No. The butcher with a beard didn't go out of business. 

The same folks still run the butchery at 408 South Fraser Street, but had to change the previous name due to a lawsuit.

Yes. A lawsuit. 

Seems a butcher up North caught wind - or smell of fresh cut beef - from this small business and decided to pounce.

No worries. Lowcounty Butcher Shoppe was born, or reborn. Irregardless, the same quality meats you've come to love are still leaving the shop in packaged droves. 

Business has never been better. Why? Given the pandemic, and shortage of beef at national retailers in the area, owner and head butcher Jeremiah Holladay stepped up supply by working in tandem with his suppliers. 

He had to adjust his business hours and days of operation, but he has satisfied all customers to date who have come looking for his products.

On top of serving walk-in customers, the butchery also supplies many restaurants in Georgetown County and surrounding areas. It's a reason why Lowcountry fits in the name.

More and more people outside of the county now experience his quality cuts of beef, chicken and pork.

But, here at home, you can go to SoCo Grille at 619 Front Street to enjoy it cooked. It's one of many restaurants supporting local by buying from the homegrown butchery.

Whether it be burgers and steaks or ribs and pork butts, Jeremiah and his staff at Lowcountry Butcher Shoppe have you covered. 

​Like and follow their Facebook page by clicking the button below to keep up with hours and days of operation. 

Georgetown County's culinary adventure has seen its fair share of hardships during the pandemic, that's for sure. 

Also for sure is the continued support for restaurants shown through curbside and take-out orders. 

But, for those who still needed that foodie fix, two local Facebook groups have provided avenues for people - and restaurants - to share their adjusted dining experiences and photos during the Covid-19 restrictions in South Carolina.

​The groups are "Eat It Up, Georgetown" (Georgetown County focus) and "Culinary Adventure of South Carolina" (state focus). 

Jamie Sanderson, creator of Georgetown Foodland and the groups, says it was now more important than ever to keep restaurants in the people's eyes.

"Our restaurants have taken a big hit with the curtailing of dine-in restaurant availability. But, these folks in my town have dealt with floods and hurricanes and are seasoned veterans when it comes to keeping businesses afloat, no pun intended. They know how to survive," Sanderson says. 

More, the community has shown their support by joining these groups, and liking and following the main page. They've posted photos of their take-out dishes, their curbside interactions, and words of encouragement.

"Wow, what unbelievable spirit these folks have. Wouldn't you agree? Look at how they've all come out and given their best to keep our restaurant industry alive. It's so beautiful. I am sure the people who run the restaurants appreciate it."

With restaurants able to seat people inside at 50-percent capacity, it's better than before, but they still need the continued support.

"Join the groups. Like the page. Follow the page. Go and like and follow their pages. These restaurants are in the business of feeding us, not only food, but through their passion and generosity, damn good food." 

If you are on Facebook, you can click the buttons below to join one or both groups. 

What are you waiting for... 

How would you like to earn cash back when you make a review after dining out? Well, there's a great way to do so.

Introducing iDine, where a member who earns $20 in accumulated restaurant rewards receives a reward card. Visit the website and type in the zip code to see what restaurants you can dine at to earn rewards. 

And there a few restaurants in Pawleys Island and Murrells Inlet participating. 

Click the button below to learn more. 

Check out the video below and see what's in store for you when you visit Bearded Butcher in the City of Georgetown. 

"Welcome to the New Industry" is boldly stated on 86 the Quo's website. This is the defining tone a new group wants established in raising awareness and educating on issues in and surrounding the restaurant industry, one kitchen at a time.

And Georgetown Foodland proudly supports it. 

Chef Dakota Kolb, one of the creators of the group, consistently and passionately works to connect other chefs who may need a safe and judgement-free place to discuss issues they couldn't discuss elsewhere or feel comfortable otherwise. Kolb, along with his wife Kyndal and friend Deanna Hohgrefe, knew something had to be done to provide an outlet for chefs who struggle with daily issues of stress and anxiety in the workplace, amongst other issues as well.

Kolb describes 86 the Quo here.

With this effort, a "new industry" can be achieved. One where chefs feel more open and relaxed, comfortable and safe. 

Georgetown Foodland urges any chef and restaurant owner in Georgetown County needing a place to share their concerns, issues or ideas to reach out to 86 the Quo.