Butchery is an often overlooked, but vitally important aspect of the farm-to-table movement. We are incredibly fortunate to live in the great state of Colorado, where you never have to go far to find ranchers who regards their craft as highly as we regard ours.
Tony's has a life-long commitment to respecting the animal. This respect extends beyond the animals life, through the expert precision of our cuts, to how we strive to utilize every part of the animal, and finally, the creativity of our recipes.
From farming practices, to slaughter procedures, to what is showcased in our retail cases and in the kitchens of our customers, at Tony’s we understand why craft butchery is an integral part of our food system.
We source our beef from a select number of farms which consistently meet Tony’s strict standards. Only the top 12% of US beef makes it into Tony’s Markets. The farms we work with pay the utmost attention and care toward their humanely raised beef, which earns them their premium choice designation. Read more about our Beef.
Not all chicken is created equal. We care about our chicken—where it comes from, how it was raised, and how it was processed. You can rest assured that chicken from Tony’s is from animals raised to our standards: No antibiotics — ever. No animal byproducts in feed. No supplemental growth hormones or steroids. Read more about our Chicken.
Regardless of which cut you buy from Tony’s, you’ll find our pork to be a rich red in color with beautiful marbling and a deep, juicy finish. Although pork is known as “the other white meat,” in its raw form, dark pink to dark reddish pink is the most desirable color to look for because it leads to a rich flavored pork, with superior tenderness and natural juiciness.
From an impressive rack of lamb, to seasoned lamb sausages, each of our markets offers a variety of choices for everyday and special occasions. With such a versatile meat—perfect for burgers, oven roasting, or grilling — lamb can be prepared quickly, or slowly simmered for hours. However you choose to prepare it, this tender flavorful meat is worth every moment of your efforts!
We proudly offer a variety of house-made sausages and grinds produced fresh daily. Each market features the classics (like ground beef), customer favorites (like ground beef and bacon!), and specialty grinds like our dry-age blend, all accompanied by a rotating selection of savory sausages. Our grinds are versatile and our sausages are seasoned to perfection. Our sausage varieties and specialty grinds change daily, so please call your local shop for availability. Read more about our Sausages
We proudly reciprocate the honor paid to us by our patrons by providing an enjoyable shopping experience comprised of sizzling ambiance and unparalleled customer service. Tony’s Meats & Market is humbled and grateful for its customers. We vow to always engage in sound business practices based on uncompromising ethics and integrity, never losing focus on our company’s benchmarks: Quality, Service, Constant Innovation, and Abbondanza!More Information
Tony’s Meats & Market has been a staple in Colorado since 1978. We are a full-service butcher shop, offering the highest quality premium meats and seafood. We work diligently to offer our customers an extraordinary selection of meats and exceptional customer service. Our great tasting meats will never contain added water or chemical flavorings.
Our beef is locally sourced from a select number of farms which consistently meet Tony’s strict standards. Only the top 12% of US beef makes it into our markets. It’s highly marbled for rich flavor and aged to perfection; and is always cut by hand. We proudly offer Dry Aged and Wet Aged Beef, aging all our steak cuts for at least 21-28 days.
Our poultry is from animals raised to our standards: cage-free, no antibiotics, no animal byproducts in the feed, and no supplemental growth hormones or steroids. We offer a variety of the highest quality chicken, turkey and duck, as well as specialty birds.
Our pigs are raised in comfortable, environmentally stable facilities, reducing the stresses that adversely affect muscle quality, and our pork is never injected with brines or flavor enhancers.
Our in-house ground meats will never contain bulk trim, pre-ground meat, additives, by-products, extenders or meat pastes. We grind our beef in small batches several times each day and only use whole muscle cuts like chuck and our own steak and roast trimmings. Our ground chicken, turkey, pork, and homemade sausages are always all natural and 100% whole muscle cuts. In addition, we regularly tour and inspect our suppliers to assure our meats come from high quality facilities.
Stop by any Tony’s location and peruse our meat counter. You’re bound to come across some hard-to-find exotic meats like alligator, kangaroo, quail, guinea fowl or wild boar.