Editorial Reviews
The Hopcotts dry-age their hormone- and additive-free beef for 21 to 28 days in large coolers for maximum tenderness, an extremely costly process (they lose at least 10 percent of the meat due to shrinkage)—but the end result is beef of the highest quality.
by vanmag
on October 22, 2009 from vanmag
Information from the business
Specialties<br/><br/>Specialty butcher shop specializing in local meats, including our family farm-raised, hormone and antibiotic-free beef. Made in-house include wood-smoked deli items, including a gluten and nitrate-free selection. Fresh produce, artisan breads and cheese, specialty grocery items and much more.<br/><br/>History<br/><br/>Established in 2006<br/><br/>Family farm was purchased in 1932, which is where our...
by yelp
on June 17, 2015 from yelp
