The Chopping Block
(864) 220-5724
Highway 81 S in Powdersville, SC next to Suntrust Bank

The only butcher shop in the Upstate to sell U.S.D.A. Prime beef.
We guarantee EVERY item we sell!

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USDA Grades

USDA Prime

The U.S. Department of Agriculture says, "USDA Prime grade beef is the ultimate in tenderness, juiciness and flavor." It's the highest grade you can buy, and only one to two percent of American beef is good enough for the coveted USDA Prime designation.

Because the demand for USDA Prime beef is so high and the supply is so limited, many beef sellers have difficulty obtaining it. At The Chopping Block, we always have a supply of this extraordinary beef, remember that if the beef you're buying is not explicitly labeled USDA Prime‚ it probably isn't.

USDA Choice

The USDA's second-highest quality designation and is assigned to beef that has less marbling than USDA Prime.



Aging is the technique that makes even the finest meat more tender and flavorful. Meat is placed in our custom-built refrigerated coolers where temperature, humidity and air circulation are carefully controlled for designated times. During this natural process, the beef's enzymes break down and tenderize the meat, giving it a unique flavor and ensuring utmost tenderness.

Wet Aging

In wet aging, meat is placed in vacuum-sealed bags, which prevent moisture from evaporating, and aged under controlled conditions. Enzymes break down the meat's complex proteins from the inside out, producing meat that is more tender and juicy with a flavor unique to this process.

Dry Aging

Dry aging is how beef was aged until the mid-1980s. dry-aged beef is stored in acustom-designed dry-aging cooler where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation and humidity. Over time, as the beef ages openly, it is exposed to air inside the coolers and ages from the outside in, forming a hard crust around the edible tissue. Once aging is complete, this firm outer crust is carefully removed, leaving meat that is significantly more tender and that has the distinctive delicious flavor imparted by dry aging.


The meat from Wagyu cattle is known worldwide for its marbling characteristics and naturally enhanced flavor, tenderness and juiciness.


Just as Champagne can only be used when describing sparkling wine from the Champagne region of France, the name Kobe beef is reserved exclusively to describe Wagyu cattle raised in the Kobe region of Japan. Hence any Wagyu cattle raised outside of Kobe must go by the names Wagyu or Kobe-style.

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