Tell Us the Thickness.

For steaks headed to a hot grill or cast iron, an inch and a quarter to an inch and a half — thinner than that and you're cooking supermarket-style, all the way through before you get a crust. For pork chops, an inch minimum. If you're not sure, describe how you cook and we'll pick for you. That's the job.

For the everyday case, no — walk in Tuesday through Saturday and we'll cut what you want. Call ahead for big quantities, whole primals, smoker briskets, or anything you need at a set time, and it'll be wrapped with your name on it when you walk in. Holiday centerpieces are reserve-ahead only, about two weeks out.

Beef and pork come from area family farms we've worked with for years, and poultry the same — raised in the region, brought in whole or in primals, and broken down at our counter. Ask at the counter and we'll tell you exactly what came in that week.

That's most of what we do. Tri-tip, hanger, flanken short ribs, a crown roast, caul fat, suet for rendering, bones for stock — if it comes off the animal, we can cut it. Give us a day's notice on the odd stuff so we can pull the right primal.

Pick a box size, tell us what your family actually eats, and we'll swap cuts within the bundle at no charge. Everything comes cut, wrapped, and labeled for the freezer. Give us two or three days to cut it, pay at pickup — exact weight, exact price, no deposit.

Two weeks before the holiday, every year, no exceptions we can promise. Prime rib and fresh turkeys go first. Reserve with the form or by phone, tell us the head count, and we'll size it, tie it, and have it ready on your pickup day with cooking notes on the wrapper.