Below are pictures of the showcase split into the Left and Right so that you can see them better.
What’s So Special About Hanging Meat?
Meat is meant to hang in a cool place so that it can dry and age naturally, ripening and tenderizing. The meat itself breathes, and the tissue begins to break down on a cellular level. Actually, a good piece of meat should be about a month old before we finally cut it for you. Processed, sealed steaks from the supermarket simply cannot compete.
Pheasants, Ducks, Turkeys and Quail
as well as
Whole Pigs for Roasting; we’ll even SMOKE it for you!