Found my meat shop.

30 to 40 day aged meat raised by them to customers order cuts and only open 2 days of the week retail but open to fill orders for the weekend. Went to investigate today and blew my mind. I ended up with a chuck roast cut next to the rib eye that I have been looking for a long time. Ask a lot of questions and was walked through them. It was slow at the time granted. Top notch.
Some may know this place and the logo may offend others. Please stay away if it does.

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Deer’s food locker. DEER PARK Ws. There a great wild game prossesor also.

The roast was cut in front of me. Though the timing may have been just right with my questions.? Ones experience may not fallow mine.

Great place, glad they reopened, they have really good brats as well.

They say find a place for quality meats. Well this roast blew me away. I was talking to the butcher about short ribs. I guess I’ll be calling to put my order in.
I picked up some philly steak brats I have not had a chance to try yet. I guess there going to sell pork also in the future.

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I had a negative experience there several years ago picking up beef they processed for us. Swore them off and I drive through there often. Maybe I’ll reconsider but doubt it since I have other resources. Glad it worked out for you.

I have had them process deer in the past. Reasonably priced, good sticks and breakfast sausage but not as impressed with the summer sausage. Nilssen’s IGA in Clear Lake, WI makes great summer sausage but stopped processing carcasses several years ago. They will still take cut meat and process it in to sausage, may go there this season if I drop a deer.

Any good cut in front of you aged roast is worth 5.49 a pound, especially that close to the eye. Home made noodles time now.

Ordered another roast for next weekend.This one will be 60 days aged. Cut on Friday picked up Saturday.

Well, the food experience begins with another great outcome. I ask for what I stated above and got more. Previous visit I also asked a about short ribs. Well this cut included a short rib on the bottom and what an awesome surprise I got.
So tender melt in your mouth with a beefy flavor out of this world.

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1hl&sinker wrote:

Well, the food experience begins with another great outcome. I ask for what I stated above and got more. Previous visit I also asked a about short ribs. Well this cut included a short rib on the bottom and what an awesome surprise I got.
So tender melt in your mouth with a beefy flavor out of this world.

Nice. 60 day aged. Whats the most they can age meat. I’m guessing 60 is pushing the limit?