This photo and post come to you courtesy of our Head Butcher, Doug Palmer…
“A lot of talk in the industry now about PPE, specifically masks. There are different rules for working with cooked vs. raw foods, and probably 75% of the butchers I know are doing no masks. Even though we have a very small staff, we social distance, and no one is allowed in our shop (curbside takeout only) we decided these last couple weeks to go full PPE inside at all times to keep everyone safe. And yes, we have tons (literally) of meat!”