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  • At the moment this is a superfly place to get long-aged Ribeye, steakhouse-grade Prime Striploin, and some unusually well-made sausage flavored skilfully with fresh herbs. A little disappointed to learn the meat is not of clear provenance - ie. no mention of farm name, nothing's organic or otherwise similarly vaunted. How are the animals treated? But as someone said, they verbally claim animals are hormone and antibiotic free. I think the non-mainstream food handling shows in the quality. Generally when you see 'Berkshire Pork' you are already talking a specialty breed that is raised with more care, gives much lower annual meat yield, and has better taste and texture. And for example nearby The Big Carrot, while very nice could not butcher a properly-cut organic steak to save its yippy ass. You want pro butchering, all organic and can pay steak prices for sausage, yes you can have that, try Healthy Butcher on Queen West.
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