More protein. Less waste.

results so you can zone in on perfection.

Why does the way proteins are raised affect quality, and why does it matter?

What's your go-to cut of steak for the grill?

Our Indiana Prime Dry-Aged New York Strip is amazing— and my personal favorite!

Raised in Reynolds, Indiana, these sustainably farmed

Overcooking is your biggest enemy. You can seal in the flavor with a quick sear, but low and slow is the way to go for these proteins. Remember, proteins continue to cook after leaving the grill, so pull your chicken at 150-155 degrees and pork at 135 degrees, then cover with a loose sheet of foil for 5-8 minutes until they reach USDA temps. Use an instant read digital thermometer and be sure to record your

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Absoluteliving

In order to feed a hungry world, grocery meats have to be mass produced, even at “all natural” grocery chains, which means sliding animal husbandry standards and the quick growing of animals on cheap diets using antibiotics and growth hormones. Being an informed consumer about where your proteins come from keeps your family healthy and makes sure quality proteins will be available for future generations.

Visit Joe’s Butcher Shop at 111 W. Main Street in Carmel for meat, seafood, wine and groceries. Get Joe’s Grilling Guide and find out more online at joesbutchershop.com and follow @joes_butchershop on Instagram.

Here at Joe’s, quality doesn’t just mean sustainably-raised and better-tasting proteins. With over 100 years of butchering experience, our butchers trim to higher standards than grocery stores, so you get more meat for your hard-earned money.