For years, Humphrey’s Prime Cut Shoppe—the Folk’s Folly butcher shop—was a well-kept secret. So well-kept, in fact, that many of the steakhouse’s best customers didn’t know it was there. It all started in 1977, when founder Humphrey Folk started selling prime steaks to friends from the back door of his restaurant.
Well, now they can come to the front door.
Humphrey’s (formerly the Prime Cut Shoppe) recently got a makeover: a total rebranding that includes a new website, new logo, and new marketing materials, plus an interior and exterior facelift. These days, the butcher shop is executed in crisp black and white, with clean lines that highlight the bright-red freshness of the meat.
[jump]
The website is similarly sharp, with an intuitive layout and tasty images. Just a few clicks, and you can have an Australian lamb rack—or a cowboy ribeye, or a veal chop—shipped overnight to most anywhere in the United States.
Maybe the best part is that the meat is never frozen, so when it shows up at your door, it’s practically still mooing.
“You can take the restaurant experience with you,” says Humphreys manager Terry Martin. “Selecting a hand-cut prime steak and fixings for your home is the next best thing to enjoying them in our Folk’s Folly dining room.”
