We don't cut corners.
We cut meat.

In 1952, Joseph Skluzacek opened a small butcher counter on Main Street in New Prague with nothing but a sharp knife, a stubborn refusal to compromise, and a deep respect for the animals that fed his community.

Fifty years later, his grandchildren run the same shop — same building, same address, same unwavering standard. Every cut that leaves our block has been hand-selected, trimmed to order, and prepared with the kind of care that only comes from doing the same thing right, day after day, for seven decades.

We source from regional farms we know by name. We dry-age our own beef in-house. We grind our sausages each morning. Nothing is rushed, and nothing is rushed through.