More than the cut.
The case is the conversation. Most of what we do — the cutting, the sourcing, the calls back, the cellar work — never makes it to a label.
Boneless ribeye, trimmed to spec
Cut to order.
Strips trimmed, chops portioned, racks Frenched — the way you would want it brought to your kitchen. Nothing on display is finished; the case is the conversation.
Long-bone ribeye, day 35 in the cellar
Dry aging, in-house.
Whole loins held in our cellar, hung 28 to 60 days. We tell you exactly how long, exactly when it went in, and exactly what it tastes like now.
A5 Wagyu, Niigata bloodline
Premium sourcing.
USDA Prime, A5 Japanese Wagyu, Allen Brothers Angus, Duroc pork, heritage poultry, head-on seafood. Names we choose because we know them.
Filet mignon, hand-trimmed
Tell us the evening.
Tell us the table, the technique, the wine. We will suggest the cut and the weight. Call ahead and the order is wrapped and waiting.
Gift box, wrapped at the counter
Special orders.
Suckling pig. Crown roasts. Whole rack tomahawks for ten. Holiday standing orders. We need 48 hours; we deliver to the standard.
“Call ahead. We will have the order wrapped and waiting with your name on it.”A note from the counter
Place an order.
Faster than email. We will wrap, weigh, and have the order on the block with your name on it.