Two to three times a week! This way we have the freshest product available to our customers.

Well, it depends on what you’re purchasing. We have three types of processing:

If you’re interested in local raised beef you can purchase an animal from a farmer you know. We work with a company for “on the farm slaughter and delivery” to our shop. We then hang and store your beef and custom process.

If you’re just stopping in for dinner ingredients, we have many cuts of meat ready to sell. Beef, pork and chicken are all packed at USDA inspected plants and distributed to us. The beef we sell is sourced from Upper Iowa Angus located in Lime Springs, IA.

Finally, we have our selection of beef jerky, sticks and sausages we make in-house. We start with USDA inspected meat and add a variety of spices and ingredients to make unique products for the many palettes that visit our shop.

We have steak AND brat rewards programs. Through our punch card rewards, after your purchase of five steaks (including porterhouse, t-bone, ribeye, NY strip, or filet mignon) or brats (any flavor), your sixth one is free. Each time you purchase steak or brats show us your punch card.

We know – it’s a good deal.

Filet mignon? Maybe it’s the pineapple teriyaki brat? Or maybe still it’s the honey barbecue beef stick! It’s hard to narrow it down to only ONE menu item. You’ll have to stop into the shop and find your favorite!

Ask and you shall receive! Don’t see something that is cut to your thickness preference? Tell us what thickness you’d prefer and we can get you what you need- after all, we are a full service butcher shop.

There are also opportunities for custom cuts; give us a call for specific prices and timelines.

Get creative! Foil wrapped on the grill, in the oven, it’s up to you! Just make sure to bring the internal temperature up to 165 degrees. The average time temperature is 375 degrees for 45 minutes- of course this depends on what size you purchase.

Grill or bake to your desired temperature. You can foil wrap or toothpick the opening closed if desired, although not necessary.