Monday / 11 am - 5 pm
Tuesday / 11 am - 5 pm
Wednesday / 11 am - 9 pm
Thursday / 11 am - 9 pm
Friday / 11 am - 9 pm
Saturday / 11 am - 9 pm
Sun / Closed
We look forward to adding to the list of farms that we source from. We guarantee that every product in our shop has been raised and slaughtered according to our standards.
The cattle are pasture raised, grass-fed animals and are grain finished to add beautiful marbling to the beef. The farm is located 15 minutes from the processing facility keeping the stress of the animals low and the carbon footprint to a minimum.
The high quality, locally produced, natural pastured meats they produce help support the local economy, create community and reduce the travel time and energy impact of your food.
“We Sell Flavor” is their slogan. Pinn-Oak Ridge Farms, LLC has developed a special feeding program to enhance the flavor of the lamb, which is hormone and antibiotic free.
Their current focus, raising pasture raised lamb and goat, is to manage the land for the best suited purposes of each area with sustainable practices.
Their goal of producing the healthiest food products possible, in a sustainable manner, means they use no hormones, antibiotics, or steroids with their livestock.
All of their animals are raised strictly on pasture, where they eat what they love--grass, clover and other rich greens. This optimal living environment not only makes for the healthiest animals but the best tasting, most flavorful meats.
They are the only company in the U.S. to raise 100% of its veal calves in non-tethered, humane environments, and are proud to bring you their delicious, ethically raised, family-farmed veal.
Pinehold Gardens, Produce with Purpose, Centigram, Lone Duck, Buddha Baby, Shared Seasons, LOTFOTL, Mushroom Mike, Victory Garden Initiative
Roelli, Uplands Farm, Carr Valley, Hook’s, Holland’s Farm, Hidden Springs, Landmark Creamery, Bleu Mont dairy, LaClare Farms, Emmi Roth, Red Barn Farms, Nordic Creamery
Local chef Karen Bell, owner of Bavette La Boucherie, has been named a 2018 James Beard Award finalist.
Bell’s Bavette embraces sustainable butchery. The James Beard Award finalist talks culinary past and present.
Bavette La Boucherie. An old world-styled shop in the Third Ward strives for the charm of French butcher shops.
For this chef, call to culinary arts came early: Karen Bell. When Karen Bell opened Bavette La Boucherie in 2013...