Old Fashioned Style featuring Custom Cuts & Meats

There are skills and trades in life that cannot be taught in a classroom or textbook, but are handed down from father to son, grandfather to grandson. In the 1920s, the Palmer family began handing down the craftsmanship of fine butchery—the experience to discern the best quality meat and the skill to carve it, trim it, and deliver it to their customers.

Palmer’s Butcher Shop carries the highest quality meats and seafood inside their full-service Butcher Shop. Everything is hand-trimmed, cut & ground to your exact specifications.


Palmer’s selection of carry Dry Aged, Prime, Choice and Grass Fed Beef are all custom cut to your exact specifications. Milk-Fed Veal, Bison and Venison Medallions are also available daily. Fresh Rabbit and Wild Boar are available by special order.


We carry an extensive line of poultry every day; Organic, Free Range & Antibiotic Free Chicken, Turkey and Duck Breast. Moulard Magret, Muscovy & Rohan Duck, Capon, Pheasant, Quail, Guinea Hen and Squab available upon request.


We offer a complete line of pork products from traditional and antibiotic free to Heritage Berkshire Pork every day. Whole Suckling Pig is also available by special order.

What’s Berkshire Pork?


At Palmer’s we freshly grind all our beef several times per day. We offer ground chuck, choice, sirloin and grass fed ground beef. Our handmade Burgers are NOT to be missed!


Our seafood is delivered fresh every morning from our local suppliers. We carry a wide variety of options. Looking for something special? We can custom order you anything with 24 hour notice!


Palmer’s is proud to have some of the finest award-winning smoked meats and seafood. We sample hundreds of different products before deciding which ones will will carry in our store.

The Beef Grading System determines the quality of beef based upon a very complicated inspection system. The texture, tenderness, juiciness and flavor is developed by the fat marbling and age of the beef. Younger beef produces a finer texture and a lighter red color. The higher the ratio of marbling to the age of the beef, the higher the grade.


60% of graded beef in the U.S. is ‘Choice’ but there are different qualities within the grade. There’s beef that just missed the higher Prime grade and then there’s the beef thatjust missed the lower Select grade (HUGE difference in quality!). At Palmer’s, we only carry top quality Choice and we don’t nickel and dime our suppliers looking for cheapest price—we shop for quality.


Of all the beef produced in the U.S.,less than 2% is certified as USDA Prime. The “prime” grade will be given to meat that comes from the youngest beef with the most abundant marbling. Anyone who has savored a USDA Prime Graded Steak knows that it is delightfully tender and juicy with a buttery flavor, making it distinctively superior to any other steak. You can’t go wrong with Prime!


Dry aging is employed to improve two major meat characteristics; taste and tenderness. It works by exposing the naked beef to a carefully controlled environment with precise temp & humidity levels. Dry aging will bring out incredible characteristics while intensifying the flavor. Think of ‘Dry Aged Beef’ like a high-def version of your regular steak.


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