All-Local Butcher & Grocer, open 10-7, daily. 3208 Lorain Avenue, Cleveland

The holiday season is in full swing with snow on the ground and Christmas tunes on the radio. Here at OCP, we have been busy for months preparing for the season. Our dry age rack is loaded with short loins and rib racks, while our smoker is working overtime on smoking holiday hams, bacons, and fermenting cured salamis. Read below to nerd out more on these holiday meats.

FEATURING ONLINE ORDERING THIS HOLIDAY SEASON. Lots to cover here. See below for details about our beef, pork, lamb, and poultry offerings (including our new cost conscious beef roast options below). Holiday gift ideas are near the end, including experiential things like butchery workshops, and freezer options like sides of beef and pork.

Finally, see below for our holiday hours and tasting schedule. We have lots of guests this month we hope you can join us.

It is also important to note our holiday hours:
Sunday, Dec 23: 10 AM to 7 PM
Monday, Dec 24: 9 AM to Noon
Tuesday, Dec 25: Closed
Wednesday, Dec 26: Closed
Thursday, Dec 27 thru Sunday, Dec 30: 10 AM to 7 PM
Monday, Dec 31: 10 AM to 3 PM
Tuesday, Jan 1: Closed

On January 2 we will resume our normal hours, 7 Days Per Week, 10 AM to 7 PM.

Trevor Clatterbuck and Adam Lambert
A Holiday Feast


This year our options are expanded for holiday proteins, from turkeys and smoked duck, to dry aged grassfed beef rib roasts and pork rib roasts.

Turkeys - $4 per lb . Pasture raised on organic pastures at Wholesome Valley Farm. Weights may range from 18 lbs to 30 lbs.

Whole Ducks - $6.50 per lb . Pasture raised Pekin ducks. These fat birds range between 6 and 8 lbs.

Whole Geese - $7.75 per lb. Pasture raised around a pond, enjoying life as a goose. Fat birds averaging about 8 to 10 lbs.

Smoked Turkey - $7.50 per lb. Our birds are brined in a nitrate free cure then smoked for 16 hours over hickory smoke to produce a moist, smokey bird. Birds are fully cooked and ready to reheat.

Smoked Duck - $9.50 per lb. Brined in a holiday brine of maple, M Cellars Dry Riesling, allspice, clove, coriander and orange. Smoked, fully cooked and ready to eat hot or cold.

Duck Confit - $8 per leg quarter. Cured with rosemary and thyme and confited in a bath of heritage pork and duck fat. Each leg quarter is ready to roast off for a crisp skin.

Black angus, raised on organic pastures at Wholesome Valley Farm for 26 to 30 month. Dry aged a minimum 21 days.

Demi Glace. Sale. $8 with beef roast. If you had hundreds of lbs per week of beef bones, you may take the time to make 40 gallons of rich stock and reduce it to 5 gallons. That's what we do every week. We will be offering 8 oz jars of demi glace on sale for $8 with the purchase of beef roast. We'll throw in directions as well for how to use it.

Super Dry Aged: 60 Day minimum. $32 per lb. Supplies very, very limited. Sold only by the whole rack, approx 6 bones.

Dry Aged Rib Roasts - 45 day minimum. $28 per lb. The dry aged rib racks are looking fantastic.

Beef Standing Rib Rack - $21 per lb.
Each rack is dry aged a minimum of 21 days. A rib rack is 7 bones weighing approximately 15 lbs. Each steer is different, so each rack may vary some in weight. On average we suggest 2 persons per bone. So a 7 bone rack would serve between 10 and 15 guests, depending on what else is being served.

Rib racks are extremely limited and we will sell out. Order now or call ASAP to reserve one.

21 Day Dry Aged Strip Loin Roast - $22 per lb. The rib roll turns into one long, tender muscle, called the strip loin. This is generally the cut used for New York Strip Steak and is the same steak you find on the larger side of a porterhouse. The strip loin roast can be cut to size more easily. It is boneless and a full strip loin weighs approximately 7 lbs. We suggest 8 oz per guest, so a 7 lb roast would feed 14.

