about us
a chef turned butcher
I 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.
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.
I realize that the idea of cooking nose-to-tail may seem a bit out of the home-cook's league, but believe me it's not. We have tons of fast, easy recipes, and I’d be happy to share professional cooking tips with anyone who is interested. So don’t be shy, and feel free to ask me, or any of the meat heads working at the shop your questions! Don't worry, if preparing beef tongue, or pork liver isn’t your thing, I’d be happy to cut you your favorite steak or chop.
Read Less
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.
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.
I realize that the idea of cooking nose-to-tail may seem a bit out of the home-cook's league, but believe me it's not. We have tons of fast, easy recipes, and I’d be happy to share professional cooking tips with anyone who is interested. So don’t be shy, and feel free to ask me, or any of the meat heads working at the shop your questions! Don't worry, if preparing beef tongue, or pork liver isn’t your thing, I’d be happy to cut you your favorite steak or chop.
the farmer, the processor, then us
Passion and patience fuel our farmers, and it shows in the exceptional quality of our meats. Each of these families not only understand and adhere to good animal husbandry, but they are passionate about their work. Thanks to their superior standards, our customers can shop with confidence, knowing that they are bringing home the very best and absolute freshest pasture raised meat Missouri has to offer.
David and Lana Price and their family set up their meticulous homestead in Troy, Missouri in 2000 and have been raising pastured beef since. He is passionate about raising cattle the way they were intended and through his grazing management program he has mastered the art of creating a well marbled animal on herbicide free Missouri pasture. David hand feeds his cattle soy bean hulls and cracked corn twice a day and strives to give his herd a ‘stress free” life.
PRICE FAMILY FARM
Troy, MO
Newman Farm was founded by Mark and Rita Newman in 1994. After 10 years as a consultant in the commercial pork industry, Mark was traveling in England on business, when he saw hogs being raised outdoors, on lush pasture. Mark brought that idea back to the states, and paved the way for pasture raised Heritage breed Berkshire/Kurabota. Newman Farms is the cream of the crop, and is 'Certified Humane Raised & Handled'. After Mark's sudden passing in August 2013, his sons and wife have continued with Mark's same passion and standards. We are grateful for all of Mark's hard work and efforts in bringing attention to Heritage breeds, and humane farming practices.
Newman Farm
Myrtle, MO
Bill, Brittany and their daughter, Kay Sullivan have been farming since 2010. They take pride in offering premium pasture-raised meats and farm-fresh produce, nurtured with care and dedication. Their animals roam on lush, green pastures, and are fed Organic/ NON-GMO feed. Ensuring their animals lead happy, healthy lives and produce the highest quality meat possible. The Sullivans specialize pork and are committed to sustainable practices and ethical farming. They believe a better life for their animal, brings a higher quality of meat to your dinner table.
SULLIVAN Farm
Fayette, MO
maplewood
our community
When we opened our business in 2014 we knew Maplewood was where we should be. We are proud to be part of a small, but mighty, group of businesses. Our community is like no other. From the amazing Chamber of Commerce to the pro-business people at City Hall. Our neighborhood is the absolute best and we wouldn't be here without their support
visit maplewood website
meaty press
meaty press
VOTED #3 BUTCHER SHOP in the US by USA TODAY
Food & wine magazine
best butcher shops in america
History channel's meet the butcher
More Press
Feast Magazine - June 2020
stl mag - september 2020
Feast - july 2019
sauce magazine - october 2020
stl mag - june 2019
Eater - september 2017
Food and wine - july 2019
stL post dispatch - mar 2017
thrillist - november 2016
feast eats - may 2016