People are getting a lot smarter about their meat. Not too long ago, most folks couldn't have told you the difference between choice and prime, between loin and strip. Now customers are asking about marbling and breed, looking for butcher's cuts like hanger and wanting to know exactly where their lambs or pigs are coming from. Lucky for us, we've got Tony's Meats -- now with four area locations, although the original on Dry Creek is still our favorite -- and all the knowledgeable guys behind the counter. They can discuss the cost/benefit of prime versus select, the merits of San Danielle prosciutto over Parma or Serrano or just plain ham, and will go to great lengths to match you up with exactly the right kind of meat, not letting you leave until you're hungry for more enlightenment.