F4tF: Let’s Meat in Del Ray

Steve knows that his customers are concerned about the quality of the food they feed their family. He focuses on providing fresh meat and poultry that comes from local and reputable suppliers. Although he does also sell some products from farther afield, he maintains a strong relationship with his suppliers to ensure that his customers get the highest quality meat and poultry available at the most reasonable prices.

Steve ensures that all his beef is free range, pasture-fed and hormone and steroid free. He knows where his beef comes from so that his customers never have to worry. He recently introduced cage free, hormone and steroid free Veal either organic from Ayrshire Farm or free range from further afield.

An antique butcher block holds a basket of smoked marrow bones – a favorite of Del Ray’s four- legged friends.”

Here are some pictures I shot in and around the store last Saturday.  If you live in the area, stop in and say hi to Steve.  Tell him you heard about Let’s Meat on the Avenue from me.  It will make his day (and his meat will make your dinner!)

Let’s Meat on the Avenue
2403 Mt Vernon Ave
Alexandria, VA 22301
ph: 703-836-6328
[email protected]

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6 Responses

  1. Ha! This is my ‘hood. I hope you had a chance to check out some of the other food spots in Del Ray during your visit.

  2. Whoa…also my neighborhood! We just bought a house in Del Ray over the summer, and my fiance used to live above Let’s Meat.

    Never thought I’d see our cool little neighborhood on Hidden Track 🙂

  3. I understand the health benefits of grass fed beef but you can’t beat the taste of good old corn fed. To me its like heavy cream as long as you don’t drink it by the quart there is a place for it.

  4. Gaugman,

    I also went to Cheesetique (which used to be in the Let’s Meat space). Homemade Pizza Co. and The Dairy Godmother for Wisconsin style frozen custard .

    So yes I did check out other food spots. I also had a margarita at the Mexican place across the street.

  5. Flywheel,

    You were the first chef I ever worked for professionally and it was you and the original Flywheel (wherever he may be) who taught me the value of heavy cream in cooking.

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