Tony’s Meats & Market of Centennial — Local services in Centennial

As a litigation paralegal who spends most days navigating the complexities of medical malpractice cases, I've come to appreciate precision and quality in all aspects of life. Tony's Meats & Market in Littleton embodies that commitment to excellence that I rarely find elsewhere.

Walking into Tony's feels like stepping into an elevated culinary experience rather than just another errand. Their butcher counter is impeccably maintained – exactly what you'd expect from Colorado's premier meat purveyor since 1978. The USDA Prime cuts are masterfully trimmed, and their American Wagyu selection has single-handedly elevated my at-home cooking game to restaurant quality. For someone like me who appreciates both scientific precision and artisanal craftsmanship, watching their butchers work is practically therapeutic.

What truly sets Tony's apart, beyond their exceptional product lineup, is their staff's expertise. Recently, I was preparing for a dinner with colleagues and needed guidance on selecting the perfect cut for reverse searing. Not only did the butcher explain the nuances between different options, but they also took the time to discuss cooking techniques that would maximize flavor and tenderness. This level of personalized service reminds me of the detailed client care we strive for in our legal practice.

Their prepared foods section is a lifesaver during intense case workweeks. The restaurant-quality take-home meals allow me to maintain proper nutrition without sacrificing taste or resorting to delivery options that rarely satisfy. Their Baked Margherita Chicken and freshly prepared sides have become staples in my weeknight rotation.

While admittedly the prices reflect the premium quality they offer, Tony's exemplifies the adage that you get what you pay for – an increasingly rare proposition in today's market. For those who understand that quality ingredients are the foundation of exceptional results (whether in cooking or case preparation), Tony's Meats & Market is an essential resource in our Littleton community.

Tony's doesn't just sell food; they provide an experience that celebrates culinary craftsmanship and gastronomic excellence. It's the kind of straightforward quality that, like solid evidence in a case, speaks volumes without needing...

This market has always been high priced and pretentious and usually I can look past that for the variety and quality they offer. However, today will be my last visit. I stopped by the meat department to see what was available to make for dinner and the guy working the counter had a bad attitude from the moment I stepped up. He looked at me annoyed and we exchanged hellos. I asked for something from the seafood section and he said in an exasperated tone "let me wash my hands." Not sure why he was annoyed but ok. While he was grabbing the seafood item, I saw another item in the poultry section that I wanted to purchase as well. Once he handed me the seafood, I asked for the poultry item to which he said again in an exasperated tone "let me wash my hands again." He handed me that item and I said "thank you have a good day" to which he didn't reply. I decided I had enough and went to check out. I don't know why everyone working in this market was annoyed by my presence but the cashier had a very clipped tone with me when all I did was place my items on the counter with my reusable bag next to it. He wasn't even remotely friendly. I guess unless you look like a certain type (i.e. rich surburbanite) then they don't want your business. I'll happily...

My wife went in for some lamb and was charged for Frenched lamb chops. I opened up the package and the lamb chops were definitely not Frenched. She paid extra for them to be Frenched and unfortunately doesn't know what to look for with that, and I wasn't there to help out. There was still a TON of trimming I had to do, and I absolutely loved throwing $40+/lb of fat and silver skin away when it should have already been taken care of. We paid $90+ for a rack of lamb that had the fat cap poorly trimmed off and they had the nerve to call that Frenched. I've cooked hundreds, if not thousands of lamb chops in my day, and I genuinely feel ripped off from that. To top it all off, the head of garlic she bought on the 21st was probably two months old with how much it was sprouting (and I'm not even being facetious with that). Just Google what a frenched rack of lamb should look like and compare that to...