Folsom's new butcher is an old one — hand-cut in Roseville, at your door the same evening.

Folsom is the far end of the Granite Bay run — fourteen miles from our counter, out Douglas and down Folsom-Auburn Road — and it's a town that has never had a real butcher of its own. People in Empire Ranch and Broadstone have been driving to us for years, usually on a Saturday, usually for the tri-tip. Now the van does the drive and you keep your Saturday.

We're Roseville Meat Company, family-owned on Atlantic Street in Roseville since 1946. Everything in our case is cut to order from whole primals, weighed on the scale, vacuum sealed and sent out the same afternoon on a refrigerated van. You're charged for the actual weight.

Delivery across Folsom

Folsom is one ZIP, 95630, and we cover all of it: the historic district around Sutter Street, Empire Ranch, Broadstone, Briggs Ranch, American River Canyon, the Willow Creek and Lake Natoma side, and the new Folsom Ranch neighbourhoods south of Highway 50 as they open. Order by 4 PM and it's at your door this evening. Delivery is $9.99, free on orders over $89.

Folsom is one of the later stops on the route, so expect an evening delivery rather than a late-afternoon one. If you'll be out — on the lake, at a game — put where to leave the bag in the notes; it's insulated and iced and the driver sends a photo when it's down.

What Folsom orders

Tri-tip, in every form. Folsom is lake-and-trail country and the Santa Maria grill is the default weekend, so the van carries plain tri-tip, our house marinades (the Maui, the mesquite, the Italian and the original seasoned), and the Wagyu tri-tip roast for people who want to see what the fuss is about. Behind it: thick Gold Label ribeyes and New Yorks for the Friday night, ground chuck and the house sausages for the week, and whole chickens.

Folsom also orders more seafood than most of the route — lobster tails, scallops, the butter-garlic prawns — probably because there's nowhere nearby to get it cut fresh. It goes on the same van in the same cold bag.

Fall and the holidays

From October the Folsom van shifts to roasts: packer brisket for the smoker, chuck roast for the slow cooker, pork shoulder for the Sunday. From November it's prime rib — cradled, tied and cut to the number of ribs you tell us — and whole turkeys, and the holiday reserve holds your roast with a deposit. Folsom's reserve orders are among the first to fill each year, so don't wait for the second week of December.