Strip loin roasts are very limited. Call now to reserve.

21 Day Dry Aged Tenderloin Roast - $25 per lb. The whole tenderloin varies from 2.5 to 4 lbs, depending on the steer. We suggest no more than 8 oz per person. Sold by the whole tenderloin only.

Marinated Grassfed Beef Eye of Round or Bottom Round.
Bottom Round, $8 per lb. Eye of Round, $9 per lb. Average eye of round weighs approximately 2.5#, and bottom round is approximately 5 lbs. We are selling them by the whole roast.

I apologize for those who have heard this story before, but I have to share again as I'm so grateful for what I have. Two years ago was my first "rib rack Christmas." I grew up in a poorer Polish community where Christmas was meatless and cheap. Potatoes and pierogies and white fish. When we opened OCP, I was shocked at how much money some of our customers spent on their holiday feast.

Last year we wanted to offer something affordable and still awesome. The response was very good. A great alternative to a strip loin or rib rack is roast beef, and the best cuts are eye of round and the bottom round. For the holiday season, we are offering them with an herbal marinade at no additional cost. We'll make a paste with kosher salt, sunflower oil, fresh rosemary, thyme, and garlic, and rub the roasts in this paste. They will marinade in the this for 3 days, then they are ready for you to sear and roast to a perfect meal. We guarantee you're house will smell amazing and your guests will love these beef roasts.

Grassfed Beef Brisket. $5.5 per lb. We have saved our finest briskets for the holiday season. Flats and points available.

Pasture Raised Heritage Pork
Pasture raised outside with non-gmo grains, no hormones or antibiotics. Berkshire and red wattle cross bred hogs.

Enhance your pork: With all pork roasts, our homemade fermented kraut is on sale for $5 per quart. Grab a jar at checkout.

Pork Rib Roast . $10 per lb. Similar to a beef rib rack, the pork rib roast is often the holiday centerpiece. $10 per lb. Average weight is between 9 and 12 lbs.

Pork Boneless Loin Roast. $10 per lb. Similar to the Strip Loin roast in beef, the pork loin roast is tender and flavorful. It averages 2 lbs each and we suggest approximately 8 oz per guest. $10 per lb.

Pork Tenderloin. $12 per lb. At just about one pound each, a pork tenderloin can be a quick, easy, and delicious meal for couples or small dinner parties. 1 tenderloin generally serves 2 guests.

Pork Crown Roast. $12 per lb. The crown jewel of pork roasts. In this presentation you get both loins from a hog tied into a neat crown roast. There is no finer presentation for a pork roast. Crown roasts must be two full loins. Weights vary depending on the hogs, but approximately 15# per crown roast.

Pork Coppa Roast. $8 per lb. Below on the bottom left is the coppa roast. It is the center cut out of the pork shoulder, part of the boston butt roast. It is essentially an extension of the pork chop up into the neck. This is the cut we use for capicola and coppa crudo. It is well marbled and very flavorful. This is an excellent braising cut for New Years.

Porchetta. Sale. $12 per lb. The porchetta is rich. Very rich. Lots of fat, crispy skin, and tender loin meat. The porchetta is the entire pork side - loin and belly - roll cut out, seasonsed, and rolled together with the rind on. We make our porchettas with lemon zest, lemon juice, fennel, rosemary, thyme, salt and pepper. They are a crowd pleaser for sure. Cooking instructions will be provided to ensure you the best results. They are sold by the lb, and we estimate 8 oz per guest with 4 lb minimum order as cooking a smaller portion and getting a good presentation is near impossible.

The last photo below are two porchettas hot out of the oven.
Smoked Holiday Ham
We take pride in our ham. We brine it for 14 days with citrus, fresh herbs, salt and sugar. It is a nitrate free brine as well.

Hams are then smoked for 16 hours for a tender, smoky finish.

Hams are sold by the piece, weighing between 7 and 10 lbs. That is considered a "half ham." Full hams range between 15 and 20 lbs. It all depends on how large the hog was and how much fat we had to trim off.

