Restaurants With Butcher Shops Are Popping Up All Over the U.S. | Eater

"Started by Casey McKissick as a small-family farm-turned-business, this Asheville-area operation evolved into a butcher-plus-restaurant concept (including a food truck) focused on whole-animal responsibility. Its Butcher Bar model pairs a fully serviced retail case with simple, approachable menus and higher-end private Butcher’s Table dinners; menu design and marketing are intentionally crafted to maximize yield and value so staples like burgers and hotdogs sell well while steaks and charcuterie contribute sustainably to overall sales." - Bridget Shirvell