I do so want to give this butcher a glowing review - they do so much very well, sourcing from small suppliers, ageing the meats carefully, and offering a range of unusual cuts. Unfortunately, cross-contamination here is a serious issue, and after three gruesome days of food poisoning I'm motivated to write. They do maintain separate poultry and red meat cases, but only just, and they use the same butcher block for everything, which they rarely seem to clean - I saw them cycle quickly through butchering a whole chicken carcass, separating pork chops from a rack, and cutting a rib eye steak without so much as a wipe. The same is true with the scales, and even worse. There are usually 2-3 butchers here serving, and they all throw the meats directly onto the same scale, without paper or plastic to barrier them, and I've never seen the scale wiped - it builds up a fatty crust. I should have trusted my instincts. Would love to revise my review, because these are easy issues to fix - amazed the health inspector hasn't weighed in first. read more