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The Craft
BEHIND THE CUT

WHOLE ANIMAL BUTCHERY

Inside our shop everything begins with the whole animal.

Our team breaks down entire carcasses in house. That process allows us to offer a wider variety of cuts while honoring the animal by using every part thoughtfully.

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The prime cuts are here of course. Ribeyes, strip steaks, tenderloins.

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But the craft of butchery lives in the rest. Bones become stocks. Trim becomes sausages. Fat becomes cooking fats and charcuterie.

dry-age butchery

DRY AGED BEEF

cold smoked pork chops
Aged for Flavor, Cut with Purpose

All of our beef is dry aged for around 21 days before it reaches the cutting room.

 

This process concentrates flavor, improves texture, and develops a deeper, more complex profile.

Spiced with Spicewalla

Our Spice Partner

Many of the flavors in our sausages and prepared foods come from Spicewalla. Our custom blends are developed in house and produced to maintain consistency and quality.

Cut With Intention
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