Smoked Hams - $8 per lb.

Because we only get 2 hams per hog, our supply of hams is limited. Please call now to reserve your ham.
Grassfed Lamb

Boneless, Seasoned Legs - $15 per lb. We take the leg, french the shank and remove the femur. The leg is then butterflied open and seasoned with salt, pepper, cracked fennel, rosemary, thyme, lemon juice and lemon zest. We tie the leg back together. Sear and roast to a nice 130 degree medium rare in less than an hour. This is sure to impress your guests.

3# average weight on legs.

Seasoned Lamb Saddles. $22 per lb. Unlike most animals we cut, the lamb is not split down the middle of the carcass at the kill facility. With the lamb, we can bone the carcass out from the inside out. This gives us both loins and both tenderloins in a boneless format. We butterfly the loins out, season with the same seasonings as the leg, and roll together for a perfect cylinder of tender, flavorful lamb meat. Think of this as two boneless loin chops rolled together. Outstanding. 1.5# average weight on saddle.

Stuffed Lamb Shoulder. $12 per lb. The lamb shoulder is not as tender as the legs or the loin and lends itself well to braising. We bone it out and season with garlic, salt, pepper, rosemary, and thyme. It is rolled together and ready to sear and braise. 2# average weight on shoulder.

Lamb Necks. $4 per lb . Great economy braising cuts.

Lamb Shanks. $7.5 per lb . Fore and Hind Shanks available.
Holiday Meat and Cheese Options

New this year. We will make entertaining easy for you. 24 hour notice needed on board orders.

Each board includes a curated selection of house made dry cured charcuterie, cooked terrines/pates, Ohio cheeses, crackers and preserves. A board deposit is required for use of our cutting boards.

Large Charcuterie Board: $50.
The photo above is our large board. This is meant to be a light snack before a meal or while entertaining. Approximately enough for up to 15 guests. This is a significant price reduction from our usual board pricing.

Each large board includes: 8 meats, 5 cheeses, mustard, house pickles, preserves, and crackers, all ready to serve on a large board.

Small Charcuterie Board: $30.
Featured in photo below the two trays. 5 meats, 3 cheeses, mustard, pickles, preserves, and crackers, all ready to serve.

Classic Meat and Cheese Platter. $30. 4 meats, 3 cheeses.
A finger food classic. Cubed cheeses and smoked meats, featuring Grassfed Beef Bologna, Ohio Whitetail Deer Hunter Sausage, Grassfed Beef Summer Sausage, Grassfed Beef Pepperoni, Smoked Cheddar, Pepper Jack, and Swiss Cheeses, arranged on a tray with whole grain beer mustard. Featured Below on Left.

Deli Tray: $50. 3 Meats, 2 Cheeses, Mustard, and Rolls. We take pride on our lunchmeats, and we hope you'll let us feed your guests. Each tray is arranged with 3 meats, 2 cheeses, Collision Bend Whole Grain Mustard, and 9 whole wheat dinner rolls. Featured in the photo to the right.
Holiday Gift Ideas

It is an honor to us that so many of our customers want to share the work we love with all their friends and family. Thank you.

For this holiday season, we wanted to offer a few larger ticket items that could be shareable and memorable gifts.

Gift Certificates. Available in $25, $50, and $100 increments. We can mail them out as well, directly to the recipient.

Whole Hog Butchery Experience.
This is a perfect gift for families or groups of friends. The experience includes hands-on hog processing, dinner and drinks. At the end of the evening, guests take home all the meat, from the chops and roasts to bacon and sausage. Average hogs weight 200#. Guests will work with Trevor, Adam, and Vinny to cut the hog to their specifications. We will serve dinner and drinks for up to 8 guest. $1,000.

Custom Cut Beef and Pork.
Buy the ones you love a freezer full of beef or pork. We are offering pork and beef by the side or whole. Details below. This will be a gift certificate that you would give. We will work with the recipient to help them pick their cutting instructions and arrange pickup. To make sure they get something for Christmas, we'll be sending you home with a free charcuterie board to share with them.

