A Love For Smoking Meats & Great Food

Our story starts back in 2016, at a work location that has nothing to do with food. A guy at work, Alan got a really good deal on bulk pork belly, he offered some to a fellow co-worker Nick who loved smoking meats and making great food. Nick asked if he could extend the offer to Kenny as he knew Kenny loved smoking meats as well and he wanted him to have the opportunity to try making bacon as well. You may even see Alan and Nick working their magic at the store from time to time.

The Start Of Saratoga Dry Aged Cuts

When Alan brought the pork belly to work, Kenny mentioned he would love to dry age beef and before he could even finish his sentence Alan responded with let’s do it! Kenny finished with, “it was very expensive,” but Alan quickly responded with, “so let’s get a group together and let’s make it happen”. Kenny kind of let it go but every time he saw Alan, he would ask how he was doing with getting a group together. Kenny finally gave in and found a group of five which included Alan, Nick, Aaron, Joe, and Kenny.

The Right Dry Meat Aging Process

Kenny studied relentlessly to figure out the proper dry aging technique and started working on the group buy, Kenny documented everything along the way sending out weekly pictures to the group so they could see the entire process - when we reached the 45th day it was time for perfection. Kenny brought the loins down to Nick’s Father’s house (he has a processing room with professional-grade equipment) we spent the next few hours breaking down and cleaning up the beef. Over the next few days, the meat was distributed, and everyone was hooked on the dry age process. Our group buys quickly became larger and larger. One day Aaron and Kenny were talking about their love for food and the meat that we were producing. We talked about opening a high-end steak house with a butcher shop attached to it. We had numerous more conversations over the next few months and finally decided to start a business so that we could offer the quality we grew to love to others on a much higher level.

Opening Our Dry Aged Meatery

Over the coming months, Aaron and Kenny started acquiring different equipment, we got the certifications needed to open the business, and started taking classes at an accredited butchery school. We then started advertising on Instagram and Facebook for delivery only, we made many great networking connections and had the honor of having our dry aged tomahawks and ribeye’s served at Prime at Saratoga National. Shortly after track season, we decided it was time to open an official location and the search began. Unfortunately for us, COVID happened and that shut our search down for entirely too long. Once we were able to start looking again, we believed we found our perfect location. We did our research and fell in love. This location is close to the north way for people coming home from work to stop quickly to pick dinner up, we also love that the entire area is up and coming with many neighborhoods popping up. We are excited to see where our journey takes us and are very happy with the response from the community thus far prior to opening.