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If raising sound and healthy animals is one of the oldest crafts
of humanity, then likewise the craft of butchering goes back
hundreds of
years. In the United States the Craft Butcher is about extinct.
That is why we have a joint venture with Gunther Kühle,
a German
Master Butcher. He imported all his equipment from his homeland
and he has set up operation in our building. We work directly
with local farms, to ensure that all animals are raised
naturally. We have farmers who specialize in grass fed beef,
others have free range pork. The meat arrives at our facility
fresh. Then we create an array of sausages, hams, roasts and
steaks. All our meats are vacuum packed and labeled by farm of
origin. This is the unique feature and the basis of our “Farmer
to Fork” concept. |
