The counter
The Butcher Shop
Locally sourced, sustainable whole animal butchering, with over thirty years of culinary experience behind the counter.
Chapter 01
Whole animal, so nothing is wasted
Animals arrive whole and are broken down here rather than delivered as boxed primals. That is what whole animal butchering means in practice, and it is the reason the case changes through the week: when a side of beef is cut down, every part of it has to find a use, from the steaks at the front of the tray to the trim that becomes the ground beef.
It also means the people cutting your meat know exactly where on the animal it came from. Ask for something specific and you are asking a butcher who has already handled that whole carcass, not a counter assistant reading a label.
The butcher case at The Butcher's Pantry, whole cuts and thick chops laid out on the tray
Ohio farms, no antibiotics
All of the meat is sourced from local farms. Farm to table, raised without antibiotics, grass and grain fed. Beef, pork, lamb and chicken all come through the same way, which is why the chalkboard in the shop reads free of hormones, antibiotics and preservatives.
Sourcing this way costs more per pound than a commodity supplier and it limits what is available in any given week. That trade is deliberate. It is the reason the flavour is consistent and the reason the staff can answer where a cut came from.
Chapter 03
Made from scratch, in house, daily
The ground beef, the sausage and the bacon are all made here, every day, by classically trained chefs. Nothing is brought in pre-made and re-labelled.
That is the same kitchen that cooks the restaurant menu, so the sausage on a breakfast sando and the sausage in the case are the same sausage. A butcher shop with a working kitchen attached ends up better at both than a shop that only does one.
By the pound, and by request
Everything in the case is available by the pound: premium steaks, roasts, chops, ribs, tenderloins, fresh lamb and farm to table poultry. Custom cuts and special orders are welcome, and the house smoked brisket and pulled pork can be bought by the pound as well as in a sandwich.
If you want a particular cut put aside, or you are buying for a crowd, ring the counter on (440) 999-0990 ahead of time rather than hoping it is in the case when you arrive.
Whole animal butchering at 33475 Station St, Solon, OH. Call (440) 999-0990.
What is in the case
Beef
Premium steaks, roasts, and custom cuts, all locally sourced.
Pork
Chops, ribs, tenderloins, and house-made sausage and bacon.
Lamb
Fresh lamb cuts prepared by the butchers here.
Chicken
Farm to table poultry, no antibiotics, always fresh.
House-made specialities
Ground beef, sausage and bacon, all made in house daily.
Meats by the pound
Every cut by the pound. Custom orders and special requests welcome.
