Why Choose Our Meats and Poultry

why-bone-in

Why Choose Bone-In
The meat cooks uniformly, and is therefore juicier and more flavorful throughout when it is bone-in. It is now cooking not only from direct heat, but also from heat transference through the bone. Our personal favorite style!

Delicious and juicy closeup of seasoned chicken thighs being coo

Why Choose Bell & Evans Poultry
In our humble opinion, it is the #1 tasting AND satiating organic-style, hormone and antibiotic-free poultry on the market. These all natural chickens are humanely-raised and fed an all-vegetarian, organic diet with grains grown solely in the United States. They are also 100% air-chilled, and therefore do not retain any water. A true-to-form investment in your belly, your taste buds, and your well-being!

why-lamb

Why Choose our Lamb
We promote Choice, Spring-graded and Domestic lamb ONLY, assuredly a step and a half up from the Australian or New Zealand lamb you’ll find most everywhere else. Typically milk-fed, you can count on Spring lamb for a uniquely healthy look, and an appreciable difference in meat-to-bone ratio, flavor, and tenderness alike. A taste truly unlike any other!

why-kobe-wagyu

Why Choose Kobe Wagyu Beef
This diamond in the rough comes from the specially-bred, humanely-raised Wagyu Cattle, widely regarded as one of the most tender and flavor-packed cuts in the world. Thanks to its exquisite marbling, the beef quite literally melts in your mouth, and creates a taste and texture unmatched by the overwhelming majority. To top it all off, Kobe beef is particularly rich in vital nutrients and vitamins, monounsaturated fats, Omega-3, and Omega-6 oils. A uniquely healthy fat profile, and surely well worth the extra dollar!

why-dry-aged

Why Choose Dry-Aged Beef
Simply stated, thanks to 28 days straight of acid removal, the taste is sweeter and the meat is appreciably more tender. Also well worth the extra dollar!

Dry aged rib eye steaks on the salad leafs

Why Choose Prime Grade?
The highest graded meat on the market, and untouchable on the texture, tenderness and marbleization scales. These cuts are some of the most flavor-packed and juiciest in the world: A true slam dunk, Blake The Butcher Style!

why-cert-angus

Why Choose Certified Angus Beef
From the specially bred, humanely-raised Angus cattle, this coveted lineage must meet a very specific standard of marbling: a standard which, for all intents and purposes, ensures a product that stands amongst some of the top-rated choice and prime grade beef on the market*. Best known for its unique combination of tenderness, juiciness, and flavor, Certified Angus is a beef lover's favorite!

why-veal

Why Choose our Veal
We promote Nature Milk Fed, humanely-raised and Domestic veal ONLY. Consumption of the mother’s natural milk (hence, “Nature” milk), loaded with vitamins and nutrients, and free of any fillers, hormones, and antibiotics ensures a quality, color and flavor unmatched in the majority of the domestic market. Healthier looking, healthier tasting, and just flat out delicious. The Nature Milk Way.

why-pork

Why Choose Berkshire Black Pork
Recognized by most as the Kobe Beef equivalent of Pork, the Berkshire line is best known for its unique combination of marbling and texture, and a bold, darkened color (preferred by most) which tells the story in itself. Extraordinarily tender, juicy, and as rich-in-flavor as it gets, this All-Natural class of its own is humanely-raised in a low-stress environment; fed a grain-based, 100% vegetarian diet; and is entirely free of steroids, hormones, antibiotics and nitrates. It is truly top-of-the-line, and a relative rarity in our industry. And it is our pleasure to share it with you!

why-cured

Why Choose Daniele Cured Meats
In our humble opinion, while their products are produced in the United States, they strongly resemble their Italian cousins. As a former salumiere himself, Blake can confidently say that they have captured the distinctive textures, flavors and aromas of the Italian cured line, and have done so better than most in the domestic market. Buon appetito!

*Certified Angus Beef has passed an additional ten step, science-based specification (ensuring a certain level of quality) that the regular Angus and Superior Angus you’ll find most everywhere else do not qualify for.