Harv’s Butcher Shop

05/29/2026

This is the rum rosemary ribeye. we dry aged the steak and soaked it and rum, just like the name says. Why would you want your ribeye to taste like anything other than meat? Because we can.

05/29/2026

We take our bacon seriously with simple ingredients and hickory smoke, you don’t need a bunch of fillers.

05/29/2026

Happy Friday from your local Butcher Shop!

For today’s offerings, we have prepared a 1/2 beef, 3 lamb, 125 lbs. of beef patties, 50 lbs beef/lamb sausage, 175 lbs of pork sausage, and 85 lbs of chicken sausage. 

Cheers

05/28/2026

You know in the cartoons when you were growing up, they always had that big old piece of meat with the bone sticking out of it well now that we’re real life Butchers, I think it’s time to make that happen. This is a steam ship round aka the whole kit and caboodle.

05/28/2026

Old Time Burger opening soon!

We thought we’d be open by now!

That was the plan. We were hoping to be serving crazy good, locally sourced, juicy burgers this past weekend, but the truth is we’re still probably at least a month away.

We’re taking the time to get the building, systems, and food up to the standard we believe this place and the community deserves from day one. We want Old Time Burger to feel like it belongs here, not like something thrown together fast.

We’re thankful for the support already. Every comment, message, and person asking when we’re opening means a lot.

We’re getting closer. Just not quite there yet.

Thank you for being patient with us while we do this the right way.

— Harv & family ❤️

05/23/2026

Anybody can dry age a steak at home in your own refrigerator, just remember these simple rules.

05/22/2026

You’ve never seen a strip steak like this! We inoculated this strip loin for the ultimate flavor experience. Aged over 1500 hours.

05/21/2026

Marbling does not automatically translate into a tender piece of meat. This dairy cow was crazy, tender. 10 out of 10. This is the perfect example of a beef that was raised in the utmost regard, barely graded low choice, but yet was the most tender beef that I have eaten all year.

05/20/2026

We expect a 53% yield of boneless cuts from a pig like this. The total cost for the customer, to include the processing and the cost of the pig was $4.80.

05/19/2026

We’re proud to do it the hard way.

Three years ago when we first opened for retail, we were only open on Fridays. Now you can count on fresh local beef every Wednesday, Thursday, and Friday.

Right now our butchers are in the back breaking down whole sides of beef by hand to fill this case with meat you can trust.

This isn’t meat pulled out of a box.
Everything in the case starts as a hanging carcass in our cooler and is cut by real butchers with real skill, heavy labor, and attention to detail.

It’s slower.
It’s harder.
But we believe local food deserves that kind of respect.