Dry-aged beef, house-made sausage, and pasture-raised cuts from farms within a hundred miles of our counter.
The Copper Cleaver was opened by third-generation butcher Hank Ostrowski in 2016, after twenty years working in his family's meatpacking business. Hank set out to build a shop that broke down whole animals in-house, worked directly with local farms, and never touched a cryovac bag of pre-cut anything.
Every cut that crosses our counter was broken down by hand that same week, by a butcher who can tell you exactly which farm it came from and how it was raised.
Fresh every Tuesday — sourced, aged, and cut in-house.
Real butchery, real relationships with the farms we buy from.
We buy whole animals from fourteen partner farms within a hundred miles, never from a broker.
Every cut is broken down by hand behind our counter — nothing arrives pre-cut or frozen.
Whole hogs, event-sized orders, and specialty cuts available with a few days' notice.
For same-week pickup, call the shop directly at (614) 555-0184.