We break down whole animals in-house, every morning, and label each cut by its primal — so you always know exactly what you're cooking and why it works that way.
A map of where tonight's dinner comes from.
Marbled and dry-aged for four weeks to concentrate flavor and tenderness. Bone-in, hand-cut to order.
Skin-on Berkshire belly, layered with rich fat. Perfect for roasting or curing your own bacon.
Frenched rib rack, eight bones, trimmed clean of silverskin and ready for the oven.
Skin-on fillet, pin-boned, cut from the loin for even thickness.
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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"The short ribs are cut exactly the way I ask, every single time. That consistency is why I stopped going anywhere else."
— Priya M., weekly regular"First butcher shop where the staff can actually tell you which farm the pork belly came from."
— Daniel R., home cook"Their chorizo sold out three weeks running before they started letting us reserve it in advance."
— Grace O., neighbourhood chef