Chase's Chop Shop

Chase's Chop Shop Voted Best Butcher in Central California 2022-2026 Best BBQ 2024-2026 Best Catering

Chase's Chop Shop is a friendly local butcher shop, located at the heart of California, with large selection sausage, infused hamburger patties, and marinated meats. Your Neighborhood Butcher & Deli
Custom Ranch Butchering
Processing of Wild Game
Meat Market
Deli Sandwiches
Catering

09/01/2026

šŸ„© GROUND BEEF ā€” KNOW WHAT YOUā€™RE GETTING.

With all the recent conversations and concerns about foreign beef and where our ground beef comes from, we want to remind you of something that hasnā€™t changed at Chaseā€™s Chop Shop.

Our ground beef starts with WHOLE MUSCLE.
Not a box of mystery meat.
Not a pile of random scraps.
Not whatever happens to be left over.

We select quality whole-muscle beef, trim it properly, and grind it fresh through our shop.

Thatā€™s the difference you get when you buy from a Genuine Butcher.

We believe you should know what youā€™re feeding your family ā€” and you should be able to ask your butcher where it came from and how it was handled.

Our process hasnā€™t changed. And we donā€™t plan on changing it.

šŸ„© Whole Muscle. Freshly Ground. Real Butchers.

Thatā€™s how weā€™ve done it.
Thatā€™s how weā€™ll keep doing it.

Chaseā€™s Chop Shop
Real Protein from Real Butchers.

08/21/2026

šŸ¦Œ Tedā€™s Deer ā€” Part 2: Aging & Meat Quality

Weā€™re now at 4 days of aging, and tomorrow weā€™ll be processing Tedā€™s deer.

One thing we want to talk about is aging a deer carcassā€”because thereā€™s no magic number of days that works for every animal.

Every carcass is different.

The condition of the animal, how it was field dressed, how quickly it was cooled, the temperature it was held at, how much meat is exposed, and even how much fat and tissue is covering the carcass all affect how it will age.

Ted consistently brings us clean, well-handled deer, and that makes a huge difference. Because this deer was properly handled and cooled, we can give it some time to age without unnecessarily sacrificing usable meat.

And this is where we see a lot of differences between animals that come through our doors.

Sometimes we receive deer where the outer layer of the meat has become heavily dried, darkened, or tough. More aging isnā€™t going to fix that. Aging can improve tenderness through natural enzymatic processes, but it doesnā€™t reverse excessive dehydration or poor handling. In fact, game meat with little fat covering is particularly susceptible to drying during aging. (Penn State Extension (https://extension.psu.edu/proper-processing-of-wild-game-and-fish?utm_source=chatgpt.com)ā )

A big part of that problem happens before the deer ever reaches the butcher shop.

Getting the carcass cooled down quickly and keeping it properly refrigerated is one of the most important things you can do for meat quality. The longer a warm carcass stays warm, the greater the potential for quality loss and spoilage. (Penn State Extension (https://extension.psu.edu/proper-field-dressing-and-handling-of-wild-game-and-fish?utm_source=chatgpt.com)ā )
Continued in Comments

Address

412 W Olive Avenue
Madera, CA
93637

Opening Hours

Tuesday 12pm - 5:30pm
Wednesday 12pm - 5:30pm
Thursday 12pm - 5:30pm
Friday 12pm - 5:30pm
Saturday 10am - 4pm

Telephone

+15596746247

Website

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