Ralph's Butcher Shop

08/24/2026

Read Canadian instead of USA, and you've got it.

08/07/2026

Its all well and good to show glamour shots of rib steaks, but give me a plain old round steak with marbling, and you know this steer was fed well!
A big thanks to Sandra Jeffery and Wendy Lazarou for partnering up and getting Ryan's steer bought! You ladies are getting some prime beef! Thank you. ♥️♥️

08/02/2026

A 4H Steer is a noble beast. And these are noble steaks. Happy Grilling, steer buyers.

07/20/2026

We very often raise, feed, butcher, wrap and sell a steer without a single bite.....man oh, man....this one looked good on the cutting table, and even better on the BBQ....

06/05/2026

We are so humbly gratefully booked solid till the mid to end of July. If you have things for us to do, please call Ralph soon so you get in. I dont want to squeeze anyone out. 13066307832

05/30/2026

Its the Butcher's Birthday! Of course, being Ralph, he " celebrated" by slaughtering a steer.... and then turning the shop into a steamy, bleachy sauna. Hes cool that way. Drop the Ol Man a Happy Birthday.

05/29/2026

Hehehe. Or a pork chop.

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. 🤣