Most of us don’t eat quite as much meat as we used to. So when we do splurge, it had better be great! From Bell & Evans chicken, to Natural Certified Angus Beef, to Prime Strip steaks we know the quality you demand. And that’s just for starters!

Ground beef is still a mainstay of the meat department. And we still make it the old-fashioned way – from our own trimmings. This is a very important way to know just what is in there. When there is a problem with ground beef, it almost always involves "coarse ground" beef that is shipped to stores and restaurants for them to make their ground beef from it. We don’t use “coarse ground” beef. We would rather make it ourselves.

Same goes for our many of our sausages and kabobs. Ed and his staff prepare a terrific array of really great tasting answers to that age-old question "What should we have for dinner tonight?"