The Butcher Shop & Market
The Sehkraft Butcher Shop is proud to provide the finest locally-raised meats to our customers. We work with farmers and other producers from our region to bring the best of our region to your table. All animals (except for the really exotic ones) are raised humanely on small family farms throughout Virginia and Maryland. We are a full-service butcher shop specializing in preparing custom cuts and providing hard-to-find items. In addition to our many fine local products, we carry a range of exotic and game meats ranging from alligator to yak, and a little bit of just about everything in between.
We are committed to encouraging practices that are good for the farmer, the animal, the consumer, and the environment. We value the relationships that we build with our farmers, suppliers, and especially our customers. We value the opportunity to be a part of the Arlington community, and want to be as involved as we can in helping bring good food to your table.
In our market you’ll also find an excellent selection of locally-produced cheeses curated by our own skilled cheesemonger to rival the best in the world, as well as a selection of other fine local and international products to help you prepare the perfect meal.
Did your recipe tell you to “talk to your local butcher?” That’s us!
Head Butcher Cody Chance is a native of Greenville, SC, where his mother taught him to love good food and the importance of eating local (“eating your own dirt,” as she’d say), and where his father taught him to value craftsmanship and to use a grill. In his youth, he had to contend with his mother’s frequent and sometimes prolonged bouts of vegetarianism. Though difficult, this taught him to really appreciate a good steak. After graduating from Furman University, he dabbled in the world of financial services before moving to the DC area to pursue a career with his double-major in History and Asian Studies. He ended up becoming a butcher completely by accident (and certainly not to spite his mother), but fell in love with the craft and the relationships in all areas of the food community to which it has led.
Cheesemonger Paul Miller has 18 years of experience in the specialty foods industry that spans from commercial grocery stores to specialty food brokerage. In 2009 Paul studied “Artisanal Cheese Making” at Three Shepherds Farm under Dr. Larry Faillace in Vermont, where he gained industry education in the “science of cheese.” His hands on experience there in making fresh and aged cheeses brought all of his prior knowledge together with a new understanding of what it is to be a “Cheesemonger.” Paul prefers a skateboard to running shoes, and prefers to pair his fine fromage with beer rather than wine, and wants to let everyone know that “Cheese is not just for crackers anymore.”
Bryan Bennett grew up in Orange County, California, where he resided until recently, when he got sick of the warmth and sunshine and moved to Washington D.C. He enjoys hoppy beer, live music, disc golf and home cooking. Bryan gained a passion for grilling meats when he was young, assisting his father on an old Weber charcoal grill, and over the past 2 years has been working to prefect his skills on a meat smoker, using a variety of different wood chips and hand crafted brines. He has been a meat cutter for the past 4 years and is excited to have the opportunity to tackle the whole hog here at the Sehkraft Butcher Shop.
Gabe Hiatt grew up in Houston, Texas, and has lived in North Carolina, Spain, Colorado and Florida before moving to Washington, D.C. In all of these places, he gravitated to smoked and cured meats. As a reporter, blogger and video producer, he has worked for the media departments of three NFL franchises and currently covers high school sports for the Washington Post. Passions include football, autumn afternoons, IPAs and brown spirits. He’s interested in how the sausage gets made.
Benjamin Neubert was raised an army brat and remains a gypsy at heart. He has a well-stamped passport, and a passion for good food from all over the world. He loves to travel, surf, and cook, and can do things with a tiny 12″ charcoal grill that you wouldn’t think were possible. For many years he worked in the automotive world (most recently for an exotic car dealership), until he decided that just occasionally getting to drive a Lamborghini was boring, and that he craved the real excitement of playing with knives on a daily basis.