Tag porterhouse

Since we practice whole animal butchery, we’re able to shift what we cut seasonally. April is when we move away from roasts and stews and fill the vending machines with warm weather cuts like kebabs, porterhouses, and so much more.
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We get a lot of questions about why we age meat. Is dry aged the same thing as aged? Is there such a thing as wet aged? What’s the point, anyway? Here, we answer why we age meat.
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