Denver, Colorado · Family owned since 2012
Chops is a whole-animal butchery on West 12th Avenue. We break down Colorado-raised carcasses in house, dry-age our beef 28 to 60 days, and cut every order to the thickness you actually asked for.
Carcasses arrive whole and leave as steaks, roasts, sausage and stock bones. Nothing is trucked in pre-portioned.
Nine ranches within a day's drive, all pasture-raised, no sub-therapeutic antibiotics, no added hormones.
A 32-square-foot aging room held at 34°F and 82% humidity, logged twice daily by hand.
Refrigerated van, Tuesday through Saturday, free on orders above $120 inside the I-225 loop.
Who we are
James Davis opened Chops in 2012 after fourteen years cutting for hotel kitchens in Boston and Denver. The idea was simple and slightly stubborn: buy whole animals from ranchers you can call by first name, cut them properly, and refuse to sell anything you would not cook for your own family.
Today the shop serves roughly four hundred households a week, plus thirty-eight restaurants, caterers and butcher-box subscribers across the Front Range. James still works the Saturday counter.
The counter
Availability moves with the animals we take in. Call the shop on +1 978-600-9639 and we will hold anything for 24 hours.
Prices are indicative retail rates as of this season and may change with market and availability. Full product list →
How it works
We buy whole and half carcasses direct from ranches in Kiowa, Yuma and the San Luis Valley.
Primals are broken by hand on Monday and Thursday. Trim goes straight into sausage, never waste.
Beef hangs 28–60 days. Each rack is tagged with intake date, lot number and target pull date.
Your order is cut the morning it is collected or delivered, wrapped in paper, labelled and dated.
In the shop
Customers
"I ordered a 40-day ribeye for my father's birthday and James walked me through cooking it over the phone. It came out better than any steakhouse in town."
Marcus L. — Baker, Denver
"We have run our menu on Chops beef for four years. Consistent trim, honest weights, and if something is off they fix it the same day."
Elena R. — Chef-owner, LoHi
"The half-lamb share is the best value in Denver, and they label every package so nothing gets lost at the bottom of my freezer."
Priya N. — Wash Park, Denver
For kitchens
Standing orders, custom cut sheets, weekly market sheets by email and one named contact who answers the phone at 6 a.m. We currently supply thirty-eight kitchens between Boulder and Castle Rock.
Call the shop, email the counter, or walk in. We answer every message the same working day.
