As you may know, we’ve extended our time in New Mexico to allow for a 21-day dry aging process, ensuring the perfect quality of our beef. Join us tomorrow, Saturday, October 12th, for our final market in New Mexico until mid-December.
We’ll have Black Cod Filet, Miso Marinated Black Cod, Smoked Black Cod, Smoked Sockeye Salmon and Snow Crab Clusters. Our grassfed-grassfinished beef includes ground beef, ribeye, NY strip, and beef shanks. For pork lovers, we’re offering ground pork, green chile pork sausage, pork belly, and pork chops. Don’t forget local raw honey, Kenny’s spice rub, and Bariani Olive Oil!
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