An Old-World Butcher Shop

Specializing in Utah's Finest

Pasture-Raised Meat

HERITAGE BREEDS

Cows, pigs, and lamb have changed a lot in the past few decades- bred more for bulk rather than flavor. Out select Utah ranchers specialize in older breeds whose meat is prized for its taste and texture, not how cheaply it can be produced.

PASTURE-GRAZED

The animals graze under the open sky in fresh air, grazing on Utah's landscape of cover crops and wild flora. No industrial pens, no unhygenic, crowded spaces. Just the way the animals were meant to be- out in the open.

MICRO RANCHES

Our select Utah ranchers are defined by their passion for the land and for their animals. They are stewards of both- taking the utmost care to preserve th quality of Utah's natural resources and their heirloom cows, lamb, pigs, and goats. They're small and they're serious about good meat.

OFFERINGS

At out downtown location, we now offer fresh beef, pork, lamb, and goat (chicken coming soon). We also offer expertly crafted fresh sausages and smoked cure meats such as hams, speck, guanciale, and sausaged, all made in house.

THE BUTCHER

Both rancher and the butcher play a vital role in getting the best cuts from the pasture to your table. Hailing from Italy's northern-most province of Alto Adige is Fordy Volgger. As our house butcher, his decades of experience in award-winning kitchens and crafting cured meats bring out the best in Utah heritage meats.