Spring 2016 Class Schedule is here! More Scottish Highland in the case.

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Spring 2016 Class Schedule is here! More Scottish Highland in the case.

Hi Carnivores! We hope everyone had a fun and safe St. Patrick's Day.

In the case this weekend -- Scottish Highland beef from Old Stone Farm near Spring Green, Wi. It was a huge hit last week and flew out the door. Old Stone Farm raises their beef naturally, without antibiotics, hormones or pesticides, producing the best tasting meat around. See more pictures of the steers at OldStoneFarm.net 


The new Spring 2016 class schedule is available on the website and open for reservation! We have all of our favorites--bacon, whole hog, whole lamb, beef hindquarter--plus two new offerings! This session we are also offering a sous vide basics class and a Cinco de Mayo class. They're sure to be a lot of fun and you'll even learn something. Win-Win! Click HERE to be taken to the full schedule.


Fill your freezer! Finding yourself with an empty freezer and have the need and inclination to fill it up? We can help. Whether you are looking to stock up with a 1/4 beef, half a hog or a whole lamb, or simply great tasting grass fed ground beef or burger patties, we have a bulk option that will fit your budget. Click over to our website for full details.  

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Red Wattle Pork and Scottish Highland Beef!

Hi Carnivores! Great news for everyone that has been asking-- We will be stocking the case this weekend with both Red Wattle pork and Scottish Highland beef. We're super excited to be featuring both of these great tasting animals. 

The Red Wattle is from Stoneface Pastures & Family Farm. To see pictures and learn more about this humane, antibiotic and hormone-free farm, click the following link -http://www.stonefacepastures.com/about/ 

The Scottish Highland, from Old Stone Farm, is grass fed, and raises their livestock humanely and sustainably. No hormones, antibiotics or pesticides were used in the raising of the cattle. Click the following link to learn more about Old Stone Farm -- http://www.oldstonefarm.net/

 

 

 


Also Available in the shop--

Easter Hams and Lambs are ready for pre-order! Call the shop (608-709-1418) or stop in to place your order. There is a $20 deposit due at time of reservation. 

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Back in stock, leg of lamb sale, and a coupon!

Hey Carnivores!

Back in the deli case-- 8:1 hot dogs and all beef snack sticks! We've been out of both these items for a while now, but a new batch will be delivered Wednesday.

Everyone loves a leg of lamb and while supplies last or through Monday, February 22nd, we have bone in legs on sale for $11/pound. 

With Lent in full swing, we are running a 15% coupon this week on all of our wild-caught Alaskan fish, expertly caught by Bering Bounty captain Mark McKeown. All fish is eligible and sale, with coupon, runs through February 22. 

That's it for now, Carnvivores! See you in the shop soon. 

Print off this coupon or bring it in on your mobile phone to save 15% on all fish. 

Print off this coupon or bring it in on your mobile phone to save 15% on all fish. 



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Manga Week, 40 Day Dry-Aged Beef, Tasting Events and a Coupon!

Hello Carnivores! It'll be a busy week here at The Conscious Carnivore which is great news for you.

  • All week we'll be featuring Mangalitsa pork in our meat case, including trotters, shanks, skin, ground back fat, bone-in loin chops, loin roasts and shoulders. Look for them in the case from today until we're sold out. We don't get this wonderfully fatty Hungarian breed often, and when we do it sells quickly. Mangalitsa is a darker pork with a large fat cap and taste leaning towards wild boar--earthier than Berkshire or Red Wattle, and oh so delicious. 
  • On Thursday, February 11th we are cutting our next round of 40 day dry-aged beef. It's always a favorite and makes the perfect stay-at-home Valentine's dinner. Butcher Dave will be cutting ribeyes, New York strips, t-bones and porterhouses--all at $25 per pound.

February Events:

