From Our Editors
The Bull Market’s owners Paul Savage and Clint Oliver have nearly 50 years of meat experience between them, which they draw upon as they meticulously curate cuts of pork, veal, lamb, poultry, and beef. Before hand trimming each steak the meat connoisseurs age it under regulated temperatures and conditions for a minimum of 21 days, ensuring optimal tenderness and taste. Unlike traditional grocery store beef cuts, the market’s Angus beef must meet quality and marbling standards so rigorous that only 12% of the country’s beef qualifies to stock their premium Angus steak. Similarly high standards govern the shop’s dry-aged beef and USDA prime beef, as well as its other meats, to ensure patrons never encounter excess gristle or meat-wrapped softball tees masquerading as T-bone steaks.