Good to Know
Frequently Asked Questions
Everything customers ask us at the counter — answered the same honest way.
Still Curious?
Ask a butcher directly — we answer every message within one working day.
Look for whole-animal breakdown in-house, a cold case held under 4°C with no grey edges, butchers who answer questions gladly, and honest labelling of farm, cut, and date. If a shop can't tell you where a steak came from, keep walking.
Usually, yes — and here's why: we break down whole animals daily and cut to order, so your steak was likely a larger primal cut this morning. Shorter supply chains and faster turnover mean fresher meat in your bag.
Check three things: colour (cherry-red for beef, pink for pork and lamb), marbling (fine white flecks, not thick seams), and feel (firm and springy, never sticky). Then buy thickness — at least an inch for any steak you plan to sear.
Absolutely — it's our favourite part of the job. Crown roasts, whole briskets, thick tomahawks, sausage flavours for events: give us 48 hours' notice and we'll have it trimmed, tied, and tagged with cooking times.
Order online any time. Anything placed before 2pm is cut fresh the same day — pick it up at 214 Harbor Road or choose chilled local delivery at checkout. Every order travels vacuum-sealed and on ice.
Keep the fridge at or below 4°C, store meat on the lowest shelf, cook ground meat within two days and steaks within four. Freeze what you won't use: wrap tight, label with the date, and thaw slowly in the fridge — never on the counter.