  • Friday, February 12, 11am-4pm -- Bill Anderson from Creme de la Coulee will be in the shop sampling and selling his fantastic cave aged cheeses. It's not unknown for us to make meals of simply his cheese and a good baguette. Creamy and perfectly aged, Bill's cheeses are worth the trip in to sample. 
  • Saturday, February 13, 11am-3pm -- Andy from 3rd Sign Brewing will be sampling his full selection of fine beers brewed in Waunakee. We're also running a special on 3rd Sign 12 ounce 4-packs for $8 each and $2 off 22 ounce bomber bottles. Also featured in the case will be sausages made with the Beatrice Chocolate Cherry Porter and Abandon All Hope Coconut Spiced Porter. 
  • Saturday, February 20, 11:30am-4pm -- Back from his most recent fishing trip in Alaska, Bering Bounty captain Mark McKeown will be showing off his delightful and great tasting wild-caught Alaskan fish. Whether you're in the mood to talk fish--or just to hear some fishy tales of life at sea--Mark is a delight to have in shop and is always a customer favorite. 
  • Mid-March -- We've sourced a Scottish Highland steer and will be featuring it in the case! Stay tuned to our emails and Facebook page for updates. 
  • Friday, March 11 @ 6pm -- Whole Hog Class -- Butcher Dave will be leading 10 fine folks in the complete process of butchering a whole hog. Our classes are always a lot of fun as a single participant, a couple, or group of friends. Have 9 other people with your carnivore tendencies? Why not book a private class?! Call the shop for details or to register -- (608) 709-1418.
  • Friday, March 25 @ 6pm -- Bacon Class --  Nothing beats bacon. NOTHING. I know you want to take this class. Learn the process, and make your own bacon. Call the shop for details or to register -- (608) 709-1418.

Fill your freezer--buy in bulk

Fill your freezer with special offerings from The Conscious Carnivore. We are now offering bulk meat boxes and whole, halves and quarter animals. There are many options when ordering a 1/4, 1/2, or whole animal. Talking to one of our knowledgeable associates can help those that may not be familiar with the cuts and help you decide which to order and what cuts would be best for you and your family. Give us a call (608-709-1418) or stop in if you are interested in:

  • Whole Lamb: $500; $100 deposit
  • Whole Berkshire Hog: $700; $100 deposit-- About 180 pounds.
  • 1/2 Berkshire Hog: $350; $100 deposit-- About 90 pounds
  • Suckling Pig: $9.50/pound; $100 deposit-- About 25-29 pounds
  • 1/4 or 1/2 Beef: $4.25/pound carcass weight; $100 deposit-- 1/4 steer about 160 pounds hanging weight; 1/2 steer about 320 pounds. 1 month lead time needed for order. 
  • Grinder Box: $55; paid at time of order-- 8 pounds total consisting of: 6-1 pound packages of ground beef, 1 pound taco meat & 1 pound hot Italian beef. 
  • Pub Burger Box: $55; paid at time of order-- 6 packages of 4- 1/3 pound unseasoned ground beef patties.  

Oh look, a coupon!

Print it off, or bring it in on your phone for $5 off a purchase of $35 or more. 

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Roses are red, Mangalitsa is better...

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Roses are red, Mangalitsa is better...

Conscious Carnivore + Pork Chops = Love

With Valentine's Day right around the corner, why not step up your love game and celebrate in a new way? February 9-14th, we'll be stocking the case with Mangalitsa pork! Loin Roasts, chops, trotters, shanks, shoulders, skin & fat. We'll also have our next round of 40 day dry-aged beef. 



Fill your freezer with special offerings from The Conscious Carnivore.

We are now offering bulk meat boxes and whole, halves and quarter animals. Give us a call (608-709-1418) or stop in if you are interested in:

  • Whole Lamb: $500; $100 deposit
  • Whole Berkshire Hog: $700; $100 deposit-- About 180 pounds.
  • 1/2 Berkshire Hog: $350; $100 deposit-- About 90 pounds
  • Suckling Pig: $9.50/pound; $100 deposit-- About 25-29 pounds
  • 1/4 or 1/2 Beef: $4.25/pound carcass weight, averaging $7.00/pound cut weight; $100 deposit-- 1/4 steer about 160 pounds hanging weight; 1/2 steer about 320 pounds. 1 month lead time needed for order. 
  • Grinder Box: $55; paid at time of order-- 8 pounds total consisting of: 6-1 pound packages of ground beef, 1 pound taco meat & 1 pound hot Italian beef. 
  • Pub Burger Box: $55; paid at time of order-- 6 packages of 4- 1/3 pound unseasoned ground beef patties.  

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Fill Your Freezer with The Conscious Carnivore

Fill your freezer with special offerings from The Conscious Carnivore. We are now offering bulk meat boxes and whole, halves and quarter animals. 

