Primal Cuts

The 120 day dry age is a gimmick. IMO its way too long and it has crossed into the land of charcuterie. It has the distinct taste of dry cured meats such as salami. The steak had great looking marbling but when cooked to 130F it is not juicy. It was easily one of the worst steaks I have had (given the money I paid). It boggles my mind that this is the standard your butcher shop offers. The standard should be 28-45 day. Then offer 120 day as as an exception and not the standard. This is the sweet spot for flavour, tenderness and concentration. Its so weird you ONLY do 120 day. Why not pull them at 4-6 weeks and sell those for 35/lb like other premium butcher shops (such as Cumbraes).

Anyways I think you butcher shop was wonderful (kudos for carrying hanger steak!). Also the burgers looked fantastic (will have to try them next time). Loosely packed coarse ground is key to great burger texture.

Just your dry age program is freakin bonkers lol.

We had a gift card given to us from our son we spent it on a prime cut of meat that was just horrible I would never go back.

I visited for the first time today after finding out that they had Beef tongues for sale and that's not a particularly easy cut to find these days.
A quick browse impressed me with their selection of products which while some things are out of my price range the prices were less than I had anticipated and there was no shortage of products that are within my budget.
The gentleman who served me was both pleasant, helpful and very knowledgeable.
The store is clean and well set up.
I will return.

Fantastic local butcher. Great prices. Quality food. Tasty quick lunches and sandwiches. 10/10 always recommend.

Went here for the first time yesterday, picked up a beauty rib eye and just cooked it up tonight.easily one of the best tasting steaks I’ve ever had. Will definitely go back again soon!