The guy behind LongBottom Meats already ran one of Rock Hill's best kitchens before he ever picked up a boning knife for a living. He opened LongBottom in 2023 because grocery store "butchers" couldn't tell a ribeye from a roast, and he was done pretending that was fine. Now he's brought it to York, with a spot inside the Fillin' Station.
Everything's dry-aged in-house, in a cooler that never stops running. The sausage, bacon, and sides are made on-site, not shipped in. And if you want something the grocery store's never heard of — elk, boar, kangaroo — they'll track it down. No upcharge, no funny looks.
This isn't a shop that dumbs itself down for casual customers. Ask about cooking temps, dry rubs, or what to do with a cut you've never bought before, and you'll get a real answer, not a shrug.
You've got a guy now. Go talk to him.
