The steak has been waiting longer than some vacations. Fifty days, to be exact.
This Indiana butcher shop takes dry aging seriously, turning thick ribeyes into the sort of purchase that makes ordinary supermarket steak seem slightly underprepared.
The cases also hold homemade sausages and Old World specialties inspired by European kitchens, so the temptation does not stop with the beef.
That is what makes the place such a strange find. The storefront is tiny.
The selection is not. One minute you are thinking about dinner.
The next you are mentally reorganizing the freezer around sausage, aged steak, and whatever else looked too good to leave behind.
Fifty Days of Patience in Every Ribeye
Good things take time, and a 50-day dry-aged steak proves it in the tastiest way possible. At Labo’s Meat Market, ribeyes rest in carefully controlled conditions for weeks before they ever reach the counter.
The result is a steak with a deep, nutty flavor that regular grocery store beef simply cannot match.
So what actually happens during dry aging? Moisture slowly leaves the meat, which concentrates the beefy taste.
Natural enzymes also go to work, breaking down tough fibers and making each bite more tender.
The outside of the beef forms a dark crust during the process. Butchers trim that layer away, leaving behind a ruby-red steak with gorgeous marbling running through it like little white rivers.
Cooking one at home is easier than it sounds. Let the steak sit out for a bit to reach room temperature, season it simply with salt, and sear it in a very hot pan or on a grill.
Fancy sauces are not needed here, because the flavor already does the heavy lifting.
Since aged cuts take weeks to prepare, supply can vary from day to day. Calling ahead before the drive is a smart move, especially before a holiday dinner or a big weekend cookout.
One bite usually explains why people drive from nearby towns. Patience never tasted so good.
Cevapi That Taste Like the Balkans
Small, juicy, and full of smoky flavor, cevapi have been a beloved street food across the Balkans for generations. These finger-shaped grilled sausages are made from minced meat and seasoned with simple spices.
At Labo’s, they are made in-house, which is a big reason fans keep coming back for more.
Families from Croatia, Serbia, and Bosnia often serve cevapi with soft flatbread, chopped raw onion, and a spoonful of red pepper spread. It is a casual meal, perfect for backyard grills and long summer evenings.
Kids tend to love them too.
Fun fact time. The word cevapi comes from a Persian word for kebab, a reminder of how food traveled along old trade routes centuries ago.
Anyone new to Balkan cooking can start easy. Grill the cevapi over medium heat, turning them often so every side gets a light char.
They cook quickly, so keep an eye on them.
Pljeskavica, a larger patty cousin of cevapi, is another homemade favorite worth trying on the same visit. Think of it as a burger with an Old-World passport.
Grabbing a pack or two makes weeknight dinners feel like a mini vacation. Pair them with a crisp tomato salad, and the whole table will be asking where these tasty little sausages came from.
Kolbasi With Leeks, Heat, and Heart
Leeks in a sausage? Absolutely, and the combination works beautifully.
Labo’s makes old country kolbasi from a blend of beef, pork, and leeks, giving each link a gentle sweetness alongside its savory punch.
Shoppers can choose between regular and hot varieties. The regular version is mellow and comforting, great for families with picky eaters.
The hot one brings a warm kick that spice fans will appreciate.
Both are described as freshly made, all-natural, and organic. That means a short, honest ingredient list instead of a long label full of words nobody can pronounce.
Kolbasi is wonderfully flexible in the kitchen. Slice it into a pot of beans or soup, brown it with potatoes and peppers, or simply grill whole links and serve them with mustard and crusty bread.
Cold leftovers also make a pretty great snack straight from the fridge.
Sausage making in Eastern Europe has deep roots. Families once prepared big batches during cold months so meat would last through the year, and many recipes were handed down like treasured heirlooms.
Buying a few extra links is a clever trick. They freeze well, so a stash can wait in the freezer for busy nights when cooking from scratch feels like too much.
A little planning goes a long way, and dinner basically makes itself.
Free Samples and a Friendly Meat Lesson
First-time visitors often leave surprised, and not just by the food. Many shoppers mention that the owner, Chris, offers tastings of smoked meats, cracklings, and other goodies right at the counter.
Asking questions is not only allowed, it is welcomed.
