We opened in 2014 in an old machine shop off Carroll Avenue, with a used case, a band saw, and a chalkboard. The building already had the tile and the drains, so most of the first year went into the cold room and the aging cabinet. We started with beef and pork from two farms and added the rest as we found people we trusted.

We buy whole and in halves, never boxed primals, and we break everything down ourselves. Beef hangs in our own cabinet for 28 to 45 days. Trim goes into ground and into the sausages we make each week, and the bones go into the stock pot rather than the bin. We will not sell mechanically tenderized steak, we will not sell ground meat we did not grind, and we will not carry anything we cannot name the farm for.

Fish arrives whole and on ice several times a week, and we scale, gut, and fillet it as orders come in rather than holding cut portions in the case. Oysters and clams stay in their bags until you order them. Everything ships in an insulated box on gel ice with a tracking number, and delivery is free over $90.