How we’d cook it

Five cuts, five short notes.

Cooking notes for the cuts we sell — the way the team would tell you over the counter, written down. Nothing here is precious; the cut is doing most of the work.

Dry-aged ribeye

I Dry-aged ribeye

Reverse-sear, patience first.

The right way to cook a thirty-five-day ribeye is to start low, finish high, and not touch it in between.

DryPull the steak from the wrap an hour before. Pat the surface bone-dry. Salt heavily; no pepper yet.

SlowOven at 220 °F. Steak on a rack over a tray. Cook until internal reads 115 °F for medium-rare — 35 to 45 minutes for a 1.5-inch cut. A probe is honest, a clock is approximate.

RestOff the heat, 8 to 10 minutes. The temperature will keep climbing.

SearCast iron, ripping hot. A neutral oil with a high smoke point. 60 to 90 seconds a side. Bone-in cuts: hold the bone against the pan with tongs to render the fat along it.

FinishOff heat, basting butter with thyme and garlic for the last 20 seconds. Pepper after the sear, never before. Cut against the grain, rest a final two minutes, and serve plain.

On dry-aged: less is more. The cut is doing the work — your job is to stay out of its way.

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A5 Japanese Wagyu

II A5 Japanese Wagyu

Thin slices, thirty seconds.

A5 is a small-format ingredient. Cook it like that.

SliceCut the block while it is still cold — quarter-inch slices, against the grain. A warm knife helps; a serrated edge crushes the marbling.

HeatStainless or cast iron over high. No oil — the fat renders and pools the moment the meat touches the pan.

Cook15 to 20 seconds a side. The slice turns from rose to gray at the edge; that is the sign. Lift it off.

RestOn a warm plate, salt with a coarse flake. Wait one minute before the first bite. The marbling redistributes and you will taste the difference.

PortionTwo ounces per person is plenty. A5 is a richness exercise, not a steakhouse exercise.

Pour the rendered fat into a side bowl — it makes the best vinaigrette of the year.

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Heritage Duroc pork shoulder

III Heritage Duroc pork shoulder

Low oven, the next morning.

Pork shoulder is the most forgiving cut we sell. The trick is time.

SaltDry-brine the night before. Coarse salt across the whole shoulder, on a rack in the fridge uncovered. The surface dries; the salt seeps.

HeatOven at 275 °F. Shoulder on a rack over a deep tray, fat-cap up. No liquid. No covering.

HoldSix to eight hours, depending on weight. Internal will rise to 195 – 205 °F. At 195 it is pullable; at 205 the collagen is fully gone.

RestOut of the oven, tented in foil, on the counter for an hour. Bigger cuts can rest for two without losing heat.

PullTwo forks. Discard the obvious gristle, keep the fat. The crust — the bark — is the best part.

Drippings plus a splash of cider vinegar is the sauce. Do not make a sauce; just do not waste the drippings.

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Day-boat salmon

IV Day-boat salmon

Raw, or barely cooked.

If the fish is good it does not need much. If it is not, no recipe will save it.

RawQuarter-inch slices, sashimi-style, against the grain. Coarse flake salt, a few drops of good olive oil, a squeeze of lemon at the table. Nothing else.

OrSkin-on fillet, skin-side down on a cold pan, heat to medium. The fat renders, the skin crisps, and the flesh barely cooks — three minutes is enough for the bottom half-inch.

FlipLift the fillet (the skin releases on its own when ready), kill the heat, and let the residual carry it through. The top should stay bright pink and translucent.

ServeOn a warm plate with the skin-side up — the crisp is the point. Lemon and salt; no sauce.

Frozen-then-thawed salmon will not do this. Day-boat or nothing.

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Rack of lamb

V Rack of lamb

Sear, oven, sleep on it.

A frenched rack is a dinner-party cut. Treat it like one.

ScoreScore the fat cap in a shallow crosshatch. Season aggressively with salt; black pepper is fine; rosemary later.

SearCast iron over high, fat-cap down first. 3 to 4 minutes until deep brown. Sides for a minute each.

Oven400 °F, 12 to 15 minutes for medium-rare. Pull at 128 °F internal — it will climb 5 degrees off the heat.

RestLoosely tented, 10 minutes minimum. The carry-over is the cook.

CarveBetween the bones, one chop at a time. Serve two per person. A spoonful of pan jus with crushed rosemary at the table.

The bones will be hot. Warn the table.

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“Call the counter. We will talk you through it before the salt goes on.”

Stuck?

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