Frequently asked questions

No — the counter is stocked six days a week and you are welcome to walk in. For weekend orders, large roasts or specific dry-age dates, order by Thursday noon so we can set the meat aside.

Nine Colorado ranches, all within roughly a day's drive: cattle from Kiowa, Yuma and the San Luis Valley, pork from two family farms east of Denver, lamb from Monte Vista. Every intake is logged with a lot number, and we will tell you which animal your cut came from.

Moisture leaves the muscle, concentrating flavour, while natural enzymes break down connective tissue and tenderise the meat. We age between 28 and 60 days depending on the cut and how bold you like it.

Yes. Refrigerated delivery across the Denver metro Tuesday to Saturday. Free on orders above $120 inside the I-225 loop, otherwise a $12 flat fee. Outside that area, ask us — we can usually work something out.

Fresh cuts keep 3–5 days at or below 38°F in the coldest part of your fridge. For longer, freeze in the paper we wrap it in plus a freezer bag; vacuum-sealed share cuts keep 9–12 months.

Yes. We agree a written cut sheet with you first, then cut, vacuum-seal and label everything from a single animal. Allow seven days' notice and roughly 110 lb of finished product for a quarter beef.

Almost always. Because we break whole animals, we can set aside cheeks, marrow bones, kidneys, caul fat and suet if you ask a week ahead.

Prices on this site are indicative and move with the market, the season and what comes in on intake day. Call the shop for the current rate before placing a large order.

One Saturday evening a month, eight seats, $95 per person. You break down a primal, take home what you cut, and eat while you learn. Seats are announced in the shop and by email.

Send your standard spec and delivery days to admin@chops.aljarash.com. We return a quoted sheet within one working day and can usually run a trial delivery the same week.