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.
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.
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.