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Culinary Knowledge

We constantly strive to improve our knife skills, knowledge of the trade and expertise in the kitchen

Our butchers work closely with the culinary team to develop recipes that make butchery possible and enjoyable. We then pass that knowledge on to you.

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Whole Animal Butchery

We want people to want to know where their meat is coming from and explore cuts beyond the grocery store

We practice the art and craft of whole animal butchery. By purchasing whole animals we are able to offer you more options and can break animals down to suit your specific needs.

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The Art of Dry Aging

Dry aging used to be a lost art, but we are embracing and revitalizing the process at Gwen

As a growing (but still relatively small) number of butcher shops are exploring traditional techniques, the process of dry aging is again getting some attention. At Gwen, we are whole-heartedly embracing the process with our own dry age room and program. The process of dry aging requires butchers to age beef carcasses in a low-temperature, high-humidity room for weeks. Through the aging process, the beef develops a tangy, earthy scent and smoother texture with flavors becoming more concentrated and delicious. It’s what beef was meant to taste like!

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Quality to Your Table

It is important for us to introduce you to something new and unique; the unique difference drives demand.

Consumers are beginning to understand the innovation and craft that goes into producing quality meat cuts. As true innovators in the industry, our butchers are always working towards bringing quality and new cuts to the counter and in turn to your table.

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Added Value

What you see today is a different type of butcher, one who can cook, prepare, and teach

Gwen butchers are more well-rounded as far as being able to cook, prepare, and teach. It’s all added value. This craft should be celebrated. Respect for butchers is an important step in the movement towards an appreciation for all players in the process from farm to fork.

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