Lexington, KY · Pasture-raised · Whole Animal
Fifty-plus years of whole-animal butchery, born from a single belief — the best cut comes from an animal that lived well. We know every farm by name and every cow by herd.
What's in the case
Cut fresh Wednesday through Saturday. Prices reflect market and season — call ahead or check in-store for the current board.
Well-marbled USDA Prime-equivalent from our Heritage Angus herd. Cut 1″ thick.
Firm texture with a clean fat cap. Dry-aged 14 days for deep, beefy flavor.
The most tender cut on the animal. Mild, lean, and consistently excellent.
80/20 blend from whole animals — no trimmings, no filler. Sold in 1 lb packs.
Full packer brisket — point and flat together. Built for the smoker, born for a crowd.
English-cut or flanken — ask your butcher. Braise low and slow for 4–5 hours.
Outside skirt — intensely flavored and perfect for fajitas or a hot cast-iron.
Split femur bones from grass-fed animals. Roast with sea salt and crusty bread.
Where the beef comes from
We work with a small number of Kentucky farms we visit in person. Each one raises animals on pasture, without hormones or unnecessary antibiotics.
Fourth-generation cattle operation on 600 rolling acres outside Versailles. The Wilsons have been raising Heritage Angus since 1988 — all grass-fed, finished on native bluegrass pasture. Their cattle never leave the farm until harvest day.
Bobby and Diane Pruett run a mixed herd of Hereford and Shorthorn cattle on their family property along Blackthorn Creek. Known for exceptional fat development and consistent marbling — our ribeyes and strips almost always come from Blackthorn.
A smaller operation run by Jim and Carla Maddox, focused entirely on regenerative grazing practices. Their cattle rotate pastures on a 10-day cycle, producing leaner cuts with noticeably cleaner, grassier flavor. Our ground beef and marrow bones come primarily from Sycamore Hollow.
From the community
We've been doing a half-share with Hartfield every fall for six years now. The beef is honestly in a different category from anything you'll find at the grocery store. My husband used to claim he didn't care about where meat came from — one brisket from Hartfield changed that.
Stopped in on a Wednesday looking for short ribs and ended up talking to one of the Hartfield boys for half an hour about braising temps. That's just how they are — unhurried, knowledgeable, genuinely proud of what they sell. The ribs were tremendous.
I asked for marrow bones on a whim and they walked me through exactly how to roast them. Three weeks later I'm back buying four pounds at a time. This is the kind of shop that makes you realize how much you've been missing your whole life.
Come see us
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 9:00 am – 6:00 pm |
| Thursday | 9:00 am – 6:00 pm |
| Friday | 9:00 am – 6:00 pm |
| Saturday | 9:00 am – 6:00 pm |
Wednesday–Saturday only
We close Sunday through Tuesday to focus on processing. Fresh cuts hit the case each Wednesday morning — early birds get the tenderloin.