Filter by category to find today's cuts. Prices are per kilogram and updated daily as stock moves.
Thick-cut, bone-in short ribs. Braises down to fall-off-the-bone in a few hours.
Marbled and dry-aged for four weeks to concentrate flavor and tenderness. Bone-in, hand-cut to order.
Full packer brisket with a generous fat cap, trimmed for low-and-slow smoking.
Coarse-ground beef sausages with rosemary and cracked pepper, natural casing.
Air-dried pork chorizo, seasoned with smoked paprika and cured for three weeks.
Dry-cured and cold-smoked over oak for a full day, sliced to order.
Bone-in shoulder, well marbled, built for long slow roasting until it shreds by hand.
Frenched rib rack, eight bones, trimmed clean of silverskin and ready for the oven.
Skin-on Berkshire belly, layered with rich fat. Perfect for roasting or curing your own bacon.
Center-cut chops, bone-in, trimmed to an even thickness for consistent cooking.
Slow-smoked over applewood, ideal for soups, stews and slow braises.
Skin-on, bone-in thighs. Hard to overcook, easy to love — a kitchen staple.
Pasture-raised whole chicken, air-chilled for crisper skin and cleaner flavor.
Head-on tiger prawns, deveined on request, great on the grill or in a broth.
Skin-on fillet, pin-boned, cut from the loin for even thickness.