Carson Meats

Picked up a couple of fatty ribeyes, they cooked up tender were fresh tasty and had excellent marble to um, delish! Can’t wait to try some of the other meat selections.

Updated Review:
Ok, so I hit up the Butcher shop again today to pick out some more meat to test. This time I had one of the employees help me find everything to make sure there were no accidental mix-​ups again (last time I accidentally picked up grass feed beef, which is the exact opposite of what I like in my beef).
As always the employees were all very friendly again. The shop was again very clean, and there was no meat smell as often found in butcher shops. For those that aren’t aware, the distinct lack of smell is a very good sign. Meat smells as it decays and rots, or if they only rarely clean it tends to require harsh chemicals which smell bad. So no smell means a consistently clean shop from top to bottom, which is always a good thing when people are handling your food.
I spoke with the person manning the shop while I was there to see about a few various types/​cuts of meat.
Beef: On Hand
Lamb: On Hand
Chicken: On Hand
Pork: On Hand
Rabbit: Not Available
Wild Game: Not Available
Now, it should be noted that while all of the above listed meats as «on hand» were available, most of the cuts were actually frozen.
I picked up the following items…
— Chuck Roast (fresh)
— Ribeye (fresh)
— Chicken Breasts (skinless, vacuum sealed)
— Leg of Lamb Steaks (Frozen)
It looked like all of their Lamb items were frozen, the chicken was vacuum sealed and refrigerated not frozen. They had a few pieces of meat out on display in wrapped packages that were fresh. These fresh pieces appeared to be the most common pieces like Ribeye, and Chuck Roast, and a few other items. The selection was still pretty sparse, but they did indicate they could accommodate custom cuts if you called ahead.
The meat was night and day from my last visit where I accidentally picked up grass fed beef (which is very lean and slightly gamy tasting). So far I have only cooked up the Ribeye, but it was a nice soft steak, good marbling and tasted amazing. The steak was a tad thinner than I normally get from my butcher, but as mentioned previously you can call ahead to get whatever you need.
I will take pictures of the various items as I prepare to cook them so you can see what they looked like.