Staff Picks

Our staff is not only knowledgable, but we love to eat! Check out what we're cooking and serving our family and friends.

Don Roden, Owner
Don's Pick: Grassfed Bison Burger
"It's amazing cooked rare. It's extremely flavorful but without being gamey."

German Quiroa
German's Pick: Piedmontese New York Strip
"I love this cut because it's full of flavor, tender, and lean with a clean taste."

Elyse Smith
Elyse's Pick: Lamb Rib Chops
"These are delicious marinated for at least an hour in:
2 TBSP dijon
juice of 1 lemon
1 TBSP finely chopped fresh rosemary or dried
2 tsp. minced fresh garlic
salt & pepper
Grill (or hot stove, medium-high heat) 4 minutes on each side, rest for 5 minutes, then enjoy!"

Wendell Allsbrook
Wendell's Pick: Dry-Aged Porterhouse
"It's great because you can feed two people.  And it's the best of both worlds since you get the strip and filet both on the bone"

Mike Means
Mike's Pick: Duck Breast
"For a killer sandwich, cook the breast to 135 degrees and then slice thin."

Richie Hannas
Richie's Pick: Berkshire Pork Chops
"Unlike any other pork...mind blowing difference in comparison."

Dylan Serres
Dylan's Pick: Wagyu Ribeye
"It's like velvet.  Flavor wise it's a great mix between the beefy flavor of ribeye coupled with richness of Kobe-style Wagyu."

Justin Mack
Justin's Pick: Jeni's Salty Caramel Ice Cream
This ice cream is the perfect amount of sweet mixed with salty."
Greg Herring
Greg's Pick: Denver Steak
"The Denver cut is
 nicely marbled and hard to dry out.
Cook it like just like you would a New York strip."
Nick's Pick: Hanger Steak
"Hanger steak is v
ersatile, consistent, has great flavor, and marinates very well."

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