SATURDAY COUNTER  ·  WALK-INS 10–4  ·  RESERVE BY 9AM

Proper cuts. No mystery.

Meat worth knowing by name.

Every cut in our case has a muscle, a job, and a right way to cook it. We break whole primals behind the counter, cut to the thickness you ask for, and wrap it in paper — then we tell you exactly what you’re holding.

Shop today’s case → How we source
A thick bone-in ribeye steak scattered with flake salt and rosemary, resting on crumpled black butcher paper on a worn wooden counter, with a brass meat hook hanging above.
Est. — neighborhood butcher counter Whole-animal · Cut to order · Counter pickup Concept mockup
№ 01

Cut to order

Nothing sits pre-wrapped in plastic. Name a thickness — we cut it while you watch.

№ 02

Whole-animal craft

We break whole primals, so the odd, excellent cuts show up alongside the famous ones.

№ 03

Pickup, not shipping

Your meat is handed over the counter, cold and inspected — never boxed and couriered.

№ 04

Questions encouraged

Not sure what a Denver is or how thick to go? That is precisely what the counter is for.

№ 02 The case, this week

Today’s case

Three trays down, more behind the glass. The case turns over daily — what’s numbered below matches the board.

The board · trays 01–03 Overhead view of three dark steel trays on charcoal stone, each holding a raw beef cut with a small brass number tag: 01 a marbled ribeye, 02 a strip of richly marbled sirloin, 03 a round sirloin cap, garnished with rosemary and twine.
Fig. A — this week’s numbered trays Photographed at the counter

Showing the whole case.

  • 01Tray

    Ribeye, bone-in Beef

    $— / lbSample price

    Heavy marbling on this week’s primal. If you’re unsure on thickness, ask for an inch and a half.

  • 02Tray

    Denver Beef

    $— / lbSample price

    From under the blade — a whole-animal reward. Sear it hot, rest it long, slice against the grain.

  • 03Tray

    Sirloin cap Beef

    $— / lbSample price

    Picanha, if you like. Roast it whole with the fat cap scored, or ask us to slice it for skewers.

  • —Case

    Loin chop, thick-cut Pork

    $— / lbSample price

    Cut double-wide on request. Brine it if you have the time; it forgives nothing dry.

  • —Case

    Whole bird, trussed Poultry

    $— / eaSample price

    Trussed at the counter so it roasts evenly. We’ll spatchcock it instead if you ask — no charge for asking.

Sample mockup copy — prices and inventory are placeholders. The real case lives on the chalkboard.

№ 03 Craft & process

The work behind the counter

A butcher in a dark oxblood apron ties twine around a rolled pork roast on a thick wooden butcher block, under a warm brass pendant lamp, with a slicer and hanging charcuterie behind. At the block — trussing a roast for even cooking

A butcher counter is not a fridge with a queue. It’s a workshop with a window. Everything in the case was broken down, trimmed, and tied a few feet from where you’re standing — and the person who did it is the person you talk to.

  1. Ask

    Tell us what you’re cooking, for how many, and how confident you feel. That’s all we need.

  2. Cut

    We cut to your thickness from the primal, trim it properly, and weigh it in front of you.

  3. Wrap

    Paper, twine, and a grease-pencil note on the wrap: the cut, the weight, and how we’d cook it.

№ 04 Our standards

The counter is the conversation.

Supermarkets shrink-wrap the questions out of meat. We put them back. If you don’t know what a cut is, how thick it should be, how to cook it, or what to swap when we’ve sold out — ask. Answering is the job. Nobody leaves this counter holding a mystery.

  • “What even is this cut?”
  • “How thick should I go?”
  • “Pan or oven?”
  • “What do I swap if it’s gone?”

№ 05 Visit & pickup

Reserve online.
Collect at the counter.

Reserve your cut by 9am and it’s waiting under your name, wrapped and weighed, when you walk in. Or just come by — the case is the menu.

Location details TBD

Street address — to be announced
Neighborhood corner shop · street-level counter
Phone — to be announced

Directions → Call the counter
Counter hours Sample schedule
MonClosed — breaking day
Tue – Fri10:00 – 18:00
SatWalk-ins 10:00 – 16:00
SunClosed