The display case
Silva the butcher
Silva has three decades of experience as a butcher.
Man with a plan
Patrick Martins of Heritage Foods USA.
Patrick Martins, Emilie Frohlich, and Staphanie Waddell.
With strip loin in hand.
Silva's jewel box
The dry aging room.
American "Kobe"-Style Beef Ribeye
Slice of heaven
That is some serious marbling.
Silva cuts a steak
American-style kobe ribeye.
Silva trims the steak of the hard crust that has formed from the dry aging.
That's a wrap
Silva knows you are going to love this.
The hands of the master
Silva minds the counter.
Aged over four weeks.
Cutting a steak
Emilie cuts a Piedmontese ribsteak.
Looks like select, eats like prime
Despite the sparse marbling—this steak would surely grade Select by the USDA—Piedmontese beef, especially when dry aged, is remarkably tender.
Piedmontese Shell Steak
$25 a pound!
All steaks, all breeds. One of the best bargains in premium steaks.
More quaint than your average butcher shop wall hanging.
Rules to farm by
The sign says it all.
They are special indeed.