A short list of names we know.
We opened on South Street in March 2020. The case is the conversation — the rest is just paper and wax.
The counter, mid-week
Three storefronts down from the water.
Oyster Bay’s South Street has been a main street for two hundred years. We took a storefront, painted the floor black, hung a brass rail above the case, and put whole loins in the cellar.
The shop is small on purpose. There is nothing on the shelf that we would not take home ourselves.
A short walk.
An idea over a counter
A long discussion about why nothing on Long Island felt like the corner butchers of upstate New York and Italy. The answer was the same as the problem: nobody had built one.
Sourcing trips
Six months on the road. Hudson Valley, the Catskills, Niigata. Sat down with the producers we would later sell. Some said yes, most did not — we kept the ones who did.
South Street, doors open
March 2020, a brutal month to open a shop. We opened anyway and the neighborhood kept us alive. The case has turned over every day since.
Dry-age room online
Glass door, salt walls, a thirty-five-day standard. The room runs cooler than the cellar by design — patience is the only ingredient.
A house of meat
Six days a week. Fourteen producers. No boxed beef, no pre-cut steaks, no display tricks. Just the counter.
Broken down on the counter
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. That is the only way we know who fed it and how it was raised.
USDA Prime from American family farms. Heritage Duroc pork, pasture-raised chicken, New Zealand lamb, day-boat fish. Names that mean something.
Cut to order. Always.
Nothing on display is finished. The case is what is hung; the counter is where we decide together — that is what actually happens at the counter. Pre-cut steaks are a habit borrowed from the supermarket. We do not borrow habits.
- 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
“The case is the conversation. Come in and start it.”The house