Ralph's Butcher Shop

04/11/2026

Love love love this! This was a custom cut on one of our Holstien steers! Eye of Round is one of my personal favorites. Steaks OR roasts

04/09/2026

This. As the Butchers Wife, its not my job. But I'm often present. And I watch my husband calmly dispatch. Its a very knacky job.
But if you eat meat, you should face this stark reality once in a while. A life is over for your nourishment.
You need to look. To see the beauty in the form and function. To be grateful. For both the life and the nourishment.
To realize the connection. The life, the labour, and the connection.

"But why show it?"

I get that question a lot.

"We know that you raise and home butcher your animals, but why the pictures? Why put it all out there for everyone to see? Why do you feel compelled to talk about it, to write about it, to SHOW IT?"

Because it should never have been hidden away in the first place.

It should never have been relegated to large concrete rooms with big drains.

It should never have been left to people who didn't know or care for the animal before it showed up to die.

It should never have been able to be shunted aside, dismissed, forgotten.

We should never have become so divorced from the knowledge of how our food lived and died.

This is where are food comes from. This is how it should be viewed. As part of a natural process. A part of the natural life and death process.

Not as something to shy away from, not as something disgusting, not as something that should be done away from the public eye.

That attitude promotes dismissal, it promotes callousness, it promotes casual cruelty. That attitude promotes and supports factory farming, it promotes "farming" practices that are inhumane.

Dissociation from where our foods come from, serves no one but the mega farms, hospitals, drug companies, on and on and on....it doesn't serve us, our animals, or our planet.

Meat doesn't grow in neat packages. Thank God.

This used to be seen as a part of everyday life.

I will continue to do my best to make it so again.

If that steak on your plate is not "disgusting", neither is the carcass that it came from disgusting.
If that bacon isn't "gross", neither was the process that put it on your breakfast table.

This is NOT something that should be hidden. It is not "disgusting".

It is a fact, and a natural part, of real life.

And that is WHY I "show it".

Normalize real life. Normalize being connected to our food, both before and after death.

Because it should be "normal".

Amazingly truthful words by
Emily OzarkJewels Dixon

04/06/2026

When a client picks up at 8 pm and texts you before lunch;
High praise indeed from ANYBODY'S kids. 🤣

03/27/2026

We are open for April and May bookings! Beef, pork, lamb and goat! If its a small, customized shop you're looking for, give us a call! Small means you wont get lost in the shuffle, new means we will bend over backwards for you, custom means just that; got a cut you wanna try? Fun! From flatirons to picana, we will give it a shot! A secret sausage recipe? Our lips are sealed. A special animal you want treated just so? On it! Too much meat, not enough freezer? We can help you market, and even store and deliver!
To book, call Ralph at 306 630 7832. Hes a grumpy old bu**er, but he does good work! 🤣

03/27/2026

I love when we get return clients at our baby business. ♥️

03/10/2026

When a guy asks for a super long hang, 1.5 inch rib steaks, and says leave the bark on em....

03/01/2026

We are beyond grateful to be fully booked for March!! Thank you so much! A special thanks to return clients! That's the best feeling EVER! When you learn as you go, fly by the seat of your pants, and build on a wing and a prayer, its a big deal to earn your clients trust and business!
Also, to our pork client today; pigs are jerks, dont beat yourself up. If a pig CAN mess up your day, it WILL! 🤣 That's why we eat em. 🤣🤣

02/05/2026

Get a mmmoooo-ve on and get your animals booked, before someone else " hogs" all the slots!

02/05/2026

We are taking bookings on YOUR critters right now! Beef, pork, lamb, goat. We can age for up to 4 weeks, we custom cut. We can make your sausage and bacon. We are clean, fussy, and what we lack in experience ( sorry goat guy, we'd never done curry chunks before), we make up for in willingness to learn. We also offer ( grudgingly) custom poutry.
Want customized service, top tier communication, and attention to detail? Talk to us.
Im working on a proper price list.
Book in, at 13066307832. Talk to Ralph.

02/04/2026

Yes, we do sausage. We do our sausage, your sausage, ANY BODY'S sausage. Git your mind outa the gutter.
If you want small batch, hand mixed sausage, with quality ingredients, fresh herbs and spices, REAL onions and garlic, natural casings, call Ralph, at 3066307832.
We do coils, links and patties. We do beef, chicken, pork, lamb, elk, and deer. We have mix meat on hand.

01/28/2026

What's a butcher do in his spare time? Watch harness horse auctions on fb. 🤣