The Greek Butcher

The Greek Butcher dry ages beef and lamb for at least 8 weeks. Dry aging is a process that allows enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. Our commitment to food safety is governed by the higher standards , These same exacting standards are applied to our personal and knowledgeable customer-service. We never compromise quality and we stand behind every cut of beef and lamb that we sell.