Cut in-house
Our meat room prepares steaks, roasts, chops, burgers and other cuts for the case. Ask about the cut, portion or meal you have in mind, including local-farm selections when available.
CRAFTSMANSHIP, NOT JUST A MEAT CASE
From the everyday to the unexpected.
Come in for steaks, roasts, chops and ground meat. Leave with a new dinner idea, a favorite sausage, or something a little more adventurous.
Made here
House-made sausage is a point of pride. Alongside familiar favorites, our team creates rotating flavors such as buffalo chicken, Reuben-inspired sausage and Irish bangers.
Ready for your kitchen
Marinated steak tips, stuffed chicken, pork pinwheels and other prepared cuts take some of the work out of dinner. These are raw, ready-to-cook products unless labeled otherwise.
A LOOK IN THE CASE
Dinner starts here.
Selections and sausage flavors rotate. Call before making a special trip for a specific cut.
WHY WE VACUUM SEAL
Less air.
More protection for your meat.
The way a cut is packaged matters. We vacuum seal many of our meats to limit exposure to oxygen and help protect quality during storage.
It is a practical choice for preserving flavor, reducing surface drying, and making it easier to put a cut away for another day. It is also why a sealed steak may look different from one on an open tray.
Packaging guidance: USDA Food Safety and Inspection Service ↗
A barrier against oxygen
Oxygen helps drive changes that can affect meat quality. Removing most of the air and sealing the package slows those changes and helps preserve the meat's flavor. It does not stop every change or make meat keep indefinitely.
Less exposure. Less drying.
An intact, close-fitting package helps shield the surface from drying out, especially in the freezer. You may still see liquid in the bag: meat naturally releases moisture during storage. Vacuum sealing does not keep every drop inside the muscle or guarantee a juicier cooked steak.
Darker can be perfectly normal
Beef without much oxygen can look burgundy or purple-red. Once opened, its natural pigment reacts with air and the surface often becomes brighter red. This is called blooming. The goal is protecting the meat, not artificially keeping it bright red in the package.
Protection for another day
Less air against the meat means better protection from freezer burn and surface dehydration. An intact, freezer-suitable vacuum pack can go into the freezer as-is. Check the seal, follow the product's label and mark the date before storing.
A good seal is not a substitute for safe storage.
Keep raw meat refrigerated at 40°F or below, or frozen at 0°F. Follow the package's storage and use-by directions. Packaging does not make raw meat shelf-stable, and color alone cannot tell you whether it is safe. Thaw in the refrigerator; follow any special thawing instructions on fish packages. Ask us about any damaged seal or product you are unsure of.
Read the food-safety sources behind this explanation
A HEALTHY BUFFALO CONNECTION
Try something
out of the ordinary.
Alongside traditional meats, explore a rotating selection of buffalo, elk, venison and other game and exotic meats from Healthy Buffalo.
Looking for alligator, wild boar, ostrich or kangaroo? Give us a call to check what is in the freezer. Availability differs between the two stores.
Buffalo / BisonElk & VenisonGame & Exotic Meats
Familiar favorites.
A little adventure for dinner.
FROM THE SEA
Fresh fish deserves a place at the table.
Our seafood selection may include salmon, haddock, cod, swordfish and mahi mahi. Ask about today's availability.
COME ON IN
Let's talk about dinner.
Ask about a cut, a sausage flavor or a ready-to-cook favorite. Our team is happy to help you find a good fit.