We butcher to your specifications.
Electric saws have no part in our process. We prefer the knife and cleaver to ensure that meat is sliced and not shredded, thus delaying oxidization and spoilage.
We sharpen our own knives, all of which are carbon steel and therefore reusable and far from disposable.
Using these traditional tools imbues our meat carving practices with an emphasis on seam butchery, resulting in cuts better suited to the intentional kitchen and curing.