Give us a call (608-709-1418) or stop in if you are interested in:

  • Whole Lamb: $500; $100 deposit
  • Whole Berkshire Hog: $700; $100 deposit-- About 180 pounds.
  • 1/2 Berkshire Hog: $350; $100 deposit-- About 90 pounds
  • Suckling Pig: $9.50/pound; $100 deposit-- About 25-29 pounds
  • 1/4 or 1/2 Beef: $4.25/pound carcass weight, averaging $7.00/pound cut weight; $100 deposit-- 1/4 steer about 160 pounds hanging weight; 1/2 steer about 320 pounds. 1 month lead time needed for order. 
  • Grinder Box: $55; paid at time of order-- 8 pounds total consisting of: 6-1 pound packages of ground beef, 1 pound taco meat & 1 pound hot Italian beef. 
  • Pub Burger Box: $55; paid at time of order-- 6 packages of 4- 1/3 pound unseasoned ground beef patties.  

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It's High Time for the Holidays at The Conscious Carnivore

Happy Holidays Carnivores!

With Christmas being only a week away, we're withers deep in Holiday roast and ham orders. Interested in placing an order for a Christmas roast, ham or chops? Give us a call or stop in to place your order. Pickup dates for all Christmas orders will be December 22-24. 

You know The conscious Carnivore is your stop for antibiotic & hormone free meats, but did you know we carry a wide variety of other dinnertime sundries? We have a selection of Madison's and Wisconsin's best preserves from Quince & Apple, crackers from Potter's Crackers, Patterson's Sugar Bush maple syrup, butters, local beer and soda. If you're building a gift bag or hostess gifts, we can even provide you a gift bag for free with any $5 purchase. 

We now have bulk boxes available for gifting--8# Grinder Box and Pub burger boxes. Call for details and pricing. 

Christmas and New Years Hours:

  • Monday, Dec 21 -- 10-4pm
  • Tuesday-Wednesday, Dec 22-23 -- 10-7pm
  • Thursday, Dec 24 -- 10-2pm
  • Friday, Dec 25 -- CLOSED
  • Saturday-Sunday, Dec 26-27 -- 10-5pm
  • Monday, Dec 28 -- 10-4pm
  • Tuesday-Wednesday, Dec 29-30 -- 10-7pm
  • Thursday, Dec 31 -- 10-2pm
  • Friday, Jan 1 -- CLOSED

That's it for now, Carnivores! Have a very safe and happy Holiday! May it be merry and bright. See you in the new year and thank you for all of your business and support in 2015! We couldn't do it without you. 

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Getting in the Holiday Mood

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Getting in the Holiday Mood

Hello Carnivores!

 As the myriad of holidays loom closer, remember that The Conscious Carnivore is your one-stop shop for the carnivores in your life. Whether you are looking for a gift of meat, gift certificate, or a butcher class, we can pair the perfect gift with everyone on your list. If you are considering gifting a butchering class, check out conscious-carnivore.com/classes-1/ for all our current offerings.

 Are you one of the brave that will be venturing out on Black Friday? If so, stop by the shop all day and enjoy free coffee, $2 sodas, $2 12-oz bottles of beer, and $3 glasses of wine (special price for in-store consumption only). Unwind while picking up a dinner that doesn’t consist of turkey.

 Our hours during Thanksgiving week are:

Monday – 10am-4pm

Tuesday-Wednesday – 10am-7pm

Thursday – CLOSED

Friday-Sunday – 10am-5pm

 

Happy Holidays, Carnivores!

 

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Gobble, Gobble Carnivores!

We've counted, and Thanksgiving is a mere six weeks away! Are you ready?

We are!

We've just opened reservations for delicious turkeys that will happily take centerpiece on your holiday table. We have two turkeys to choose from this year--both are antibiotic and hormone free, pasture raised, and humanely slaughtered. 

NEY'S BIG SKY -- LOCAL TURKEYS -- 10-14 pounds; $5.00 per pound. $20 deposit

BRYANT FAMILY FARM -- ROYAL PALM HERITAGE TURKEYS  -- 10-14 pounds; $10.00 per pound. $50 deposit. 

Stop in or give us a call (608-709-1418) to reserve your turkey today. Quantities are limited and pre-ordering is required. 


There is only three more days until the voting for Madison Magazine's Best of Madison 2016 closes.

We appreciated every time you've voted and remind you that you can vote in all categories once per day! Help make The Conscious Carnivore Madison's favorite butcher shop two years in a row!

CLICK HERE TO VOTE

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It's Election Season - Best of Madison Voting

Hi Carnivores, it's that time of year again when the Madison Magazine Best of Madison voting is taking place!  Check out the following link and let us know that you think The Conscious Carnivore is the cat's pajamas, the bees knees, the top banana, the cream of the crop, the insert your saying here.

