(Gerry Furth-Sides, photos courtesy Bone-in-Butcher unless otherwise noted) The phrase “Texas butchers” always brought to mind Beef, beef and beef – at least until now. Bone-in-Butcher retail delivery out of Dallas, Texas is a tasty reminder that it is so much more. And with the Sakeley family reputation and their network as generation’s old wholesale suppliers, the highest quality is guaranteed. (https://localfoodeater.com/chefspotlight/next-next-next-generation-lebanese-purveyor-john-sakeley-and-sons/)

This holiday season they can provide the highest quality poultry, Lamb and also beef nationally

Turkeys for the holiday, for example, range in size from 14 to 16 pounds and cost $63.00. The birds are shipped and delivered the week prior to the date a hostess would need them during the holiday season. For example, Thanksgiving Day orders ship out November 17-23, 2021).

Raised without antibiotics, Bone-in-Butcher turkeys are one of a kind. With 20% more breast meat than other brands, they also boast 55% less fat and 25% fewer calories. Turkeys are bred, raised, and processed in Pennsylvania Dutch Country with care.

Lamb is a splendid, show-stopper look protein that is popular at Easter but often over-looked protein during the winter holidays. Raised in the Midwest by hand-selected family farmers and ranchers, Bone-in-Butcher proves itself on offering American lamb. The lamb is pasture-grazed and grain-finished; this produces tender, delicate flavored lamb for chefs and families who prefer a mild, almost beef-like taste. Proper meat-breed genetics, combined with high-quality grain finishing, results in richly marbled, mild-tasting lamb.

American lambs are born and humanely raised without the use of artificial growth hormones and animal by-products. Our lambs are USDA Choice grade and hand-selected to meet our standards for proper finish, weight and age. Artisan butchers hand-process our fresh lambs daily to exacting specifications

When customers place an order, say for custom cut wagyu steaks, the Sayklay’s need a two-day lead time for Dallas, and four days for Los Angeles for whole or cut to order beef.  National delivery is brand new and working out well.

John explains how it works, “if you ordered today, we would be able in four to seven days to have it cut to order and shipped to you overnight.  We have flash-frozen product, which is just as beautifully fresh as fresh would be with delivery time added.” And with all the COVID problems today this method is the finest and safest method of purchase, according to the Sayklay’s.  Delivery problems have also eased off since the beginning of the pandemic.

All beef sold by Bone-In Butcher Shop  is sealed for freshness in thick milled, high density cryovac bags after is wet-aged for 28 days.  An added-value bonus comes with the product’s additional 14-days of shelf life before it must be consumed or frozen.  Along with portion cuts and whole cuts of beef, pork, lamb or poultry, they offer bulk cases and half cases.

For ordering and more details please see BONE-IN Butcher Shop.

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