West Asheville 828.417.7081 | Black Mountain 828.357.9029 | Food Truck 828.606.9372 | Everything Else 828.357.7206 info@foothillslocalmeats.com

At Foothills Local Meats, we are changing the way you buy meat.

Sourcing only from local, pasture-raised farms, we believe that healthy animals make healthy meat.

Our meat is raised without routine antibiotics or added hormones, always on pasture.

Foothills is a meat company specializing in local and pasture-raised meats for retail and wholesale markets. The core of our business is our food-service arm, which consists of Foothills Food Truck, Butcher Bar West Asheville, Butcher Bar Black Mountain, and our Catering Program.

Foothills also offers custom butchery, fabrication, sausages and primal cuts for wholesale buyers and home-use. We offer special orders, bulk “butcher’s choice” boxes for your menu planning, and retail meat counters in both Butcher Bar locations.

Our Partner Farms

Our beef comes from a multigenerational farm in Wilkes County called AH&W Family Farm.

Our pork comes from Vandele Farm in Lake Lure and Wild Turkey Farms in Rowan County.

Our chicken comes from Darby Farms and Mountainside Family Farms.

Our “Whole Animal” Philosophy

Small scale and artisan butcher shops often embrace a “whole animal philosophy” when deciding where to source their meats and how to best use the products. Foothills sources primarily whole animals from small farms because that is the best way to support small, family farms.

The relationships we have with our farmers is strong, logical and good for business. We know this because we started Foothills as a small farm and raised our own animals for years.

This philosophy holds the animals, farmers and the environment in the highest regard due to its thrift, utilization and respect to all involved. Like the butcher shops of the olden days, we don’t waste anything. Our team has an amazing array of skills. We rely on good relationships with our farmers that are based on honesty, integrity  and transparency.

Butcher shops, especially those in large grocers meat departments, have changed dramatically in the last 30 years. The reality is that that way of thinking, buying and eating meat is not beneficial to small farmers. For example, a 200-pound hog only has a few pounds of tenderloin, but the rest of the parts are even tastier and way more interesting when thoughtfully prepared.

It’s our job to help all of our customers appreciate all of the parts that these animals give us and the hard work farmers and butchers put forth so that we can put supper on the table.

Reserve Your Memorial Day Weekend Grill Package

Memorial Day is approaching, and Foothills has plenty of options to feed you, your friends and family. In addition to our fun Butcher Block Party happening Sunday, May 27th, we are offering grill package specials so you're set for your home celebration! Check out our...

Farmer Spotlight: Border Springs Farm

Our retail manager, Meg, is here with a seasonal farmer spotlight: Border Springs Farm. Find out more below.  This Easter holiday, Foothills Local Meats is excited to offer our customers lamb from Border Springs Farm! Border Springs is nestled in the base of the Blue...

Order Specials For Easter Weekend

We're excited to offer delicious specials for Easter weekend, including our famous hams, lamb and deviled eggs! To place an order, it's easy as 1-2-3-4... Select: See our Spring Easter Weekend specials listed below. Decide what you'd like. Email: email Meg at...

Valentine’s Day Dinner

Enjoy a four-course special menu crafted by Foothills Butcher Bar for Valentine’s Day. Black Mountain or West Asheville. Wine pairing available.

Super Bowl Game Day Specials

It's that time of year again: let the beer and french onion dip overflow, let the kids run around like crazy, and let the adults wear face paint. Yes, it's Super Bowl Sunday. We want to take some of the food prep off your hands, so we're offering deals on...

What’s In Our Meat CSA Share This Week? January 19th Edition

What's In Our Meat CSA Share This Week: Smoked Chicken and Cornmeal Dumplings: We asked ourselves, "How can we make everyone's favorite comfort food better?" This was the answer. Perfect for the chilly temps we've been experiencing. Just heat & eat! Breakfast Sausage:...

Our History

2002-2014

Foothills Owner Casey McKissick begins farming in Swannanoa and Old Fort as Crooked Creek Farms and operating a 32 farmer marketing co-op under the name Foothills Family Farms. During this time, Foothills sells wholesale to restaurants in the Asheville area, Black Mountain Tailgate Market and the inaugural Asheville City Market.

Fall 2013

The Foothills Meats Butcher Shop opens. One of the underlying motivations behind the original butcher shop was so that we could make our children the nostalgic items we loved as children- hotdogs and bologna- but made with our meat! Our 4 boys have taken to being hot dog ambassadors for years. They will all get hotdogs carts for their 16th birthdays!

The original Black Mountain retail store becomes popular with locals for our very small lunch service, pick-up dinners to go, and sales from the meat counter, including our own line of house-made deli meats.

 

​Summer 2014

Foothills Launches The Butcher’s Table Dinner Series with guest chefs and butchers who served a 5-course “meat-centric” family style dinner.

This series runs for 3 years and features chefs including Steven Goff, Trevon Dunn, Adam Hayes, Craig Deihl, Jeremy Hardcastle, Jimmy Lee and Dan Silo. Dinners are held at the original Black Mountain Butcher Shop, Pisgah Brewery, Hi Wire Brewery and Defiant Whiskey.

photo by Jonathan Ammons

Summer 2015

Foothills ceases regular retail hours at the original store in Black Mountain in an effort to focus on developing the Asheville market and to begin a search for a more accessible location in Black Mountain with seating and parking. The original store has since served as the Butcher Shop and Commissary Kitchen, working 5-6 days weekly since we “closed.”

April 2015

Foothills Opens Foothills Deli at Ben’s Penny Mart on Hilliard Ave in downtown Asheville, next to a new little brewery: Hi-Wire Brewing on the South Slope. We sell sandwiches and offer a meat counter.

April 2016

Foothills is invited join Hi-Wire Brewing Company at their newly opened Big Top Facility on Biltmore Ave.
We loved our community at Ben’s but moving to a bigger kitchen with a full hood ventilation system enabled us to greatly expand our menu and add the burgers that fit our whole-animal philosophy and bring back our tasty flat-top burgers that were so popular in our original Black Mountain store.

​photo by Ashley Rochester 
photo by Javi Bolera, Hi Wire Brewing

Summer 2017

Foothills Meats launches an aggressive expansion plan with the Butcher Bar concept, launching 2 new restaurant/bar and retail locations, one in West Asheville and one in Black Mountain.

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