01→
Custom Cuts & Butchery
Tell us what you're cooking and we'll cut, tie, grind, or trim to spec. Portioned for the pan, tied for the oven, wrapped for the freezer.
What we do
A working shop. Not a grocery.
Nine ways we can put our block, our knives, and fifty years of practice to work for your kitchen, your restaurant, or your holiday.
02→
In-House Dry-Aging
Our on-site aging room runs a 28, 45, and 60-day program on prime primal cuts. Reserve ahead — the good ones move fast.
03→
Whole & Half Animals
Beef, pork, and lamb split and cut to your sheet. Popular with hunters, homesteaders, and restaurants.
04→
House-Made Sausage
Twelve rotating varieties, ground and stuffed on-site. From sweet Italian to boudin blanc to a rotating chef's link.
05→
BBQ & Catering Packages
Backyard or ballroom. Brisket, whole hogs, chicken quarters, sausage links, rubs and sides — pickup or local delivery.
06→
Marinades, Rubs & Sauces
House-blended dry rubs, wet marinades, and a small line of sauces we stand behind.
07→
Wild Game Processing
Deer, elk, and boar during hunting season. Skinned, cut, ground, packaged, and labeled by the pound.
08→
Butchery Classes
Monthly evening workshops — knife skills, whole-chicken breakdown, primal to plate. Small groups, hands-on.
09→
Order Ahead & Pickup
Call by 3pm the day before, pick up the next morning. Local delivery available Wednesday and Friday.
Signature program
Dry-aged in-house. 28 days minimum.
A dedicated on-site aging room, controlled humidity, and the patience to leave a rib primal alone for a month or two. The result is beef with concentrated flavor, buttery texture, and a crust you can smell from across the counter.
28
Days · classic
45
Days · deep
60+
Days · reserve