We won first place last year among some still competition and we'd like to claim that title again. The runner-ups are great shops and we're proud to be in the list with them. You can vote once a day, so get that clickin' finger ready!

Thanks, Everyone!!!

CLICK HERE TO VOTE

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Fall 2015 Classes are in Session!

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Fall 2015 Classes are in Session!

Hey Carnivores!

The Fall 2015 classes are now scheduled and open for registration!  From Bacon to Whole Hog, there's a class for you. Check out our website too see the class schedule and then call in to reserve your spot.

The Conscious Carnivore Fall 2015 Class Schedule:

Bacon: Friday, October 9, 2015 @ 6pm Simply said, "BACON!" Learn how to cure, season, and smoke your own bacon. Every participant gets their own pork belly to season and take home. $90

Whole Hog: Friday, October 16, 2015 @ 6pm Learn how to, and participate in, breaking down a whole hog--and take home a portion of the night's work. $130

Bacon: Thursday, October 22, 2015 @ 6pm Simply said, "BACON!" Learn how to cure, season, and smoke your own bacon. Every participant gets their own pork belly to season and take home. $90

Whole Hog: Friday, November 6 @ 6pm Learn how to, and participate in, breaking down a whole hog--and take home a portion of the night's work. $130

Turkey: Thursday, November 19 @ 6pm Learn how to properly break down, spatchcock, brine, de-bone, an roast your Thanksgiving turkey. $45

Whole Lamb: Friday, December 4 @ 6pm Learn how to, and participate in, breaking down a whole lamb--and take home a portion of the night's work. $120

**Classes are limited to 10 people. Payment in full is required at time of registration. To cancel or reschedule your reservation, please contact a Conscious Carnivore associate as soon as possible. If you need to cancel your reserved spot within two weeks of the class, The Conscious Carnivore will make every effort to re-fill the spot, but if not, then the class fee is non-refundable.**

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McEwen Farms Mini-Hereford and Goat

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McEwen Farms Mini-Hereford and Goat

New in the case Thursday, September 17th, McEwen Farms (Mt. Horeb, WI) mini-Hereford beef! This breed isn't just small and cute but are raised bio-dynamically and require less food and water per pound to produce the best quality and tastiest beef around. We also will have their goat in the case on Saturday, September 19th.

Mini Herefords are a great alternative to regular sized cattle and have many advantages. These include:

  • Less carbon emissions per pound
  • Easier handling
  • Excellent for small farms and small acreage
  • The smaller steaks make for easy portion control. You can eat a fully formed ribeye that is half the size of one from a full sized steer
  • Easier on the land and pastures due to smaller size
  • Earlier maturity
  • Higher percentage of ribeye

To learn more about this great farm check out mcewenfarms.com.

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The Conscious Carnivore Turns Two and It's Mangalitsa Week!

Join us all week to celebrate our 2 year birthday AND Mangalitsa week! All week we'll have Mangalitsa pork in the case and cooler and on Thursday, September 10th from 1-4pm the Mangalitsa Lady, Barbara Meyer Zu Altenschildesche will be in the shop talking about this amazing hog. Barbara will be coming into Madison from Leuvenum, Gelderland, Netherlands, where she heralds the wonders of the Mangalitsa. 

Also, join us on Sunday, September 13 for pulled Mangalitsa sliders! They'll be available from 11am until we're out so stop in and celebrate our two year anniversary with us!

In the case all week we'll have: Shoulders, trotters, shanks, loins/chops, back fat, salt pork, sausages, skin and pulled pork. 

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New Conscious Carnivore T-Shirt Designs

Hi Carnivores!

You've all been asking for a new Conscious Carnivore t-shirt design and we're happy to announce they are now in the shop! With front and back printing, the new Conscious Carnivore t-shirts are a great addition to your wardrobe and a soon-to-be favorite. Super soft heather blue cotton shirts designed and printed right here in the USA. We have adult sizes small to extra large and all are $20 each. 

Stop in and pick up a shirt and show the world your support of great tasting, humanely-raised meats without GMO's, antibiotics or hormones. 


Fall Class Update:

We're in the midst of planning out our fall class schedule. Full of bacon and butchery classes, there is surely a session for you. Please keep an eye on the website for more information. All classes will be posted this week. 

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You're bacon me hungry! Bacon Class this Friday!

