Bolyard's Meat and Provisions

Butchering is booming, and Chris and Abbie Bolyard are on the cutting edge. When their small neighborhood shop opened in 2014, their goal was to offer pasture-raised, handcut meats from partner farms plus housemade dishes and charcuterie. Chris Bolyard’s background as a chef—he trained at The Culinary Institute of America in Hyde Park, New York—is key to using the whole animal, from head to tail, and creating the perfect dishes and sides to showcase the meats to perfection.

Bolyard’s unique approach of offering both cut-to-order meats and finished meals clearly resonates with its customers. The Thursday Night Smoke-Out specials—beef chuck eye with Korean seasoning, whole chickens with barbecue spices, beef brisket rubbed with garlic and fennel, pork loin with mustard and hot sauce—often sell out. So do the buttermilk biscuits, made with local dairy and house-rendered lard. And vegetables, like tallow-roasted cauliflower or sautéed kale. And the Saturday Cookouts. And the lunch sandwiches.

Equally popular are the shop’s hog butchering classes—especially after Chris Bolyard won a TV competition earlier this year. On the History Channel’s “The Butcher,” he used his expertise to break down game, including a wild boar and a deer using a flint knife.

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