From the heady aroma of medium-rare prime rib that greets you each Wednesday through Saturday, to the USDA prime steaks laid out like Tiffany flatware, to the astounding jumble of delicacies in the freezer -- ostrich cutlet, anyone? Elk medallion? Colossal prawn? -- Timberline Meats is a carnivore's dream. But anyone can sell meat: What sets Timberline apart is the love. Everyone who works at this tiny yet alluring meat market is not just interested in, not just obsessed with, but head over heels in love with edible animal parts. Buyers are sent off with a comforting "Oh, you'll think you died and went to heaven" from the owners, who used to run the Shriner's Temple kitchen.