Nathan McCall and Karen Yoo are not your average butchers. That is to say, they are both Le Cordon Bleu educated chefs. Their resumes read like a culinary cornicopia, like the breadcrumb trail of a Zagat reviewer: Sona (where they met), Campanile, Cafe Pinot, Daniel Boloud's Daniel (New York), and San Sebastian's Arzak (saving the European stints).

And now they're bringing restaurant quality meat to you...

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