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Our Story
I (Chris Bolyard) am a meat geek. Meat has always been a big part of my life. Growing up in the Midwest, my Dad was active in the competitive BBQ circuit around town, and he always had me in tow to help out. I guess you could say my love for meat was seared into me at a young age.

After graduating from the Culinary Institute of America in Hyde Park, New York in 2000, I moved home and worked for over a decade as Chef Kevin Nashan’s Chef de Cuisine at Sidney Street Café. I loved cooking, and still do, but I always found myself drawn to the proteins. As the restaurant evolved, so did our desire to work with local farmers, not just for their beautiful produce, but also for whole animals.

The job of finding the way around and utilizing all the parts of hogs, lambs, and goats, became my job, and I developed a deep passion for it. It didn't take long for me to realize that butchering and sausage making was my calling. I've used the last few years to hone in my skills, and master all the cuts.
Our Philosophy
I am so excited to offer families in the St. Louis area a place to buy super fresh, locally raised, pastured meat. I have personally visited every farm and processing facility our animals come from. The humane treatment of all of our animals is of the utmost importance to me. Our meats are raised on pastures and are never treated with antibiotics or growth stimulating hormones. They are encouraged to engage in their natural behaviors, and always treated with the respect they deserve.

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