Lexington, KY · Pasture-raised · Whole animal
Fifty years of whole-animal butchery on Old Frankfort Pike. Every side is dry-aged at least 14 days, broken down by hand, and traced to a Kentucky farm we visit ourselves.
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.