Bolyard's Meat & Provisions
Self-Reported4.8(346)Store
We promise every animal that comes in our shop has been raised on the lush pastures of small Midwestern Farms.
Farming since 2010
Certified Humane
We promise every animal that comes in our shop has been raised on the lush pastures of small Midwestern Farms.
I am a meat geek. Meat has always been a big part of my life. Growing up in the Midwest, my Dad was active in the competitive BBQ circuit around town, and he always had me in tow to help out. I guess you could say my love for meat was seared into me at a young age. After graduating from the Culinary Institute of America in Hyde Park, New York in 2000, I moved home and worked for over a decade as Chef Kevin Nashan’s Chef de Cuisine at Sidney Street Café. I loved cooking, and still do, but I always found myself drawn to the proteins. As the restaurant evolved, so did our desire to work with local farmers, not just for their beautiful produce, but also for whole animals. The job of finding the way around and utilizing all the parts of hogs, lambs, and goats, became my job, and I developed a deep passion for it. It didn't take long for me to realize that butchering and sausage making was my calling. I've used the last few years to hone in my skills, and master all the cuts.I am so excited to offer families in the St. Louis area a place to buy super fresh, locally raised, pastured meat. I have personally visited every farm and processing facility our animals come from. The humane treatment of all of our animals is of the utmost importance to me. Our meats are raised on pastures and are never treated with antibiotics or growth stimulating hormones. They are encouraged to engage in their natural behaviors, and always treated with the respect they deserve.I realize that the idea of cooking nose-to-tail may seem a bit out of the home-cook's league, but believe me it's not. We have tons of fast, easy recipes, and I’d be happy to share professional cooking tips with anyone who is interested. So don’t be shy, and feel free to ask me, or any of the meat heads working at the shop your questions! Don't worry, if preparing beef tongue, or pork liver isn’t your thing, I’d be happy to cut you your favorite steak or chop. way around and utilizing all the parts of hogs, lambs, and goats, became my job, and I developed a deep passion for it. It didn't take long for me to realize that butchering and sausage making was my calling. I've used the last few years to hone in my skills, and master all the cuts.I am so excited to offer families in the St. Louis area a place to buy super fresh, locally raised, pastured meat. I have personally visited every farm and processing facility our animals come from. The humane treatment of all of our animals is of the utmost importance to me. Our meats are raised on pastures and are never treated with antibiotics or growth stimulating hormones. They are encouraged to engage in their natural behaviors, and always treated with the respect they deserve.I realize that the idea of cooking nose-to-tail may seem a bit out of the home-cook's league, but believe me it's not. We have tons of fast, easy recipes, and I’d be happy to share professional cooking tips with anyone who is interested. So don’t be shy, and feel free to ask me, or any of the meat heads working at the shop your questions! Don't worry, if preparing beef tongue, or pork liver isn’t your thing, I’d be happy to cut you your favorite steak or chop. the farmer, the processor, then us Passion and patience fuel our farmers, and it shows in the exceptional quality of our meats. Each of these families not only understand and adhere to good animal husbandry, but they are passionate about their work. Thanks to their superior standards, our customers can shop with confidence, knowing that they are bringing home the very best and absolute freshest pasture raised meat Missouri has to offer. Matt and Eleanor Tiefenbrun have been raising Cornish-Cross chickens and Broad Breasted White turkeys on pasture since 2010. Their hard work is evident in all they do; be it bird keeping, bee keeping, or their beautiful produce. Matt delivers his birds, fresh to the shop weekly, and he ALWAYS has a smile on his face! David and Lana Price and their family set up their meticulo
I am a meat geek. Meat has always been a big part of my life. Growing up in the Midwest, my Dad was active in the competitive BBQ circuit around town, and he always had me in tow to help out. I guess you could say my love for meat was seared into me at a young age. After graduating from the Culinary Institute of America in Hyde Park, New York in 2000, I moved home and worked for over a decade as Chef Kevin Nashan’s Chef de Cuisine at Sidney Street Café. I loved cooking, and still do, but I always found myself drawn to the proteins. As the restaurant evolved, so did our desire to work with local farmers, not just for their beautiful produce, but also for whole animals. The job of finding the way around
Meet Mark and Rita Newman
Store Owner · Since 2010
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Beef
Dairy
General Practices
Pork
Poultry & Eggs
Self-reported practices. This farm has provided information about their practices, but they have not yet been independently verified by Bhumi.
Practices
