All of our meat is grass fed, anti-biotic and hormone free and naturally raised. Our striploin and rib loin is dry aged in house for minimum 15 days.

 

 

Peameal bacon - pork loin naturally cured without the use of nitrate, hand sliced to 3.5 ounces approximately

Peameal bacon - pork loin naturally cured without the use of nitrate, hand sliced to 3.5 ounces approximately

 
Double smoked bacon - pork belly dry cured for a week, air-dried overnight, then smoked for hours over hickory wood

Double smoked bacon - pork belly dry cured for a week, air-dried overnight, then smoked for hours over hickory wood

 
Striploin - Grass-fed beef, naturally raised, finished on potatoes and dry aged in house. Cut to order.

Striploin - Grass-fed beef, naturally raised, finished on potatoes and dry aged in house. Cut to order.

 
Rib loin - Grass-fed beef, naturally raised, finished on potatoes and dry aged in house. Available as bone in ribeye steak, boneless rib eye steak, cote de beuf or roast beef. Cut to order.

Rib loin - Grass-fed beef, naturally raised, finished on potatoes and dry aged in house. Available as bone in ribeye steak, boneless rib eye steak, cote de beuf or roast beef. Cut to order.