What started as selling wagyu beef from our restaurant window has now taken on a life of it’s own. Our butcher shop is open from Wednesday through Sunday 10:00AM – 8:00PM. Visit our website for more information and to order your cuts now!
Why stop at one cut when you can have a whole box full on a monthly basis?
Sign up for our monthly meat box subscription! Available for pick up or local Seattle delivery (+$15).
Our Standard Box ($109), featuring a curated medley of rotating hand-selected seasonal items below, with enough for 2-3 meals per month.
Our Premium Box ($185), featuring a curated medley of rotating hand-selected seasonal items below, with enough for 5-6 meals per month.
The meat shop isn’t all about the meats. Our Senior Mixologist, Sarah, not to mention one of the most talented mixologists across the West Coast, will bring you her bottled and ready-to-pour high end cocktails, housemade cocktail syrups & garnishes. Drink up!
These are the same rubs we use at the restaurant as well as at our own houses! From beef to lamb to rabbit, we have every kind of seasoning you would want to marinate your meat in.
Each week, our Chefs prepare and procure unique cuts and styles of meat that you won’t find anywhere else. Our focus is on quality & we’re sourcing the finest ingredients available on the market with sustainability and care in mind from a local single sourced farmer.
Our butcher shop changes daily based on the cuts that we can get from our supplier and farmer. Our Chefs visit the warehouse to see what there is a surplus of and we make sure to utilize the whole animal so nothing goes to waste. Here’s what you can order from our meat shop on a regular basis:
The New York Strip Is Cut From The Beef Short Loin And Has Intense Flavors With Bold, Beefy Notes
Highly Regarded As The Most Tender And Popular Cuts Of Meat. The Tenderloin Sits Between The Ribs And Backbone
The Zabuton Meaning “Little Pillow” In Japanese Is A Primal Cut From The Chuck. In Wagyu, This Cut Is Marbled With Fat Making It Tender & Rich
French For Flank Steak, This Is A Highly Flavorful Cut Of Meat Taken From The Underbelly Of The Cow
The Tomahawk Or Bone-In Ribeye Is A Well Marbled, Thick & Buttery Ribeye With At Least 5 Inches Of Rib Bone Attached
This Lean And Rare Cut Comes From The Shoulder Or Chuck Of The Steer. This Is The Second Most Tender Cut Of The Cow After The Tenderloin
Flavorful Pieces Of Meat That Are Thinly Sliced Across The Rib Section Of Beef Bones Around ½ Inch Thick
A High Quality Meat With Plenty Of Marbling, The Delmonico Steak Is Sort Of Like A Mini-Ribeye
Toro Beef Is A Fattier, Thinly Sliced Cut Of Beef That Is Packed With Tons Of Flavor
One Of The Leanest Cuts, Flank Steak Is Taken From The Abdominal Muscles Or Lower Chest Of The Cow
Rittenhouse Rye, Meletti Amaro, Fernet Branca, Orange Bitters
Smoked Dickel Rye, Demerara, Orange And Angostura Bitters
Gin, Aperol, Cynar, Rosemary, Lemon, Grapefruit, Rosemary Salted Rim
Arrette Tequila, Lustau Vermut Rosado, Fino Sherry, Strawberry-Chiltepin Pepper, Orange Bitters
Plantation 3 Star Rum, Lustau Fino Sherry, Pistachio Orgeat, Fresh Thyme, Lime & OJ
Arrete Tequila Blanco, Los Vecinos Mezcal Espadin, Fino Sherry, Strega, Ginger, Lime, Mint
Old Forester Bourbon, Cointreau, Lemon, Absinthe
Bourbon, Aperol, Lemon, Mint, Rhubarb Bitters
Rittenhouse Rye, Cocchi Di Torino Vermouth, House Chipotle Bitters
Sazerac Rye, Dimmi Di Milano, Cocchi Di Torino, Kina L'Aero D'or, Cynar, Lady Jaye Dandelion Bitters, Lemon, Lavender Infused Olive Oil
Copperworks Single Malt, Campari, Cocchi Di Torino, Smoked China China Amer, Orange Bitters
Westland Single Malt, Woodinville Bourbon, Fast Penny Amaricano Amaro, SennzaFinne Summer Amaro, Lady Jaye Licorice Bitters
Wagyu Fat Washed Rye, Cocchi Di Torino Vermouth, Amaro Di Angostura
Bols Genever, Americana Bianca, Heirloom Genepy, Lemon, Rhubarb, Black Lemon Bitters, Candied Rhubarb
St. George Green Chili Vodka, Licor 43 Mango Shrub, Lime, Peychauds Bitters, Cilantro
