The cut is everything.
Dry-aged beef, pasture-raised poultry, house-cured charcuterie — cut to order at the block by a master butcher who knows your name.
Three generations at the block.
Blackstone started as a two-man shop on Old Market Row in 1972. Fifty years and three generations later we still do it the same way: whole animals in the back, master butchers at the block, and nothing behind the glass we can't tell you the name of the farm for.
- Whole-animal butchery — nose to tail, nothing wasted
- In-house dry-aging room, 28 to 60+ day programs
- Sourced within 40 miles from farms we visit ourselves
A counter that changes with the week.
More than a counter.
From whole-animal orders and BBQ packages to butchery classes and wild game processing — we're a working shop, not a grocery.
All services →Tell us what you're cooking. We'll cut it, tie it, grind it, and wrap it.
28, 45, or 60+ days in our on-site aging room.
Packages for the backyard or the restaurant.
Beef, pork, lamb — cut to your spec sheet.
Cooks, chefs, and regulars.
"The best dry-aged ribeye I've served in fifteen years of kitchens."
"They cut a whole hog to my spec and delivered it labeled. Total pros."
"I trust them with the holiday roast more than I trust my own oven."
Come by the block.
Or call ahead and we'll have it wrapped when you walk in.