- Dry-aged ribeye
- Aged twenty-eight days on the bone for a deeper, nuttier flavor. Cut to the thickness you want at the counter.
- Chuck roast
- Well marbled and tied by hand. The cut we send people home with when they ask what to braise.
- Ground chuck, ground to order
- Trim from that morning breakdown, ground fresh behind the case rather than held in a tube.
- Bone-in pork chop
- Cut thick from the loin, frenched clean. Brine it overnight if you have the time.
- Whole pork belly
- Skin on or off, cured to order for bacon with three days notice.
- Smoked garlic sausage
- Made in the back room every Tuesday, in natural casing, smoked over apple wood.
- Country pork paté
- Made from trim that would otherwise go to waste. Coarse, peppery, sold by the half pound.