This is the kind of shop where learning happens naturally. The owner happily explains different cuts, how the curing process works, and what makes certain steaks special.
For anyone who feels lost in a meat aisle, that guidance is pure gold.
Not sure what a Denver steak is? Just ask.
It comes from the chuck area, and shoppers have praised it both grilled and smoked.
Steaks can also be cut exactly to order. Want a thicker ribeye for a reverse sear or thinner cuts for quick weeknight meals?
Speak up, and the butcher can make it happen.
A good tip is to arrive with a meal in mind. Share the plan, mention how many people are eating, and let the expert suggest the best option.
Shoppers end up with smarter choices and fewer kitchen mistakes.
Big supermarkets rarely offer this kind of personal attention. Here, conversation is part of the shopping trip, and many people walk out with new recipe ideas along with their bags of meat.
Plus, a full stomach from samples never hurts.
Smoky Treasures Behind the Glass
Smoke and patience are the secret ingredients behind some of the most talked-about items here. Labo’s smoked meats regularly earn praise from shoppers, and the lineup goes well beyond basic bacon.
Canadian bacon is a crowd favorite, lean and lightly sweet. Thick bacon also has fans, along with dried meats that feel straight out of an Old-World pantry.
Then come the crunchy stars of the show. Homemade pork rinds and beef rinds, plus crispy cracklings, have turned plenty of first-time visitors into loyal regulars.
Low-carb eaters especially love them.
Here is a fun idea for a party. Build a smoked meat sampler board using a few different selections, then add pickles, cheese, sliced bread, and fresh peppers.
It works as an easy appetizer that looks impressive with almost zero cooking.
Smoking meat is one of the oldest ways humans have preserved food. Long before refrigerators, families hung meats in smokehouses to keep them safe and flavorful for months.
When shopping, ask which items are best sliced thin and which shine when eaten in chunks. Storage tips matter too, since smoked goods keep longer than fresh cuts but still taste best when enjoyed soon.
A small bag of rinds for the car ride home is almost a tradition at this point. Fair warning, though.
They rarely survive the trip.
Burek, Baklava, and a Taste of Grandma’s Kitchen
Meat might be the main event, but the pastry case deserves its own spotlight. Labo’s offers homemade burek, flaky layers of dough wrapped around savory fillings, a classic comfort food across the Balkans.
Spanakopita, a Greek pie filled with spinach and cheese, has also made an appearance. Sweet treats like baklava and cookies round things out nicely.
Honey, nuts, and buttery layers make baklava a perfect after-dinner bite.
Beyond baked goods, the shelves hold European pantry staples. Shoppers have picked up European flour for baking fresh bread at home, plus Mama’s red pepper spread, which tastes amazing with cevapi or smeared on warm toast.
Did you know? Burek is so loved in the Balkans that many towns have bakeries open early in the morning just to serve it fresh for breakfast.
For a fun at-home meal, combine a few of these finds into a simple Balkan dinner night. Warm burek, grilled sausages, pepper spread, and a sweet square of baklava create a feast that feels both new and cozy.
These specialties show that Labo’s is more than a butcher counter. It is a little window into family cooking traditions from across the sea, packed into a small shop in northwest Indiana.
Bring a cooler and an appetite, then let curiosity guide the shopping.
Duck, Lamb, and Other Special Orders in Crown Point
Planning a holiday roast or a special family recipe? Labo’s takes orders on Tuesdays for duck, quail, lamb, and goat, which makes it a handy resource for cooks seeking something beyond the usual chicken and beef.
Finding the shop is easy. It sits at 1508 N Main St Ste B, Crown Point, IN 46307, in a modest spot that might be easy to drive past without a second glance.
Keep looking, because the treasure is inside.
Timing matters for a smooth visit. The shop opens Wednesday through Friday from 10 AM to 6 PM, Saturday from 10 AM to 5 PM, and Sunday from noon to 3 PM.
Monday and Tuesday doors stay closed.
Crown Point itself makes a lovely day trip. Its historic downtown square, home to the striking old Lake County Courthouse, is just a short drive away and perfect for a stroll after shopping.
Bring a cooler for the ride, especially in warm weather. Fresh and aged meats stay safest when kept cold, and nobody wants a prized steak getting warm in a hot car.
A little prep keeps every purchase tasting its absolute best.
