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  • This is what we needed up in Foothills. The only problem is Roni the owner can't get enough beef carcasses to meet demand...nice problem eh? Here is a great example of how great it is to have a real custom butcher in your hood: I wanted to make a killer Porchetta with a pork loin wrapped in a pork belly. Roni and her butcher cut me both pieces, trimmed the pork belly to fit the pork loin, and scored the inside of the pork belly too! What a time saver...and the $COST of this super fresh pork was 20% or more less than AJ's! It IS a pain to have to get in line on Saturday morning at 9:30 to get bone-in steaks (when the store opens at 10am!) but until she can get more product that is the price to pay for GREAT beef//lamp/pork!
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