pork. Whether we are making Chicharrones, sausage, thick cut pork chops, brined roasts or smoked bacon and jowl, this versatile animal is a pleasure to work with. Some of our favorite breeds include Duroc, Berkshire, Tamworth, and different types of crosses. This animal is a meaty blessing, and has a diverse potential for fresh, cured, and smoked applications. Try our cured, smoked pork jowl or liverwurst and you will know what we are talking about.

Succulent, tender pastured lamb are great animals to work with because of their manageable size. In fact, this is how Ryan learned how to start working with larger whole animals. The portions are much smaller than pork and beef, but no less flavorful. Lamb is always what we suggest to those who would like to begin practicing butchery in a home setting. We love taking the flavor of lamb and mixing it with spicy, bold flavors like our custom Harissa spice blend. Try the merguez sausage and you will know what we are talking about.

Grass fed, dry aged beef from Magruder Ranch on a house made buttery sesame scallion bun (gruyere, lettuce, sliced red onion, and secret sauce)

Our hand made 100% Lamb sausage with bold and spicy harissa, red onion, a touch of vinegar, served with fresh greens and citrus vinaigrette