Our beef comes from Apple Brandy Beef in Wilkesboro, North Carolina, where cattle are pasture-raised and managed through a tightly controlled system that oversees feed, animal health, and processing. Our pork comes from Warren Wilson College Farm in Swannanoa, where farmers and students work together to raise hogs to exacting standards for feed, fat quality, and animal welfare.
Where Carolina Farms Meet Butcher Craft
Those relationships are the backbone of how we work. We think of it as a supply loop rather than a supply chain, staying involved throughout the process. We know the farmers raising the animals and stay in close communication about feed, timing, and how the animals are developing. When the animals are processed, we coordinate with the abattoir and often transport the sides ourselves back to the shop.
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By the time the meat reaches our cutting room, we already know its story, where it came from, how it was raised, and how it was handled along the way. That connection allows us to stand behind every cut we sell.
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Poultry is a little different. After years of searching, we couldn’t find a Carolina source that consistently met the standards we require for quality, scale, and reliability. Rather than lowering the bar, we partnered with D’Artagnan, a respected East Coast producer known for working with small farms that raise birds humanely and without antibiotics or added hormones.
Our standards are simple. Source the highest quality, healthiest meat possible. No antibiotics. No growth hormones. No artificial ingredients.
We also believe good food systems require fairness. We pay our farmers fairly and we pay our staff above-average wages.
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Inside the shop, everything begins with the whole animal. Our butchers break down each carcass using traditional techniques. The familiar cuts are here, but the real craft shows up in the rest.
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Chop Shop exists to reconnect people with the craft behind their food.
Real Farms. Real Butchers
