Taste & Quality
The Metropolitan Market Standard focuses on quality, animal welfare, and of course, flavor. Our meat has to be delicious, so we only purchase meat we love, from suppliers we know and trust. From grass-fed beef, to free-range chickens, we have the very best for your table.
Standards & Practices
The meat we sell is what we cook ourselves – free of added hormones, growth stimulants, antibiotics, and preservatives. We insist that all animals are naturally raised, live stress‑free, and are fed a vegetarian diet.
Tucked in the shadow of Oregon’s famous Painted Hills, seven families with ranching resumés that span multiple generations got together and founded Painted Hills Natural Beef. The goal? Raise the best tasting beef they could. The big rule? It has to be all-natural.
They didn’t stop there. Not only has Painted Hills succeeded in producing some top‑notch steakhouse‑worthy cuts, they’ve done so without the use of added hormones or antibiotics, and kept their cattle on a 100% vegetarian diet.
Desert Mountain Grass-Fed Beef
Desert Mountain isn’t just one ranch, but instead, a cooperative of them. These are hard-working families coming together throughout the inland Northwest and supporting each other within the ranching and farming industry, all while maintaining the highest standards of land stewardship and ethical animal practices.
One of the things that distinguishes Desert Mountain from other ranches is their highly prized and well sought-after Akaushi, or Red Wagyu, beef, which exhibits unparalleled marbling and a higher concentration of monosaturated fats. Not only are their cattle grass-fed, they’re also grass-finished, a practice that’s rare to come by.
Animal welfare is of the utmost priority to the people at Superior Lamb; the herd comes first. Lambs graze in huge grasslands and stick to feeding on natural vegetation, and are always treated humanely. While stationed in Dixon, most of the year our lambs are sourced locally from Eastern Washington farms.
Not only do the Superior Lamb ranchers commit to the well‑being of their herds, but they are also at the forefront of innovative farming practices. For example, they graze lamb in vineyards to cut down on heavy equipment use while also managing to replenish some nutrients back in the soil.
Mary’s Free-Range Chicken
Family owned and operated out of California since 1954. Their birds have plenty of room to roam cage-free and are fed a hormone‑free, vegetarian diet. The chickens are also air‑chilled before they are packaged, which helps preserve their natural flavor. Now that’s the stuff family dinners are made of.
Midwest United States
When it comes to pork, we look for farmers and ranchers who invest in the same high-quality standards we hold all of our meat to. Our natural pork is minimally processed without the use of any artificial ingredients, antibiotics, added hormones, or growth promotants. As a result? The pork we get is extremely high quality and has consistently remarkable flavor and texture.
Butcher Shop 101
What’s the difference between a sirloin and a short loin? Is cooking lamb any different than cooking beef? How much do you need if you’re trying to feed two people…or twelve people? We’ve put together an all-inclusive meat crash-course, so you can navigate your neighborhood butcher shop with confidence.