Nothing sits pre-packaged. Every cut is trimmed and weighed when you order it, by hand, at the block.
We know the farm behind every animal on our board — pasture-raised, and never more than two days off the farm.
Sausages, bacon and cured meats are made in our own back room, in small batches, every week.
Best-in-class sourcing, break-down and cutting of whole animals — beef, pork, lamb, poultry and seafood — served fresh to home cooks, local restaurants and anyone who wants to know exactly where dinner came from.
We've run the block the same way since 2010: whole animals in every morning, nothing frozen unless you ask for it, and a crew that can tell you the farm behind every cut.
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