Dry-Aged Beef.
Michigan Pork.
Cut However You Need It.
From the case to your counter, every cut is trimmed, sealed, and ready when you call ahead.
Prime &
Dry-Aged Beef
Prime and Upper 2/3 Choice Black Angus, dry-aged in house, plus a grass-fed and grass-finished line from Colorado.
Our beef starts as Black Angus raised specifically for beef, not pulled from a dairy herd at the end of its working life, and it grades Prime and Upper 2/3 Choice. We dry-age select cuts in house for the depth of flavor you cannot get any other way, and we carry a grass-fed, grass-finished line from Colorado for anyone who wants that cleaner, richer taste all the way through. Around the holidays we also bring in a Wagyu selection, bone-in prime rib, turkey, and lamb, ask when you call whether it is in the case yet and what is left.
Wondering what you’re actually paying for? We hand-trim every cut before it hits the scale.
If your meat looks deep purple instead of red when you open it, here’s why that’s actually a good sign.
Start to Finish
Grass-Fed,
Grass-Finished
Beef
Colorado beef that eats grass all the way through, not just at the start.
A lot of beef labeled “grass-fed” spends its last months on grain. Ours doesn’t. Our grass-fed, grass-finished line comes from Colorado, and the cattle eat grass right up to the end, which is what gives this beef its leaner, cleaner, slightly mineral flavor. It’s high-quality beef with a different character from our Prime and Upper 2/3 Choice Black Angus, and you’ll find the two side by side in the case.
We carry it regularly, but it isn’t a guarantee, so what’s in the case can change from week to week. If you’re looking for something in particular, give us a call and we’ll tell you what we have.
Call to Check Availability
Poultry, Smoked Cuts, and Tallow
The parts of the case people don’t expect from a beef-first butcher shop, and the parts we’re proudest of.
Our poultry is Amish-raised, the traditional way, and we keep it consistently stocked, call ahead if you’re planning a meal around a specific cut and we’ll tell you exactly what’s in this week. Our smoking section carries smoker-ready cuts for anyone doing their own low-and-slow cook. And we render our own tallow in house, nothing goes to waste.
Call to Order
House-Made Sausage,
Not Trucked In
Every sausage in the case starts as our own Michigan pork, made right here in the shop. We use real, organic ingredients and never bring anything in from an outside supplier. Four traditional flavors are in the case every week, plus a rotating Sausage of the Week that changes things up. Recent weeks have included a Reuben sausage made with corned beef, thousand island dressing, and sauerkraut, and a Philly cheesesteak version. It’s consistently our most-requested item at the counter.
100% Michigan Pork
Raised and processed right here, so it gets to your counter faster and fresher.
All of our pork is raised and processed right here in Michigan. It’s a short trip from farm to counter, which means fresher pork, chops that stay juicy instead of drying out, and sausage made right here in house from that same Michigan pork and real, organic ingredients. If you’ve only ever compared butcher-shop beef, this is the case worth a second look.
Before You Call: How to Order
A little prep on your end means
a faster call for both of us.
Calling ahead is the fastest way to get exactly what you want, and it helps if you know a few things before you dial: the cut you’re after (or a general idea, we’ll help you land on the right one), how thick you want it, roughly how much you need, and when you’re planning to pick it up. If you’re not sure on any of that, call anyway, walking you through it is the part we actually enjoy.
- Cut
- Thickness
- Quantity
- Pickup Timing
for Freshness
Seafood, by
Weekly Pre-Order
Order by Thursday noon, pick it up fresh Friday.
We’re a butcher shop first, but we bring in fresh seafood every week too. Place your order by Thursday at noon and it arrives fresh Friday morning, ready for pickup. We also keep a small rotating selection in the freezer case for anyone who didn’t plan ahead.
Restaurants,
Caterers,
and
Bulk Orders
Buying for a kitchen or an event? Let’s talk about what we can supply, consistently.
If you run a restaurant, cater, or want to buy in volume from anything you see in this case, give us a call and ask about wholesale. We’ll walk through what you need and what we can source consistently week after week.
- • Standing weekly orders.
- • Bulk and freezer orders.
- • Catering quantities.
Come See Us,
or Call Ahead
Either way, tell us what you are cooking and we will help you land on the right cut.
Calling ahead is the fastest way to get exactly what you want, cut the way you want it, ready when you get here. Walking in works too, and we will try to accommodate your request, given availability. Whichever you prefer, we would rather talk it through with you than have you guess.
614 S Main St, Plymouth, MI 48170