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From Our Editors

Since 1980, the expert butchers at Doc’s Meat Market have populated plates and stuffed sandwiches with an assortment of masterfully marinated beef and chicken, fresh-cut fish, and smoked deli meats. Chicken kebabs ($7.99 each) dip into a glaze of house-made Italian marinade and await their fiery fate, and tender flank steak ($12.99/lb.) guzzles down a beer marinade, hindering its ability to sing the alphabet backward. In addition to turf treats, Doc’s reels in cuts of fresh salmon ($15.99/lb.), orange roughy ($11.99/lb.), and ahi tuna ($10.99/lb.). Anyone looking to stockpile their protein can fill a freezer or secret Arctic cave system with individually wrapped meat cuts, all of which are held to high quality standards, with selections including Prime Western beef and fresh domestic lamb. Doc’s butchering bunch always works with customers to ensure proper preparation and cooking techniques for each cut of meat and fish.

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