A house of meat
on South Street.
A butcher and a seafood counter three storefronts down from the water. Whole animals broken down in the shop, whole loins hung in our own cellar, and nothing cut until you say how you are cooking it.
Cut to order,
never to display.
Dry-aged USDA Prime beef, heritage Duroc pork, New Zealand lamb and veal — broken down whole in the shop and portioned to your spec at the counter.
Tell us the table, the technique, the evening. The case is the conversation.
Day-boat fresh,
on ice by service.
Salmon, branzino, tuna, halibut and Chilean sea bass. Head-on shellfish — clams, oysters, mussels, lobster, crab. Specialty cuts: octopus, scallops, caviar.
The oyster bed is the reason the town exists, so the beds we buy from are a few miles from the door. With notice we will source a fish to spec for your order.
Hung, on the bone.
A small glass-fronted room at the back of the shop, held at 1.2°C and 82 percent humidity. Whole primals rest there for 28 to 60 days before they reach the case, and we will tell you exactly when each one went in.
Twenty-eight days softens the cut and brings a clean roast aroma. Thirty-five sits in the middle. Forty-five starts to taste like a steakhouse. Sixty is the far end.
What people come in for.
The case turns over daily. Assume what is here is what is in the cellar today, and call if you want it held.
By the herd, not by the box.
We buy whole — primal cuts, whole birds, head-on seafood. The animal arrives complete and we break it down ourselves. It is the only way we know who fed it and how it was raised.
- BeefUSDA Prime, dry-aged to order
- WagyuA5, single Niigata bloodline
- PorkHeritage Duroc, whole hogs
- PoultryPasture-raised, whole birds
- SeafoodDay-boat, head-on, never frozen
- Cure & ageIn-house, glass-front room
Anything not in the case? Ask.
Suckling pig, whole tomahawks for ten, crown roasts, side of beef, holiday standing orders. 48 hours’ notice for special cuts and longer for whole-animal items in season — then we wrap, weigh and label it with your name on it.
Catering & private orders.
Big-format roasts, whole loins, off-site supply for dinner parties and restaurant projects.
How it works →Standing orders.
Thanksgiving, Christmas, Easter, Mother’s Day. The book fills by the start of the week.
Reserve the cut →How we’d cook it.
Five cuts, five short notes — the way the team would tell you over the counter, written down.
Read the notes →
Come in.
Three storefronts down from the water, open six days a week. Tuesday — Saturday · 12–6 · Sunday · 10–3 · Closed Mondays. Walk in and see what is on the case — the team will cut to your evening.