House-Made Chorizo
$9.00 / lbCoarse-ground pork, guajillo and ancho chile, cider vinegar, garlic, cumin. The exact same we use in the kitchen — nothing extra, nothing less.
— from the back room —
The meat
The meat
counter.
Every animal we cook with is broken down in the room behind the kitchen. Most weeks we end up with more than the menu can use — so we wrap what's left in brown paper, hand-label it, and sell it to you. Same cuts. Same farms. Same hands.
Counter hours
2 AM — 8 PM
Whole-animal preorders
2 weeks notice
Source radius
≤ 120 miles
Dry-aging room
40 days
01
What's in the case.
Marinated Fajita Beef
$14.00 / lbSkirt steak, citrus, garlic, cumin, a little oil. Ready for the grill or a hot cast iron. Sold by the pound, sliced or whole.
House-Smoked Bacon
$11.00 / lbApplewood-smoked, sliced thick. Cured in-house for a week before smoking. This is the bacon that shows up on our breakfast menu, verbatim.
Dry-Aged Ribeye
$26.00 / lb40-day dry-aged, locally raised. Ask for a cut — we'll trim it in front of you and tell you how we'd cook it at home.
02
How the counter works.
01
Source
We buy whole animals from farms we've visited, met, and trust. Most are within a two-hour drive. Some are neighbors of our regulars.
02
Break down
We break down every animal ourselves in the back room. This is why our menu includes lengua, cachete, and bone-in cuts that don't usually appear in a taquería.
03
Age or marinate
Some cuts go into the dry-aging room. Others are marinated for the kitchen. What's left goes on the counter, wrapped and labeled with the farm name.
04
Wrap & hand off
Every purchase is wrapped in brown paper and labeled by hand. If you want it cut a specific way, ask. We'll do it while you wait.
03
Where the meat comes from.
Heart Mountain Ranch
Beef
Grass-fed, grass-finished beef from a family operation about 15 minutes outside Powell. We've been buying from them since our second year.
Shoshone Valley Pork
Pork
Heritage-breed pigs raised outdoors, fed a mix of local grain and garden scraps. The source of our chorizo and bacon.
Polecat Creek Farm
Chiles & corn
Where our guajillo, ancho, and poblano chiles come from, along with the corn we nixtamalize for tortillas.
Ralston Butchery Co-op
Beef & lamb
A small rancher co-op about 45 minutes north. We buy whole animals from them on a rotating basis when they have surplus.
Bighorn Apiaries
Honey
Wildflower honey from hives in the Bighorn foothills. Used in marinades, desserts, and the bar program.
Basin City Greens
Herbs & greens
Cilantro, onion, radish, and seasonal herbs — grown about an hour east of us. Most deliveries come in twice a week.
04
Ask the butcher.
Can I preorder a whole animal?
Yes — with two weeks' notice. We'll tell you the current availability, approximate weight, and price. Half-animal and quarter-animal orders are also possible. Call the counter directly at (307) 899-3894 to start the conversation.
What cuts are usually available?
It varies by week, but the staples are chorizo, fajita beef, bacon, and dry-aged ribeye. Beyond that, whatever the kitchen isn't using that week — often short ribs, chuck, flank, and beef cheek. If you want something specific, call ahead and we'll set it aside for you.
Do you do custom cuts?
Yes. Ask for a specific thickness, a bone-in version, or a different trim. We'll do it while you wait — usually five to ten minutes depending on the cut.
Can I order online and pick up at the counter?
Yes. Add the items to your cart here on the site and choose a pickup time at checkout. We'll wrap everything and have it ready at the front counter. Note that retail butcher items can only be picked up — we don't deliver anything.
Is the meat USDA-inspected?
All animals are processed at USDA-inspected facilities before they come to us. We do the final breakdown in-house, which is why you can order custom cuts and talk to the person who actually cut your steak.
Do you ship?
No. Everything is picked up in person at the counter. It's a small operation and shipping meat correctly is expensive and unreliable — we'd rather you come in.
— come see the case —
There's more on the counter than on the site.
What you see above is the standing list. The case usually has two or three rotating cuts beyond it — sometimes dry-aged, sometimes seasonal, always small-batch. Call ahead or just walk in.
Plan a visit