Saturday in the Strip!


I recently read an interesting article by a pioneer of the local food movement. He said, in the 80's when buying food from a farmer was nearly unheard of, they fully expected that 30 years of hard work would convert so many people into such dedicated locavores that home design would shift towards large suburban kitchens featuring bone saws for breaking down a half of beef and huge cooktops for canning vast quantities of produce. Here we are today, thirty years later, and...they were a little off. Sure, the suburban kitchens are big, but it's mostly boxed pizza being consumed in them. Nobody cooks.

You, friends, are a unique group of people, because you DO cook. Carry those chins high and be proud of your prowess! And if you're cooking, you might as well use good ingredients, right? Right.

That's why we bring the farm to your city every weekend! Find us today from 9-12 on Penn Avenue beside the extraordinary Bar Marco between 22 and 23 Streets. We've got the beef you're craving, no bone saw required. Gruber Farms Pasture Raised Meats will be joining us as a bonus on this brisk (ha) day.

Here's the BEEF:


chip steak 2

chuck eye 4

cubed steak 2

eye of round 1

filet 2 medallion

flank 3

flat iron 2

hanger 3

New York strip 4

petite tender 2

porterhouse 4

ribeye 2

sirloin 6

skirt 5

t-bone 4


arm 2

brisket 2 half 1 whole

chuck 3

English 2

eye of round 1

London broil 1

rolled rump 2

tip 1

Ground beef

80/20 ground beef

90/10 ground round

Odds and Ends

liver 1

ox tail 2

short ribs 3

stew meat 5

That's it! See you in the Strip!