Hey Carnivores,

Just a quick note reminding you that this Friday, August 7 is a bacon class and we have some spots open. Whether you are a bacon novice or pro, you'll have fun and learn some great bacon-centric information. 

This class takes you through the whole bacon-makin' process, and you even get to flavor your own full pork belly! Take home a full slab of bacon? You sure do!

Call the shop for more details -- (608) 709-1418

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You like me, you really like me!

It's that time of year again where you're asked to vote for your around-Madison favorites. The Conscious Carnivore is proud to be one of three finalists in the Best Butcher division. We have some stiff competition and know that you'd love for us to win!

If you appreciate our mission--healthfully raised, humanely treated, locally harvested, and helpfully traded meats that tastes great--please click the link below and cast your vote for us. While you're there, don't forget about all the other great divisions open for voting. Thank you!

VOTE HERE

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Summer classes are in session!

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Summer classes are in session!

Have you taken a look at our current class offerings? In the next two weeks we're having both a Whole Hog and a Bacon class! There is still room in both, so if you are interested, give us a call at 608-709-1418.

The Whole Hog class starts with a full hog and by the end of class everyone gets a selection of cuts to take home. Not only do you watch Master Butcher Dave break down one half, but you get to roll up your sleeves and help with the second half.  This class is on July 10 at 5pm.

The Bacon class is all about bacon! From start to finish, you'll be walked through each step, ending in seasoning your very own pork belly. We even smoke it for you so you'll have fail-proof amazingness for your home. The bacon class is on July 17 at 6pm. 

We have a variety of classes and times to choose from so check out our full list of offerings HERE.

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Sometimes You Need a Little Privacy

Private Classes at The Conscious Carnivore

Sometimes it's hard to go to a class with a bunch of strangers, but we've got you covered. The Conscious Carnivore offers private classes for you and up to 9 friends. Celebrate a birthday or work party. Share sweet whispers of love while rejoicing in years of marriage over a half a hog. Love bacon? So do we, and you can have all the bacon you want with a private class.

Classes prices are based on 10 people, but smaller groups can be accommodated. We offer bacon and butchery classes, or talk to one of our staff to create a custom offering. 


New Beers!

You know we carry great, local meats but were you aware of the selection of Wisconsin beers we carry? Just in today (my fingertips are still chilled from stocking the cooler) are two new varieties of 3 Sheeps Brewery -- Hello, My Name Is Joe and Really Cool Waterslides. Also, we added 16 oz. cans of Stillmark's Wisco Disco and 12 oz. Founders All Day IPA. Stop in a grab a bottle or 6. 

 

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Hams and Lambs: Easter is just around the corner.

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Hams and Lambs: Easter is just around the corner.

Hams and Lambs

Easter is nearly here and The Conscious Carnivore has you covered for dinner. We are now taking reservations for bone-in and boneless hams and leg of lamb. Quantities are limited so reservations are on a first come basis. 

So, hurry and get your lambs and hams today. Pick ups will be April 2-4th during normal business hours.  

  • Bone In Ham - $7.50/pound
  • Boneless Ham - $9/pound
  • Bone In Leg of Lamb - $12/pound
  • Boneless Leg of Lamb - $13/pound
 

Spring Classes at The Conscious Carnivore

The spring sessions of classes have been scheduled and we are open to take reservations. Check out our classes page for more information. Call us to reserve your spot -- (608) 709-1418. 

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Lunch Time at Great Harvest Bread Co.

Great Harvest Bread Co. is having a lunch special featuring The Conscious Carnivore and Vom Fass!

Wednesday, March 18th Great Harvest Bread Co. will be serving up a fantastic pair of Conscious Carnivore pulled pork sliders topped with a Southwest style slaw. Quanities are limited and the they'll be sure to go fast. Stop in and pick up lunch. 

We will also be teaming with Great Harvest March 13-28th to offer a great deal. Buy any loaf of bread or dozen rolls from Great Harvest and receive a 1/2 pound of pulled pork free from The Conscious Carnivore! Print out the coupon below and take to Great Harvest to redeem. Quantities are limited. 


We're turning 1 1/2 years old!

Tomorrow is our 1 1/2 year birthday and we're having a condiment sale. Selected condiments are 50% off. Pickled mushrooms, hot sauces, salsas and pasta sauces are included. Flavor 8 soda is also on sale at $1.00 per bottle. Stop in today and pick up a few extras to help round out your meal. Sale runs March 13-15, 2015.


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