Counter open Tuesday to Sunday. Call before 11am and we will have it cut by the afternoon.

+1 (234) 567-890

Springfield, IL

Butcher Shop

Butcher Shop is a bold, warm WordPress block theme for butcher counters, meat markets, delicatessens, smokehouses and farm shops.

Trim ends, half price

Cut fresh, every morning

The Counter Is Open Today.

Whole animals broken down in our own back room, six days a week. Tell us the thickness and we cut it while you wait.

Visit the counter
See this week

R

M

T

D

Serving Springfield since 1994

Walk in, or call ahead and skip the queue

Fresh cuts of beef laid out in a butcher shop display counter

Bone-In Ribeye

Cut to your thickness, on request

35 days in the aging room

On the block

This week at the counter

Prices are per pound and change with the market.

Raw dry-aged ribeye on paper with rosemary, chilli and peppercorns

Counter pick

Dry-Aged Ribeye

Bone-in · 35 days · cut to order

$28.50 / lb

4.9

Beef

Seared sirloin steak on a slate board between a fork and knife

15% off

Grass-Fed Sirloin

Trimmed · 1 in. default · steak or roast

$17.90 / lb

4.7

Beef

Raw bone-in pork chops on a black tray with salt and pepper

New batch

Bone-In Pork Chops

Thick cut · rind on · sold in pairs

$12.40 / lb

4.8

Pork

French-trimmed lamb chops plated with roasted vegetables

Weekend cut

Lamb Loin Chops

French trimmed · sold in fours

$22.75 / lb

4.6

Lamb

Glazed beef short ribs served on a white plate

Slow cook

Beef Short Ribs

Flanken cut · bone in · 4 rib rack

$15.60 / lb

4.8

Beef

Butcher block, cleaver and seasoning laid out on a dark prep table

34°F

Held day and night

Inside the aging room

Four weeks of doing very little

Dry aging is mostly patience and airflow. Primals go on the rack whole, uncovered, and stay there until the crust forms and the flavour concentrates. Then we trim back to clean meat and cut what you ask for.

1

Whole primals go up

Bone-in ribeye and striploin, racked with space on every side.

2

Air keeps moving

Fans run constantly so the surface dries evenly instead of sweating.

3

Crust does the work

The outer layer hardens and seals, while the inside changes texture.

4

Trimmed and cut

We take the crust back to clean meat and cut steaks to your thickness.

Standing orders

Butcher boxes, packed on Thursdays

Same box, new contents each week, depending on what we break down.

The Weeknight Box

Quick cooking cuts for two people, five dinners deep.

  • Chicken thighs and a whole bird
  • Minced beef, coarse ground
  • Pork chops, bone in
  • House sausage, six links
Ask at the counter

Most requested

The Grill Box

Built for a hot fire and a crowd standing around it.

  • Two thick-cut sirloin steaks
  • Lamb kebab meat, cubed
  • Beef short ribs, flanken
  • Burger patties, hand pressed
  • Rub of the week, small jar
Ask at the counter

The Slow Box

Tougher cuts that reward an afternoon in the oven.

  • Beef chuck, whole piece
  • Lamb shanks, pair
  • Pork shoulder, skin on
  • Marrow bones and stock trim
Ask at the counter

From the blog

Cook it right

Cooking notes, cut guides and news from behind the counter.