Bone-In Ribeye
Cut to your thickness, on request
35 days in the aging room
Aging Room
Beef primals on open racks
34°F held around the clock
House Sausage
Pork, beef and lamb blends
Daily linked before opening
Cut to order
Thickness, trim and portion, your call
Same-day pickup
Order by 11am, collect that afternoon
Cold-chain packing
Vacuum sealed with ice for the drive
Ask the butcher
Cooking advice at the counter, free
Departments
Shop by counter
Six cases, restocked as the block clears.
On the block
This week at the counter
Prices are per pound and change with the market.
Counter pick
15% off
New batch
Weekend cut
Slow cook
Saturday only
Grill pack, half a lamb, one bag
Chops, kebab meat and a boned shoulder, packed together for a full grill. Ordered Friday, ready Saturday morning.
Reserve a pack
Order ahead
Sunday roast, tied and labelled
Pick your joint on Thursday. We tie it, weigh it and write the cooking times on the label.
Book a joint
34°F
Held day and night
Inside the aging room
Four weeks of doing very little
Dry aging is mostly patience and airflow. Primals go on the rack whole, uncovered, and stay there until the crust forms and the flavour concentrates. Then we trim back to clean meat and cut what you ask for.
-
1
Whole primals go up
Bone-in ribeye and striploin, racked with space on every side.
-
2
Air keeps moving
Fans run constantly so the surface dries evenly instead of sweating.
-
3
Crust does the work
The outer layer hardens and seals, while the inside changes texture.
-
4
Trimmed and cut
We take the crust back to clean meat and cut steaks to your thickness.
Custom cuts
Tell us how you want it cut
Thickness, weight, trim, bone in or out. Send the details and we will have it wrapped and labelled under your name.
- Requests placed before 11am are ready the same afternoon.
- Whole and half animals need three working days.
- Bones, fat and trim are bagged separately if you want them.
- We will call you if the weight lands outside what you asked for.
No payment now. We confirm the final weight when you collect.
Standing orders
Butcher boxes, packed on Thursdays
Same box, new contents each week, depending on what we break down.
The Weeknight Box
Quick cooking cuts for two people, five dinners deep.
$78 / week
- Chicken thighs and a whole bird
- Minced beef, coarse ground
- Pork chops, bone in
- House sausage, six links
Most requested
The Grill Box
Built for a hot fire and a crowd standing around it.
$120 / week
- Two thick-cut sirloin steaks
- Lamb kebab meat, cubed
- Beef short ribs, flanken
- Burger patties, hand pressed
- Rub of the week, small jar
The Slow Box
Tougher cuts that reward an afternoon in the oven.
$86 / week
- Beef chuck, whole piece
- Lamb shanks, pair
- Pork shoulder, skin on
- Marrow bones and stock trim
From the counter
Cook it right
Short notes we hand out when people ask.
Beginner
Resting a thick steak
Pull it early, leave it alone, and let the heat finish the job off the pan. The thicker the cut, the longer it waits.…
1 min read
Doneness chart
Weekend
Short ribs, low and slow
Flanken ribs take a marinade well and grill fast. English cut ribs want three hours and a covered tray. Two cuts, two methods Flanken…
1 min read
Grill and oven
Carving
Finding the grain
Look at the raw cut before it goes near heat. Mark the direction with a small nick so you know where to slice later.…
1 min read
Knife work
What people say
Regulars, mostly
Collected in store and from our online listing.
4.8
Average of the reviews left with us over the past year.
Asked for ribeye cut an inch and a half thick and that is exactly what came back, wrapped and labelled with my name on it. No fuss.
RM
Rosa Mendel
Shops most Fridays
I had never cooked a lamb shoulder before. The person behind the counter wrote the oven temperature on the paper and it worked.
TD
Theo Danner
First time in the shop
We order a grill pack every couple of weeks for the family. It is ready when they say it will be, packed cold, and nothing is ever short.
MK
Marisol Keene
Standing Saturday order
They broke down half a lamb exactly to my list, bagged the bones separately for stock and labelled every parcel. Three days from the phone call.
AV
Anders Vail
Buys a half lamb twice a year
The queue on a Saturday morning is real, but it moves. And the sausage is worth standing in it for.
PR
Priya Raman
Weekly, on the way home
I order for the restaurant and they treat a twelve kilo order the same as a single chop. The consistency is the thing.
CR
Callum Ridge
Runs a small kitchen nearby
Behind the counter
Who is cutting today
Ask for anyone by name. They will know the answer or find it.
Head of the Block
Whole-animal butchery
Breaks down the carcasses that arrive on Tuesday and decides what goes in the aging room.
Sausage & Charcuterie
Grinding and curing
Runs the small-batch recipes, from the plain breakfast link to the long-cured salami.
Front Counter
Orders and advice
Takes the custom cut requests, weighs everything twice and writes the cooking notes on the label.
Where it comes fromNamed farms within a day’s drive
- Maplewood Farm
- Clearbrook Pastures
- Hallow Ridge
- Sixmile Co-op
- Ashfield Dairy Beef
