Rustic Cuts Butcher Shop

Quality control may be an issue. What was labeled 'beef bacon' was actually pork. The staff said it was beef. When I got home, I cooked the pork bacon called them back and they didn't seem concerned at all. Glad I'm not Jewish, thanks...

Rustic Cuts is DEFINITELY a meat supplier that you should consider for your families meat supplier! Having hauled beef for 26 years I and being both inside the kill plants hauling halves of beef out to the fab plant where they are cut into pieces and shipped to your grocer. Rustic cuts is equal to you raising your own beef and having it processed. I'm a buyer of all their cuts. A HUGE difference I can see is their ground beef! If you take a couple pounds out of the freezer and say you don't use it right away. The ground beef is still as fresh as the day you bought it. If you did that with Grocery store grind that grind would have to be disposed of due to the fact it was old before it was ever ground or regroups with fat bought for extra filler and lots of added water( for weight) plus the addition of the pink slime. The exact truth is also evident in Rustic Cuts Steaks and roast. You can buy premium cuts i.e. and let them age in the coldest part of your fridge not wrapped in plastic and the flavor will keep getting deeper, beefier. Just saying this butcher shop is as close as we can get to home raised, home cut beef without having to means to get that. The butchers are professionals, that can help you with any questions or suggestions that has to due with meat. An old timer butcher shop right here in town with best, freshest meat you can buy at a fair price. Sorry for my lengthy review, I just wanted to let folks know about this gem RUSTIC CUTS!

Went here for the first time this past weekend to pick up a steak and it was a great experience.I've been hearing about this place for a while and I've wanted to check it out. You walk into a row of coolers that contain a lot of various meats and to the left is the counter. A great view and setup.All of the staff is extremely nice and the manager?/co-owner?/employee told me the story of the place and its pretty cool. There's a farm between Underwood and Crescent.....ask them and they'll tell you. Cool, little story.The Ribeye's are dry-aged for 40 days(?) and the rest of their steaks are dry-aged for at least 14 days.The meat looked great and it tasted even better. I got a NY Strip, Heavy D Steak, some wieners, brats, and hot dog buns. The total was about $25. You pay somewhat of a premium but it's local, they butcher it at the shop, and the meat is a step above the rest IMO.All in all this was a great experience and I will definitely be going back.

Stopped in last Saturday for steaks and discovered fresh made cinnamon rolls! I couldn't resist. They were still warm and so good! I also recently tried the cherrywood smoked bacon and canadian bacon and both are excellent.

Local butchers selling local meats. We don't buy beef and pork from anywhere else now. The women that work here have the best customer service skills anywhere. Try the mushroom and Swiss brats!

quaint little butcher just a short drive via the L Street bridge to Iowa. clean and bright. ground meats and cowboy cuts as well. jerky meats and sides. even scallops and meat rubs galore. butchers are readily available to help with special cuts of meat. reasonably priced

I stopped in on a Saturday afternoon and was glad to see the place was busy. I like the fact they are run by local farmers, I like the fact they use "rotational grazing" techniques, I like the fact they use an AWA approved processor, I really enjoyed my ribeyes. I will be back.I'm giving them a 4 star review because I had hoped to be offered the choice of grass finished beef. It's the next right step, I think it matters.Lol, I am not from San Fransisco!

Our family has been cooking prime rib every year for the past several years and have never gotten this poor quality of meat before. Thought we would try a new butcher shop but were disappointed in the cut of meat and will not be shopping here again.

I have tried the ground round and it is terrific! I'll be trying their in eyes next! Great service, quality meat for the money spent.

Cowboy ribeye. Incredible sous vide for 3 hours at 128 and then seated off on a cast iron.