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The full counter list, updated as animals come in. Everything is cut to order, wrapped in paper and labelled with the date.
Aged 28 to 60 days in our own room. Cut to any thickness while you wait.
Berkshire and Duroc crosses from two family farms east of Denver.
Colorado lamb from Monte Vista; air-chilled birds delivered twice weekly.
Made in the back room every week, no fillers, no phosphates.
All prices are indicative retail rates and move with the market and availability. Confirm current pricing by phone on +1 978-600-9639.
Bundles
$135
About 12 lb: ground beef, chicken thighs, pork chops, bratwurst and a chuck roast. Feeds a family of four for roughly two weeks.
$220
Four dry-aged steaks of your choosing, marrow bones, tallow and a jar of house rub. Our most-gifted box.
From $980
Roughly 110 lb of finished, labelled, vacuum-sealed cuts from a single animal. Cut sheet agreed with you in advance.
Dry aging explained
Dry aging does two things: moisture leaves the muscle, concentrating flavour, and the animal's own enzymes break down connective tissue, which is what makes an aged steak tender without pounding it.
Our room runs at 34°F with 82% relative humidity and constant gentle airflow. Temperature and humidity are logged by hand twice a day. At 28 days you get clean, beefy depth. At 45 days it turns nutty. At 60 days it is genuinely funky, closer to blue cheese, and not for everyone — we will tell you honestly before you buy it.
