We opt for slightly older animals (mutton or hogget) and hair breeds (rather than wool breeds), which boast a richer, less gamey flavor and better marbling than younger animals. Thanks to the consistent muscle structure and slow maturation of this heritage breed, there’s quite literally no comparison between the flavor of our pork and standard grocery store chops.Īfter dry-aging at the slaughterhouse for a week, our lambs arrive whole and are promptly broken down at the shop. To ensure well-marbled, juicy pork, we only source mature Berkshire pigs with a hanging weight of 200+ lbs after slaughter. After processing, every carcass hangs at the slaughterhouse for a minimum of 10 days-meaning that even our most inexpensive cuts are dry-aged for extra flavor. That ensures we provide not only the highest quality, but also the freshest product.Įach of the cattle we purchase graze rotationally on lush grass (that isn’t sprayed or fertilized with chemicals). Each animal goes directly from the farm to local, low-volume, humane slaughterhouses and arrives at our door within just a few days. Our beef and lamb are grass-fed and -finished, our pork and chickens are heritage breeds, and everything we sell is both hormone- and antibiotic-free. Each of the whole animals we butcher at the shop come from small family farms in New York state and Pennsylvania.
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