• Our Farmers & Fishermen

    Here at The Chop Shop Butchery, you can rest assured that all of our meat and fish comes from trusted sources. We know each and every one of farmers and fishermen by their first name and have a deep understanding of their farming practices. We do our absolute best to ensure that all of our food comes from sources where animals are raised humanely, naturally, and locally with the utmost care so that it not only tastes good but is good for you. too.

    Apple Brandy Beef

    Wilkesboro, NC | Seth Church

    Located in the foothills of Western North Carolina, Apple Brandy Beef is a third-generation family farm dedicated to producing all-natural, pasture-raised beef finished on corn grown on the property..For years, the farm has been carefully selecting specific genetics of the Angus/Hereford crosses that thrive in this environment in an effort to produce a superior cow herd and, as a result, a superior tasting beef.


    Apple Brandy knows the pedigree and complete history of each animal they raise and they never use synthetic hormones or antibiotics (except for medical necessity). Throughout the year, their cattle are raised on one of Apply Brandy's family farms in the foothills of Wilkes County. During the summer months, their cattle are moved to lush, open pastures along the Blue Ridge Parkway where they graze on North Carolina blue grass. Before arriving at our butcher shop, their beef is finished on corn for a few weeks and taken to a USDA inspected facility (also owned by Seth Church) to be processed and dry-aged for a minimum of 21 days which intensifies the flavor and creates an unmatched tenderness.

    Warren Wilson College Farm

    Swannanoa, NC | Virginia Hamilton + “Farm Crew”

    We source a portion of our pork from Warren Wilson College. Although educational in nature, their student-run, mixed-crop, and livestock operation is a working farm committed to sustainable agricultural practices.

    All of their swine are born and live their entire lives on the farm. They spend a significant amount of time in open pastures where can graze freely as well as in the farm’s swine houses which allow the animals to roam in ample space both indoors and outdoors. They are fed corn and barley grown on the farm combined with purchased soybeans for additional protein. All of their hogs are processed at a trusted local facility.

    Hickory Nut Gap Meats

    Fairview, NC | Jamie Ager + Asher Wright

    Located just 14 miles away from the shop, Hickory Nut Gap is a fifth-generation family-run farm dedicated to spreading sustainable farming practices in the Carolinas and beyond.

    Jamie Ager and his team only raise Heritage breed pigs, which have stronger genetics resulting in a tender, flavorful, and well-marbled meat. Their hogs are never given antibiotics or added hormones. Hickory Nut Gap feeds their hogs on free-choice grain in addition to allowing them to root for grubs and saplings on pasture.

    Joyce Farms

    Winston Salem, NC

    Joyce Farms was started in 1962 by Alvin Joyce and is still a family-owned business today, with Alvin’s son, Ron Joyce, and his grandsons, Ryan and Stuart, running the business.

    Joyce Farms raises a unique Heritage bird called the Poulet Rouge. The choice to raise these birds was no accident. In 2003, Ron Joyce visited France to study their elite poultry industry and find the best-tasting chicken in the world. His search led him to discover the benefits of slow-growing heritage birds. The rest, they say, is history, and from that moment on Joyce Farms began raising the Poulet Rouge chickens.

    Joyce Farms raises their Heritage birds with old-world care and tradition on their small family farms following “never ever” policy: no added hormones, no antibiotics, no animal by-products, and no artificial ingredients. They also require that all of their farmers follow the Label Rouge standards.

    Abundant Seafood

    Charleston, SC | Mark and Kerry Marhefka

    We work closely with Abundant Seafood to bring you fresh, sustainably caught fish and seafood from the Atlantic.

    Abundant Seafood is operated by Mark and Kerry Marhefka. Mark began fishing for a living the day after he graduated from high school in 1979, and has spent years fishing the waters of the southeast from North Carolina to Florida. Kerry grew up in Maine with fishing in her blood and became a fishing biologist for the Federal Government primarily working on marine protected areas (MPAs) off the southeast US coast.


    Abundant Seafood works both on the water and off to ensure that the populations of fish we rely on, and the habitat they rely on, are managed so that there will be plenty of fish for generations. They catch their fish on a rod and reel system (no nets!) which ensures there is the least amount of bycatch as possible. The fish are immediately reeled in and any fish that can’t be kept due to regulations are carefully released alive.

    We never know exactly what seafood we’re going to get because Abundant Seafood only sells what they catch. They never fish for a specific species!

    Sturgill Farms

    Ashe County, NC

    We source our pasture-raised lamb from Sturgill Farms. They raise their lambs in the foothills and mountains of North Carolina without antibiotics or hormones.

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