Once a week, or as needed, Calvin Wineland drives 11 hours to his home state of Nebraska where he and his wife, Desiree own a meat locker. They work with small ranchers from Texas, Oklahoma, Kansas, Colorado, South Dakota, and Nebraska who bring in their animals, usually one at a time, for slaughter. Calvin then drives the carcass back to American Butchers’ stall at the Dallas Farmers Market, where it is dry-aged on the rail for at least 14 days before it is cut to customers’ specifications. The Winelands also have a state-of-the-art smoker to make their own jerky and beef sticks, hams, brisket, pulled pork, smoked lamb, and even smoked bones for stock. If you want to try a new cut, you can pick it out and the chef two stalls down at Beyond the Butchers, the Winelands’ other venture, will demonstrate for you how to cook it.