01 · Beef
Prime & Dry-Aged Beef
Grass-finished, pasture-raised. Ask your butcher for the day's aging list.
- Bone-in ribeye
- Whole tenderloin
- Packer brisket
- Ground chuck
- 28-day dry-aged NY strip
- Tomahawk (special order)
The counter
Six categories. One rule: ask your butcher.
Our case changes with the week — with the farms, the season, and what's hanging in the aging room. Below is what you can usually count on. For what came in this morning, walk in or give us a call.
02 · Pork
Heritage Pork
Heritage-breed hogs from a single farm, 30 miles out.
- Berkshire chops
- St. Louis ribs
- House-cured bacon
- Pork tenderloin
- Belly (skin on)
- Ground pork
03 · Poultry
Free-Range Poultry
Free-range and pasture-raised. Never routine antibiotics.
- Whole chickens
- Airline breasts
- Heritage turkey (seasonal)
- Whole ducks
- Cornish hens
- Poultry sausage
04 · Lamb
Pasture Lamb
Small-flock lamb, grass-fed year round.
- Rack of lamb
- Bone-in leg
- Loin chops
- Shoulder
- Merguez sausage
- Whole & half animals
05 · Game
Wild & Farmed Game
Rotating selection. Wild game processing available in season.
- Venison loin
- Bison ribeye
- Elk medallions
- Wild boar sausage
- Ground game
- Custom hunter processing
06 · Charcuterie
House-Cured & Made
Cured, ground, and stuffed in-house every week.
- Twelve house sausages
- Dry-cured salami
- Guanciale
- Pancetta
- Country pâté
- Smoked bacon
Don't see your cut? Ask.
Call ahead for special orders, whole animals, dry-aging requests, or anything holiday. If we can source it, we'll cut it.