Lost River Butcher Block and Teets Cattle Company are two parts of the same family-run operation in the Lost River Valley of Hardy County. The cattle are raised by Teets Cattle Company, while the meat is processed and sold through Lost River Butcher Block, creating a true farm-to-table operation where the Teets family oversees every step from raising the cattle to selling the finished cuts. The farm

Matt and Jill Teets, along with their sons Justin, JW, and Jordan, operate the cattle farm using a family-centered approach. Their beef program features ranch-raised cattle that are finished on non-GMO corn grown on their own farm, along with grass and hay produced in the Lost River Valley. The family emphasizes managing the entire process themselves rather than purchasing cattle from outside sources. The family has been farming for generations and also hosts agricultural events such as the Bulls N' Barrels Rodeo and annual cattle production sales. The butcher shop

Lost River Butcher Block is located at 7271 WV-259, Lost River, and serves as both a retail meat market and custom processing facility. Lost River Butcher Block offers:

Fresh-cut steaks
Roasts
Ground beef
Brisket
BBQ cuts
Beef patties
Frozen meats
Bulk beef purchases
Custom processing for local livestock producers One of the distinguishing features is that customers can literally see cattle grazing near the property while shopping. Because the Teets family raises, feeds, harvests, processes, and sells much of the beef themselves, they maintain control over the entire supply chain rather than relying on outside suppliers. The shop has also expanded beyond a traditional butcher counter by including a coffee bar, snack bar, gift shop, and ice cream, making it a stop for both travelers and local residents. I had to try a fresh pattied burger, of which they had several options. I ordered the Cheeseburger - "Our FRESH 8 oz. burger with American cheese. Add lettuce, tomato, onion (raw or caramelized), pickles, mayo, ketchup and mustard. I opted for tomato, onion, mayo and ketchup. The cheeseburger starts with a thick beef patty made from the same locally raised beef sold in the butcher case, giving it a coarse, hand-ground texture and a rich beef flavor. The burger is cooked on a flat-top until the exterior develops a browned crust while the center stays juicy, then topped with melted cheese on a plain bun that holds everything together without becoming soggy. The simple toppings allow the quality of the beef to stand out, and the combination of the fresh bun, melted cheese, and well-seasoned patty creates a straightforward burger that reflects the shop's farm-to-table approach.

Grade: A

"Top Chef" season 5 winner Hosea Rosenberg owns a Boulder-based restaurant that focuses on seasonal, local ingredients and pasture raised, sustainable animals.



Blackbelly offers its own selection of house-made cured meats, charcuterie and provisions, as well as daily breakfast and lunch. Blackbelly consists of the main restaurant, butcher counter, breakfast & lunch menus, catering, and events.



I ended up arriving at a weird time between lunch and dinner so I went with an adult snack: the house meat & cheese board, which consisted of nduja, coppa, saucisson leonora (goat), belford (cow), pickles, and mustard.



It is like a rainbow in a box. Vibrant and colorful with a range of flavors that spans the whole spectrum - salty, sour, sweet, fatty, spicy. I love picking and choosing flavors and textures at my own free will, and this menu option gave me the ability to do that with ease. My favorite? Some of that whole grain mustard slathered on a hunk of salty cheese and followed up with a grape. Bon appetit.



Grade: A

A new locally owned and operated butcher has opened in Morgantown recently.



Village Butcher and Market, located  on University Avenue in Star City in a new building, offers a variety of fresh cuts of beef, chicken and pork. 



They also have sausages, salamis and more. 



In addition, they also offer a sandwich menu, as well a other market goodies like kettle corn, biscotti, cheese, olives and prepared salads.



If I were living in town - or even had a cooler - I would be tempted to purchase a delicious steak. Local folks are going to have to tell me how those are.



But since I was just passing through, I opted for a sandwich.



The "Prosciutto" had my name written all over it: prosciutto, aged manchego, baby arugula, fresh Mission figs, house-made fig preserve, and a hint of Dijon served on a french demi baguette.



This sandwich is, hand's down, one of my favorites in all the state. 



The bread was fresh with that crusty top, the greens were fresh, the prosciutto was flavorful and shaved thin, the figs added a delicious sweetness, the manchego brought just a little funk, and the hint of dijon helped balance it all. 



It really is a fairly simple sandwich with a few high-end ingredients, but that's all it takes.



I also ordered a side of pasta salad, which was OK. I like mine to be really zesty, and this one was pretty mild in flavor - but not bad.



There were also a few products I wasn't familiar with that I'd like to try next time.



I've not had Almost Heaven Kettle Corn, but it looked good! 



I also need to try the house biscotti - with a nice coffee, of course. 



And I had no clue the folks from Tutto Gelato are making pasta! I really can't wait to pick up some of that. have you been? What's been your favorite purchase?

Grade: A

There's a new shop in Huntington that is home to fresh meat and seafood, gourmet food items and perfect gifts for just about anyone.



The Butcher Shop, located next to Christopher's Eats, is a small space with this really lovely wooden exterior that has carvings of a cow, pig and chicken. 



Inside, you'll find all sorts of goodies. There are charcuterie essentials like cheese knives and markers.



There are also some West Virginia glasses and a wide selection of pasta. 



There is cheese, crackers and make-your-own-cocktail kits.



Condiments like jams and jellies and pickled vegetables are available.



And, there are sweets too - caramels, marshmallows, truffles.



There are two small coolers - one with beef and another with seafood. 



I'm unclear if they butcher in the traditional sense - if they break down cuts of meat or if people can have them do so - it seemed like the items they had were packaged from different companies. 



But the one thing I saw that didn't have another company's label on it was the crab cakes, so I was sure to get a package of those. 



And, I also got some "cheese straws," some caramels, some marshmallows, a candy bar, a giant peanut butter cup, pimento cheese popcorn, truffle crackers and butter toffee peanuts.



If I had to describe this shop to someone, I would say they that they carry a lot of regional speciality foods (not many local ones) that could make up the ultimate charcuterie board. 



So far, everything I've tasted has been so good. After a quick fry, the crab cakes had a lovely golden brown crust and lots of shredded crab. 



The pimento popcorn, which is from Asheville, N.C., was like a cheddar popcorn with a little spice. A nice, fun little twist. 



Have you been here? Let me know what you got in the comments!

Farm 2 Table Direct is a new shop in Morgantown that replaced the former Working H Farms butcher shop.



"We own the farms, butcher shops and the markets to make sure our clients eat the cleanest food. We sell free range animals that are raised traditionally. We aren’t revolutionizing food, we are just going back to the way it was 200 years ago."



The butcher shop of course has tons of local meat. But they also have cheeses, some produce and condiments.



On some days, they even have fresh donuts. Have you been?