Blackbelly Market’s Butcher Kelly Kawachi Carves for Coloradans

"At the foothills of the Rocky Mountains in Boulder, this whole-animal butcher shop champions old-world European techniques, bringing in one cow at a time and using every part—sometimes even tripling the number of steak cuts from a single piece. Led by head butcher Kelly Kawachi, who joined the team with encouragement from Chef Hosea Rosenberg and treats butchery as an art, the crew sources from local farmers and leans into charcuterie, butchery demos, and a carefully tended aging chamber; the lamb, in particular, is described as unbelievably delicious. Customers are encouraged to explore underrated cuts like lamb neck, pork shoulder, and beef tri-tip, prized for flavor even if less tender than the usual ribeye or tenderloin. A relaxed, Aloha-inflected culture—patient, family-minded, yet purposeful—defines the experience, and the bright new shop, with lots of windows and views of the Flatirons, roots it in Colorado’s outdoorsy spirit." - Michael He