This French-style dry-cured sausage from Dufour is savory, aromatic and perfect for charcuterie boards, picnics and snacking. Slice thin and pair with cheeses, mustards or crusty bread. A pantry staple for casual entertaining.

Weight advisory

Final total will be adjusted based on actual weight

Our dry aged boneless NY strip is aged at least 28 days, developing a rich, nutty aroma and deep, complex flavor you normally find only at legendary steakhouses. The tenderness improves as the aging concentrates the meat’s natural character. Grill or pan-sear for a transcendent steak night. USDA Prime, hormone-free, antibiotic-free.

$39.24lb

Weight advisory

Final total will be adjusted based on actual weight

Thinly sliced beef strips seasoned with a bold black pepper crust and ready to cook — a weeknight staple for stir-fries, sandwiches, and quick pan preparations. All the prep work done in our shop: trimmed, sliced, and seasoned.

Details
Sliced beef | Black pepper seasoned
Ready to cook

Tip: Cook over very high heat in a lightly oiled pan or wok for 2–3 minutes, tossing constantly, to an internal temperature of 145°F. High heat and quick cooking is essential — low heat steams the strips instead of searing them.

Bone-in, dry aged, USDA Prime — this is the full expression of what a ribeye can be. Aged in-house to develop deep, concentrated flavor and the signature dry aged crust, then hand-cut to order with the rib bone intact for maximum impact at the table. Reserved for the true steak enthusiast.

Note: Final weight is determined at time of cutting in store.

Cut Details
Breed: Black Angus | Grade: USDA Prime
Primal: Rib | In-house dry aged | Bone-in
Custom cuts available
Fresh never frozen

Butcher's Tip: Bring to room temperature for at least 45 minutes. Season with flaky salt. Sear at very high heat, finish in oven, rest 10 minutes. Carve away from the bone to serve.

Fully cooked in-house and ready to reheat or finish on the grill. Our pre-cooked whole racks take all the work out of rib night without sacrificing flavor — seasoned, slow-cooked to tender, and ready for a quick hit of heat and sauce whenever you need them.

Cut Details
Fully cooked in-house
Ready to reheat or finish on grill

Butcher's Tip: Reheat covered in foil at 300°F until warmed through to 140°F internal temperature (approximately 25–30 minutes). Uncover and brush with sauce, then broil or grill for 5 minutes to caramelize.

A premium Filipino-style grilled chicken marinade. Authentic, garlicky, smoky, citrusy, and savory. It will bring the flavors of the Philippines straight to your grill. 

One 16oz bottle can marinate approximately 3.5lbs or adjust as needed. It's best to keep the product in the marinade for a minimum of 3-5 hours, but preferably overnight in the fridge. You can grill, bake, or air fry!

Further cooking instructions are on the bottle. 

Cut from the short loin, the porterhouse is one of the most iconic and generous steakhouse cuts, featuring both the tenderloin and the New York strip separated by a T-shaped bone.

Carefully aged to enhance flavor and tenderness, the process allows natural enzymes to break down the muscle, resulting in a richer, more developed beef profile. With the buttery tenderness of filet on one side and the bold, beefy character of strip on the other, it delivers the best of both worlds in a single cut. The bone adds depth during cooking, making it a true centerpiece steak for those who appreciate tradition and quality. Our butchers cut each steak in-house for consistency and precision.

Note: Final weight is determined at time of cutting in store.

Cut Details
Primal: Short Loin
Bone-In | Aged
Includes Tenderloin & Strip
Well-marbled | Enhanced flavor
Ideal for grilling or broiling
Custom sizing available
Fresh never frozen

Butcher’s Tip: Season generously with salt and sear over high heat to develop a deep crust. Finish over indirect heat or in the oven to your desired doneness. Let rest before slicing, separating the two muscles from the bone for even portions.

Dry aging takes our already exceptional USDA Prime ribeye to another level. Weeks in our in-house aging room evaporate moisture and concentrate the beef's natural sugars and fats into a steak with an unmistakable nutty, complex flavor. The result is tender, deeply savory, and unlike anything available at a supermarket.
Note: Final weight is determined at time of cutting in store.

Cut Details
Breed: Black Angus | Grade: USDA Prime
Primal: Rib | In-house dry aged
Custom cuts available
Fresh never frozen

Butcher's Tip: Pat completely dry before searing. The dry aged crust forms beautifully at high heat. Keep seasoning simple — salt and pepper only.

Ground fresh from grass-fed bison — a lean, richly flavored alternative to ground beef with a clean, slightly sweet flavor and significantly lower fat content than conventional beef. Bison is one of the most nutritionally dense red meats available: higher in protein, lower in fat, and free of the hormones and antibiotics common in conventional beef production.

Details
Bison | Grass-fed | Ground in-house
Leaner than beef | High protein
Fresh never frozen

Butcher's Tip: Cook to an internal temperature of 160°F. Bison cooks faster than beef due to lower fat content — pull it 5–10°F earlier than you normally would with beef. For burgers, medium to medium-rare is ideal. High heat for a short time produces the best result.

Fresh quail eggs — 18 per pack. Delicate, rich, and visually striking with their speckled shells. A specialty ingredient beloved in fine dining for their yolk-to-white ratio, they make extraordinary fried eggs on canapés, soft-boiled for salads, pickled as a garnish, or served atop crostini.

Cut Details
18 per pack | Fresh
Rich yolk | Decorative

Butcher's Tip: Soft-boil for exactly 2 minutes and 20 seconds in boiling water, then transfer to an ice bath. Peel carefully under running water. For frying: use very low heat — the small size means they cook in under 60 seconds.

Bone-in goat shoulder — a specialty cut for those who cook Caribbean, Latin American, South Asian, and Middle Eastern cuisines where goat (cabrito, birria, curry) is the star. Goat shoulder is lean with a distinctive, slightly gamey flavor that is more intense than lamb. Low and slow cooking is essential to develop tenderness.
Available by order — please speak to our butchers.

Cut Details
Species: Goat | Primal: Shoulder | Bone-in
Available by order
Fresh never frozen

Butcher's Tip: Marinate 12–24 hours with bold spices — achiote, chili, citrus, garlic. Braise at 300°F or slow-roast at 275°F for 4–6 hours to an internal temperature of 195°F+. Excellent for birria, jerk goat, and curry.

A curated variety box designed for busy cooks and NYC apartment kitchens, it is an assortment of delicious essentials, and just the right amount of meat for five dinners plus leftovers. Inside you will find sweet Italian sausage, bolognese blend, beef stew meat, flank steak and chicken breasts in smart portions.

Details

House-curated

1 lb Sweet Italian Sausage

2 lb Bolognese Blend

2 lb Beef Stew

Flank Steak ( Ave. 1-2 lbs )

Chicken Breast ( 5 6oz or 4 8oz )