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.
With strip loin in hand.
Silva's jewel box
The dry aging room.
American "Kobe"-Style Beef Ribeye
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.
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.
$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.