River District
Dept. 01
The Butcher Case
Cut to order. Not before.
Tell us the cut and the thickness. We'll pull it, cut it, and wrap it while you watch.
The Butcher Case
Tell us the cut and the thickness. We'll pull it, cut it, and wrap it while you watch.
№ 01 Sourcing
Upper 2/3 Choice. Certified, grass-fed, grain-finished Black Angus, raised on a family farm — selectively sourced, which is a plain way of saying we turn down more than we buy. Pork, poultry, and everything else in the case is held to the same standard.
If we wouldn't take it home, it doesn't go in the case.
Broken down in-house
Ground in-house№ 02 In the case
Board prices, per pound — they move with the market, so call the counter to confirm today's: 434-366-3092
The full-service counter
Point at it. We’ll cut it.
№ 03 Holidays & big cuts
Crown roasts, whole tenderloins, holiday birds — and Sunday prime rib, slow-roasted and sliced thick. The cuts that make the table. Call ahead and we'll hold one with your name on the paper.
Crown roast, by requestThe Holiday Board
The centerpiece cuts sell out before the week does. Put your name on one now — we call every reservation to plan the size, the trim, and the pickup.
Pickup . When the board's full, the board's full.
№ 04 Butcher math
The question we answer fifty times a week. Pick the cut, count the chairs at your table, and we'll run the math the same way we do at the counter.
Rules of thumb, not gospel — we fine-tune it when we call.
What's for dinner?
Chairs at the table — 6
№ 05 First time at a real counter?
No minimums. Never were.
Describe the dinner. We’ll name the cut.
Ask for inch-and-a-quarter like you’ve done it all your life.
It means we quote it fresh, that day, out loud.
Order online, then a human confirms every ticket by phone.