tag:blogger.com,1999:blog-6313568394253470364.post1405900261591050886..comments2024-03-26T02:56:20.153-04:00Comments on One Blog West: The Meat Cutter, A Dying BreedChef Edhttp://www.blogger.com/profile/05093314323621833245noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6313568394253470364.post-43085918928783405592008-04-10T11:52:00.000-04:002008-04-10T11:52:00.000-04:00Growing up in Toms Brook, we always went to Crabil...Growing up in Toms Brook, we always went to Crabill's http://crabills.com/. My aunt went to school with Mr. Crabill and the family had been there for years. It used be a cinder block building right next to Mr. Crabill's house. The only thing pre-packaged was the sausage and burger. If you wanted steaks or any other cut, they walked into the meat locker, brought out a huge hunk of meat, and cut it for you right there on the spot. I can still here the whine of the band saw when they would cut off T-bones. I dont know where they get their meats, but they sure know how to carve. If you want a real butcher, check these guys out. They make excellent spicy sausage as well.Erik Hardyhttps://www.blogger.com/profile/08675015122625492773noreply@blogger.com