Every week we hand stuff up to 20 varieties of sausage from an ever growing arsenal of over 100 recipes. Chef Chris comes up with weekly creations in addition to your favorites that are always available.

We cut dry aged ribeye and striploin every week aged in our own dry aging cabinet. We age for a minimum of 30 days and up to 90 days upon request. Dry aging adds unbelievable depth of flavour and tenderness.

We custom cut roasts, steaks, chops etc. often while you wait. The sky’s the limit! By receiving our animals whole we have the ability to offer many under appreciated and long forgotten cuts. Discover your new favorite!

Chef Chris creates take home meals every week from an ever growing menu of favorites. Recipes are thoughtfully created with our amazing meat as the inspiration. Selection rotates weekly.

We produce a wide variety of house made marinades, stocks, bone broth and our own line of rubs and spice mixes.

We carry all your favorite meat cuts prepared daily by trained meat cutters. Lamb, beef, pork, poultry, rabbit, duck and specialty meats. If we don’t have it on the shelf we can usually order it for you. Just ask!