Mr. Estel Ondricka
May 22, 2026
A small step above the chain butchers. Worth the extra dollar or two.
New Arrival
About this cut
What makes this cut.
Hardwood-smoked, thick-sliced bacon cured in-house. 12 oz package.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.5/5
Based on 6 reviews
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6 reviews
Omar Harber
May 11, 2026
I've tried every butcher in the county and nothing comes close.
Delbert Emard
Apr 24, 2026
Tangelo took the time to walk me through how to cook it. Top notch service.
Polly Durgan
Apr 3, 2026
Picked up Saturday morning, cooked it Sunday. Great flavor.
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