How Dallas-Based Bone-In-Butcher Became Personal Shoppers

The Bone in Butcher Shop is a unique online, custom cutting operation. Creators John Sayklay and his son, Jake, are 3rd and 4th generation food service vendors. A passion for great food and great customer service is their legacy, just as a nutritional need for beef seems to be in my DNA because I come from a family of meat brokers.  While Texas is their home, they strive to deliver their individualized butcher shop concept including meat, poultry and seafood nationwide.

Bone-In Butcher Shop welcomes customized and special order challenges.  Combo Boxes ($200–$876) that change regularly are available for customers who like to experiment or are not sure what to order.

Jake expanded on this, “Our niche is paleo at any level and we have customers who are purists like you along with many others who are dedicated to more complex grilling and smoking meats.  We love to pull together special requests for them – being especially honored when they are repeat customers from the mid-west, and specifically Chicago, which are areas famous for their beef.

Top sellers remain classic Texas wagyu filet mignons and ribeye steaks.  Our tomahawks, both wagyu and Angus,  are also very popular because of their appealing, ‘neat-looking’ cut of beef.”  We are also specialists in grass-fed and grass-finished beef, along with lamb, pork, and chicken, in a wide range of serving options from burger patties to holiday roasts.

Delivery works this way.  When customers place an order, say for custom cut wagyu steaks, the Sayklay’s need a two-day lead time for Dallas, and four days for Los Angeles for whole or cut to order beef.  National delivery is brand new and working out well.

John explains how it works, “if you ordered today, we would be able in four to seven days to have it cut to order and shipped to you overnight.  We have flash-frozen product, which is just as beautifully fresh as fresh would be with delivery time added.” And with all the COVID problems today this method is the finest and safest method of purchase, according to the Sayklay’s.  Delivery problems have also eased off since the beginning of the pandemic.

All beef sold by Bone-In Butcher Shop  is sealed for freshness in thick milled, high density cryovac bags after is wet-aged for 28 days.  An added-value bonus comes with the product’s additional 14-days of shelf life before it must be consumed or frozen.  Along with portion cuts and whole cuts of beef, pork, lamb or poultry, they offer bulk cases and half cases.

For ordering and more details please see BONE-IN Butcher Shop.