People are getting a lot smarter about their meat. Not too long ago, most folks couldn't have told you the difference between choice and prime, between loin and strip. Now customers are asking about marbling and breed, looking for butcher's cuts like hanger and wanting to know exactly where their lambs or pigs are coming from. Lucky for us, we've got Tony's Meats -- now with four area locations, although the original on Dry Creek is still our favorite -- and all the knowledgeable guys behind... More »