Grassfed Beef - $3.75 per lb whole, $3.90 per lb per side, $4.25 per lb front quarter, $4.75 per lb hind quarter. Additional fees apply (kill, cut, grinding, smoking, etc)

Beef is sold by the quarter or side. A front quarter includes the chuck (shoulder) and rib (ribeyes, short ribs, navel). A hind quarter includes the strip loin, sirloin, tenderloin, and round. A side is a hind quarter and a rear quarter. A whole is two sides.

A side weighs approximately 350#. Some smaller, some larger.

The cutting options are enormous. We can walk you thru them in a private email or over the phone.

Additional fees (vary depending on how you have it cut)
Kill Fee: $60
Cutting: $0.60 per lb
Grinding: $0.30 per lb (only for what you grind)
Sausage Making, Smoking, Deli Meats, etc - depends on recipe, but $1 to $2.5 per lb.

Pasture Raised Heritage Pork: $3.5 per lb, sold by the side or whole

A side of pork weighs approximately 200#. About a third of that will be trim for sausage, a third will be bone and fat, and a third will be cuts like roasts and pork chops.

Kill Fee: $40 ($20 per side)
Cutting: $0.60 per lb
Grinding: $0.30 per lb
Sausage Making: $0.50 to $2.00 per lb, depending on the recipe
Bacon Smoking and Slicing: $2.00 per lb

As with beef, there are many cutting options and lots of sausages we can make. We can hash out the details with you over the phone or via email.
Cheese Tastings! And Wine!
Delicious Cheese and Wine make entertaining easy. Please stop out to meet some of our favorites!

Saturday, December 15, 11 AM to 2 PM.
Marchant Manor Cheese and M Cellars Winery.

If this were Real World and our staff was asked to have "Cheese and Wine Confessionals," there would be an unbelievable unanimous consent here from Vinnie, Adam, Todd, Parker, and Myself.

Kandice (pictured right) can make a killer cheese, and Matt and Tara rock the Ohio wine world!

Kandice is new to the cheese scene. This "chemist by day, cheesemaker by night" has all the characteristics of a promising cheesemaker - precision, attention to detail, and visionary. Her triple cream cheeses are incredible and we are the only ones to have them. Come down to hear her story and try the cheeses.

Matt and Tara are Ohio's first winemakers with a registered, estate grown Meritage, the American version of a Bordeaux. They specialize in sustainable grown, cool climate wines, including their crisp Pinot Gris, ruby red Pinot Noir, bold Meritage, and their signature celebration wine, a sparkling Brut. Come in to try out their wines and stock up for the holiday season.

Saturday, December 22: Canal Junction Farmstead Creamery and Dutch Creek Winery
You've all heard us profess our love for the 100% grassfed cheeses from Canal Junction Creamery of Defiance OH. Ralph and Sheila are passionate about farming and the health of their family. The care they take of their land and their prized Normande cows is reflected in the quality Alpine style cheeses they offer.

Paul and Cynthia of Dutch Creek Winery started as bee keepers. I met them at my farm talking about bees. They claimed they were making mead. I challenged them, stating "I've never had a mead I've liked." My challenge was answered when Paul stormed to his car and returned with 12 bottles of "honey wine."

Paul and Cynthia take pride in their offering, from traditional mead made only with honey, to fruit infused meads referred to as honey wines. They age their meads a minimum of 9 months to soften the bite often associated with mead.

Stop in on Saturday, December 22 from 11 to 2 PM to sample these cheeses and mead.
3208 Lorain Avenue, Cleveland
Open every day, 10-7 
Half grocer, half butcher shop, & we're open for business 10-7 every day. All the meat and cheese in the butcher shop is local: cut-to-order sausages, pasture-raised meats and delicious cow and goat's milk cheeses. 
We also have all your favorite Fresh Fork Market goods -- Guernsey milk, Wholesome Valley Farm eggs, a case stacked full of seasonal produce, locally-made baked goods and fresh bread, and much more.
Ohio City Provisions | 3208 Lorain Avenue, Cleveland OH 44113 | 216.465.2762 | Email | Website