Cut to order, ready by Saturday.
Tell us what you are cooking and how many are coming. We cut, trim and tie it the way you want, and it is wrapped and waiting at the counter when you arrive.
A Saturday order
What
Rib of beef, three ribs, about 3 kg
Prepared
Chined and tied, bones packed on the side
Collect
Saturday, between 8:00 and 12:00
Pay
At the counter when you collect
Price
$36/kg
Example order and price. Order by Thursday, 17:00.
On the counter this week
Every cut is priced per kilo or per piece, the same as the ticket in the tray. Ask for any thickness, weight or trim.
Beef
Rib-eye steak Dry-aged 28 days
Cut to the thickness you ask for
$48/kg
Sirloin steak
Trimmed, fat left on for the pan
$42/kg
Rolled brisket
For slow cooking or the smoker
$19/kg
Ground chuck
Ground fresh every morning
$14/kg
Lamb
Leg of lamb
Whole or half, bone in
$26/kg
Lamb chops
French-trimmed if you ask
$34/kg
Lamb shoulder
Boned and rolled on request
$22/kg
Pork
Pork belly
Skin scored for crackling
$16/kg
Pork chops
Thick-cut, bone in
$18/kg
House sausages
Six kinds, made here every week
$15/kg
Poultry
Whole chicken
About 1.8 kg, spatchcocked if you like
$24 each
Chicken thighs
Bone in, skin on
$13/kg
Whole turkey Order ahead
Tell us how many you are feeding
$15/kg
Example prices. Weights are before cooking, and prices change with the market.
Where each cut comes from
Choose a number to see what that part of the animal is good for. Not sure what to ask for? Tell us the dish and we will suggest the cut and the weight.
1
Chuck
Pot roast, stews, braising steak and burgers.
2
Rib
Standing rib roast and rib-eye steaks.
3
Short loin
T-bone, porterhouse and strip steaks.
4
Sirloin
Sirloin steaks and quick roasts.
5
Round
Lean roasts, thin-sliced steak and jerky.
6
Brisket
Low and slow: the smoker, braising or corned beef.
7
Plate
Short ribs and skirt steak.
8
Flank
Flank steak for the grill, sliced across the grain.
9
Shank
Long braises and a rich stock.
Deli and cheese
At the far end of the counter: cured meats sliced to order, cheese from small dairies, and our own pies.
Smoked ham, sliced
Smoked over beech, sliced as thin as you like
$32/kg
Salami
Fennel, garlic or chili
$38/kg
Pork and herb pie
Baked here, eat cold
$9 each
Aged cheddar
Cut from the wheel
$28/kg
Soft goat cheese
150 g round
$8 each
Allergens. Deli products can contain milk, wheat (gluten), egg, mustard, celery and sulphites, and everything is prepared in the same space, so traces are possible. Ask us for the full ingredients before you buy (sample note).
Example prices.
BBQ and meat boxes
Packed to order, labelled and ready for the fridge or the freezer. Swap anything you do not eat for something you do.
BBQ box
Feeds six to eight
- Four rib-eye steaks
- Twelve house sausages
- 1 kg chicken thighs
- Eight beef burgers
$95/box
Family box
About 5 kg, a week of dinners
- Whole chicken
- 1 kg ground chuck
- Four pork chops
- Rolled lamb shoulder
- Six house sausages
$110/box
Sausage and burger box
Packed flat for the freezer
- Twenty-four sausages in four kinds
- Twelve beef burgers
$60/box
Example prices and contents. Boxes need two days’ notice.
How to order for collection
1
You order
Call, email or ask at the counter by Thursday for Saturday. Tell us the dish and how many you are feeding, or the cut and the weight.
2
We cut
The day before you collect, your order is cut, trimmed, tied and labelled with your name.
3
You collect
Come at the time you chose. Your order is waiting in the cold room, and you pay at the counter.
Order ahead
Holiday roasts
Turkeys, rib roasts, hams and crown roasts for the holidays. Order by the dates here and we keep the size you need.
Thanksgiving turkeys
Order by November 20
Christmas rib roasts, hams and crown roasts
Order by December 18
Christmas collection
December 23 and 24, 8:00–14:00
Sample dates. Holiday orders need a deposit (example policy).
Where our meat comes from
We buy whole and half animals from a few farms near Springfield and break them down by hand behind the counter. That is how we can cut to order, and why nothing goes to waste: the trimmings become sausages, burgers and stock.
- Ask at the counter which farm a cut came from.
- Beef is hung in our cold room before it is cut.
- Sausages, burgers, pies and stock are made here.
- Bones and fat for your dog or your stock pot, just ask.
Sample sourcing details.
Butchery classes
Learn to break down a lamb, tie a roast or make sausages, at the counter after closing with one of our butchers. Small groups, aprons and knives provided, and you take home what you cut.
A whole lamb, from carcass to cuts
Thursday evenings, three hours
$145
Sausage making
Saturday afternoons, two hours
$85
Tying and carving a holiday roast
December evenings, two hours
$75
Example prices and times. Up to eight people a class, from age 16.
Behind the counter
Sample team and bios.
Tomás Reyes
Head butcher
Breaks down every carcass that comes through the door, and will talk you through any cut.
Hannah Moreau
Deli and cheese
Runs the deli end of the counter and bakes the pies.
Ben Adeyemi
Butcher and classes
Makes the sausages and teaches the evening classes.
What customers say
“I told them twelve people and a slow oven. The rib roast came tied, with a note on timings taped to the paper.”
Sample customer
Christmas rib roast
“The BBQ box fed the whole street party, and they swapped the burgers for extra sausages without a fuss.”
Sample customer
BBQ box
“Ordered on Thursday, picked up on Saturday morning, sliced ham and cheese from the deli on the way out.”
Sample customer
Saturday collection
Questions at the counter
Anything else? Call (555) 017-0118 or ask whoever is behind the counter.
How far ahead should I order?
For everyday cuts, order by Thursday for Saturday collection. Meat boxes need two days’ notice, and holiday roasts should be ordered by the dates on our holiday list.
How should I keep fresh meat at home?
Keep it in the coldest part of the fridge, at 40°F (4°C) or below, on the bottom shelf. Cook or freeze ground meat and poultry within one to two days, and steaks, chops and roasts within three to five days.
Can I freeze what I buy?
Yes. Freeze it on the day you collect, well wrapped, and thaw it in the fridge rather than on the kitchen counter. Ask us to vacuum-pack your order for the freezer.
What about allergens in the deli?
Deli products can contain milk, wheat (gluten), egg, mustard, celery, sulphites and other allergens, and they are prepared in the same space. Ask us for the full ingredients before you buy, and tell us about any allergy when you order.
Can you cut something that is not on the counter?
Usually, yes. Most cuts can be prepared from what is in the cold room. Tell us the recipe and we will suggest the cut and the weight.
How do I pay?
Pay when you collect, by card or cash. Large orders and holiday roasts need a deposit (example policy).
Opening hours and directions
Tuesday to Friday
8:00–18:00
Saturday
7:30–14:00
Sunday and Monday
Closed
212 Market Street
Springfield, ST 10003. Short-stay parking for collections in front of the shop.
Order for collection
Call or email by Thursday and collect on Saturday. We confirm every order by phone, and you pay when you collect.