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On a typical day at Bolyard's Meat & Provisions, chef Chris Bolyard wields a sharp boning knife from a trusty chain-link utility belt armed with additional tools of the trade. He skillfully breaks down a cut of grass-fed beef from Double B Ranch out of Perryville, one of the many local farms he sources for pasture-raised animals. Meanwhile, elsewhere in his new full-service butcher shop his staff preps sausage, braunschweiger and stocks from scratch.
The 800-square-foot full-service butcher shop attached to Truffles restaurant in Ladue is an omnivore's dream stocked with fresh local cuts and all the accompanying fixins. Those not looking to do the cooking can stop in to pick up one of the Butchery's sandwiches made to order with in-house goods.
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