Butcher
At Volo, we take pride in offering exceptional meats sourced from trusted partners — including the prestigious Linz Heritage Angus program. Our butcher counter features prime beef, heritage pork, American Wagyu, poultry, and game — all cut in-house by skilled hands who understand quality. We source our beef from Meats by Linz, a third-generation family-run company based in Chicago with a deep legacy in supplying premier steakhouses. Their Linz Heritage Angus cattle are raised with verified genetics and unmatched attention to quality — delivering flavorful, consistently marbled beef certified by the USDA.
In addition to our Linz program, we offer:
Berkshire pasture-raised pork from Heritage Foods
Sakura Pork and Red Top Farms pork cuts
American Wagyu from Red Top Farms
A5 Japanese Wagyu from the Miyazaki prefecture
Bell & Evans Chicken
premium air-chilled, antibiotic-free poultry (fresh frozen line)
D'Artagnan lamb
(USA & New Zealand)
Slagel Family Farms lamb and suckling pigs
Provimi veal
Slagel Farms turkeys
House made sausages made from Berkshire pork
Beef
Tenderloin, strip loin, ribeye, flat iron, flank, outside skirt, sirloin flap (bavette), top sirloin, picanha, hanger steak
Shanks, bone-in and boneless short ribs, braciole meat (rouladen/thin sliced round), marrow bones (canoe cut)
Stew beef, chuck roasts, briskets
Ground chuck, ground sirloin, ground round
Pork
Pork loin, tenderloin, shoulder (Boston butt), belly, shank, hock, country ribs, baby back ribs, Kan Kan chops
Whole hogs & suckling pigs by special order (Slagel Family Farms)
Poultry & Game
Bell & Evans chicken (fresh frozen)
Slagel Farms turkeys (seasonal)
D'Artagnan duck, lamb, and Provimi veal
Sausages
House made daily — Berkshire pork-based, traditional and seasonal varieties
Whether you're preparing a weekday dinner or planning a feast, our butcher counter has something exceptional for every table.
Dry-Aged Program — Project Inoculation
We proudly offer a curated selection of dry-aged beef through our in-house aging program — Project Inoculation. This ongoing culinary experiment blends traditional dry-aging techniques with a mix of beneficial cultures, including Penicillium candidum and Penicillium roqueforti, to enhance flavor, aroma, and texture. Our process results in deeply flavorful steaks with a unique character and a signature, nutty finish.
Dry-Aged Program
We age a rotating lineup of premium cuts — including ribeye, strip loin, short loin, and sirloin — all meticulously monitored in custom temperature- and humidity-controlled chambers.
Ask about current dry-aged selections at the counter — availability changes weekly. Beef (prime cuts, dry-aged specialties)
Pork
Chicken
Fresh Sausages