Chef’s Choice Meats and Gourmet Market features a truly unique shopping experience. We feature Ohio Signature Beef -Anti-Biotic and hormone free beef and source verifiable (I can call the farmer who raised my cattle). We bring in swinging beef the old fashion way and specialize in USDA Prime dry aged beef.
We also feature Daisyfield pork from Sandusky, Ohio, Gerber Chicken from Kidron, Ohio and Albright Turkeys from Dayton, Ohio. In addition, when in season, we feature wild Alaskan Salmon along with other wild species.
But this is only half the story. I make over 60 varieties of hand crafted sausages, salamis and lunch meats. On the smoked sausage side I make smoked Polish, Slovenian, Hungarian, Cajun Andouille, German Knockwurst and All Beef Frankfurters. My veal Weißwürst (Bratwurst) is the bomb. On fresh side I do traditional Sweet and Hot Italian, kielbasa, Easter Sausage, Hungarian, Slovenian and Beer Brats (featuring Cornerstone Brewery’s Stout Beer). On the dry cured side I do Dry-Cured Portuguese Linguisa, Italian, Pepperoni, Sopressata, Genoa Salami and German Hard Salami. In addition to these we do Honey Maple cured Bacon, Beef Bacon, Celena and Peppered Bacon. Hruka, Cottage and Ol’ Fashion bone-in Hams, Tasso ham and Canadian and Pea Meal Bacon. My cold smoked Salmon is just killer. Check out our complete list.
I truly believe in scratch cookin'. Starting with the finest ingredients we hand craft all our salads with taste and flair, and whole line up of Heat N’ Eat prepared foods including Schnitzels, Bohemian Goulash, Chicken Paprikash, meatballs, Eggplant parms, etc. and heaping deli sandwiches, using house made deli meats and world class ingredients. All while supporting as many Ohio Farms and Businesses as possible. Taste the difference. Whether you're choosing which cut of steak pairs best with the Napa pinot noir, or customizing your next catered event... Come shop where the professionals shop. Chef's Choice Meats & Gourmet Market, your neighborhood connection for flavor.
We’ve been reviewed by Elaine Cicora, Doug Trattner, Barb Collier, and David Moss. I’ve been described by one adoring customer as the “Meat Man to the Gods.” – Scene Magazine.
Sincerely from the hardest working man in meat business,
Chef/Owner
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