“The way meat USED to taste… like meat!”

 59 Spruce Street, Columbus, OH 43215  (614) 228-5727

• We raise our meat with Love. The animals are very happy eating all of the hay, grain, and grass they want.

• Almost all the beef in our case we raise ourselves. We do get in a few specialty items from a local slaughter house.

• We have a wide variety of cuts, because we cut hanging beef, not boxed beef. Therefore, if you don’t see a specific cut listed, ask us and we can probably do it.

• Unlike most other meat stores our beef is Dry Aged. Dry Aged means we allow our beef to hang in the slaughterhouse for 10-14 days after it is butchered. This increases the flavor and tenderness of the meat.

Boneless Beef Chuck Roast

Beef Skirt Steak

•  Beef Cuts:

  • Standing Beef Rib Roast

  • Boneless Beef Rib Roast

  • Tenderloin

  • Tri-tip Roast

  • Boneless Top Sirloin Roast

  • Top Round Roast

  • Rump Roast

  • Eye of Round Roast

  • Sirloin Tip Roast

  • Boneless Chuck Roast

  • Bone in Chuck Roast

  • Chuck Eye Roast

  • Hanging Tender

  • Skirt Steak

  • London Broil

  • Chuck Eye Steak

  • Charcoal Steak

  • Sirloin Tip Steak

  • Tri-tip Steak

  • Ribeye Steak

  • New York Strip Steak

  • Porterhouse Steak

  • T-bone Steak

  • Brisket

  • Soup Bones

  • Neck Bones

  • Marrow Bones

• Stir fry

• K-bob

• Kidneys

• Heart

• Liver

• Ox tail

• Meatloaf

• Beef Mild Italian Sausage

• Beef Stock

Beef Tri-Tip Roast

Beef Sirloin Tip Steak