I'm a regular now, so what I'm about to say is kinda a big deal...
There's no better meat house in town. This is it. You can stop searching. In terms of varietal cuts, especially beef and pork, this is my go-to locale.
The quality is certainly top notch. You won't find browning meat sitting in a maxi pad on a foam tray here. Instead, they'll cut you a steak right there and then with a saw in the back. What you'll go home with is an ultra fresh, cut to your specification hunk of vibrant looking meat. Want a 2" thick Ribeye? No problem. Bone-in or bone-out? No problem. Want the bones on your rack of lamb frenched? No problem.
The chalkboard in front of the counter is just a starting point to what they offer. But to get the real insight, talk to the extremely helpful Hank or Sanford. Every time I'm in, they'll go out of their way to help me through my purchase. Educating me each step of the way on the various cuts and the nuances between each. He's clearly an expert in his craft and an invaluable personality that is so hard to find these days, especially in this industry.
The last time I was in, I was looking for meat to make shish kabobs. Hank gave me his recommendation and offered to trim the fat and cut into 1" pieces for me. Really? Outstanding! Now that's service.
Then there was this time a year or so ago when I bought a 7lb brisket that I planned on pickling. What ever would I do with all the extras though? Hank made the recommendation to bring it back in and he'd throw it on the slicer so I could take home more manageable razor thin deli slices for corned beef sandwiches. Really? Wow.
When I gave thanks for the outstanding service, his response: "No worries, that's my job".
This type of personal service is refreshing and can't be found at the big box monoliths. And it's the primary reason why I'll continue to patronize mom and pop stores such as this. Mister Brisket, I'm glad you exist. You are a rare and dying breed. Don't quit doing what you're doing.