The butcher counter
Bone-in, dry-aged, cut this morning.
Whole primals broken down in house every day by butchers who've done it for decades. Ask for anything — the answer is almost always yes.
The case
Today's cuts
Prices shift with the market. Call the counter for holiday roasts and large orders.
Bone-In Ribeye
Dry-aged 28 days, cut to your thickness.
$18.99 / lb
Porterhouse
Two-inch club cut, aged 35 days on request.
$21.99 / lb
Filet Mignon
Center-cut, hand trimmed, barded on request.
$26.99 / lb
Standing Rib Roast
Frenched and tied to order for the holidays.
$19.99 / lb
Lamb Rack
Domestic, cap off, frenched.
$23.99 / lb
House Sausage
Sweet, hot, or fennel — ground and linked daily.
$5.99 / lb
Counter services
Anything you'd ask a butcher, we already do.
Custom cutting
Thickness, portioning, frenching, tying, butterflying — no charge, no rush.
Dry-aging room
Visible from the floor. 21, 28, and 35-day programs running year round.
Whole-animal orders
Sides, primals, and whole birds with a week's notice.
Cook-it advice
Every cut leaves with a temperature, a pan, and a rest time.