101
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“What is that and how on earth do I cook it?!” Ever had this thought while walking by your local meat counter? We’ve been there, too. The sirloin, the fore shank, the round…what does it all mean? Welcome to your butcher shop crash course. Whether you’re looking to feed a whole crew or just feeding you, you’ll know exactly what to get, where it comes from, and how to cook it.
WELCOME TO OUR BUTCHER SHOP
Our meat department has everything you need to master mealtime, whether it’s getting a quick healthy dinner on the table or throwing down for an outdoor grilling party. We bring in the highest quality and best tasting meat we can find and you’ll meet only experienced, friendly, helpful folks behind our counters.
REAL BUTCHERS
When it comes to handling meat, our butchers are the real deal. Our managers average more than 20 years of experience, so they have expert knowledge of every item behind that counter. Even the new butchers get a nose‑to‑tail education in butchery, a practice that’s rare to find in other grocery stores.
FULL SERVICE SHOP
From slicing to grinding, it’s all happening less than 50 feet from where you grab the meat and put in your basket. Not only is each one of our stores operating a full‑service butcher shop, but they are also crafting restaurant-quality ready‑to‑cook meal options, including burger patties, kabobs, meatloaves, and more, all with fresh in‑season ingredients.
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Beef 101
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Select a cut on the illustration above to learn more
Round
This is the upper part of the hind leg, or the rump, and contains the top round, bottom round, eye of round, and sirloin tip. It’s lean and super versatile.
Cooking Methods
Broil, Oven Roast, Skillet, Stir Fry
Recipes
Game Day Chili
Black and White Bean Chili
Bacon-Beer Burger
Meatloaf with Roasted Veggies
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Pork 101
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Leg
The pork leg, also referred to as the “ham”. While it can be sold and cooked in many different ways, it’s arguably most well known for being cured. This is what prosciutto and jamon serrano are made out of!
Cooking Methods
Cure, Roast, Smoke
Recipes
Select a cut on the illustration above to learn more
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Lamb 101
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Select a cut on the illustration above to learn more
Shoulder
To get the most out of its flavor, cook lamb shoulder on the bone. Can be cut into the blade and the arm chop. Great for lamb stew!
Cooking Methods
Roast, Slow-Cook, Stew