45-Day Dry-Aged Ribeye

Plain cuts of beef, pork and lamb contain nothing but meat. Sausages, burgers, rubs and sauces can contain gluten, mustard, soy, celery, milk or sulphites, and each product page lists exactly what is in it. Our kitchen and block also handle nuts, eggs, fish and sesame, so we cannot promise that anything is free of traces. In the dining room, tell your server about any allergy before you order and the kitchen will cook your plate separately where it can.

Put the box in the fridge as soon as it arrives. Vacuum-sealed steaks and butcher's cuts keep for 5 to 7 days below 40F, ground beef and sausages for 2 to 3 days, and smoked brisket and ribs for 5 days. Everything freezes well in its sealed pack for up to six months. Thaw overnight in the fridge, never on the counter. Each pack is labelled with the cut, the weight and a use-by date.

We deliver by refrigerated van across Fort Worth and the surrounding area, seven days a week. Order by 2pm Central for same-day local delivery. Everywhere else in Texas and the neighbouring states gets butcher's cuts delivered chilled the next day. Every cut is vacuum sealed and packed in an insulated box with ice packs that hold below 40F for 36 hours. Delivery is free over $150. Sauces, rubs and gift cards ship anywhere in the US.

Fresh meat cannot be sent back, but every order is covered. If a box arrives warm, damaged, short or with the wrong cut, send us a photo within 24 hours of delivery and we will replace it or refund you, whichever you prefer. If a cut is unavailable on the day we offer the nearest equivalent of equal or greater value and ask you before we send it. Sauces, rubs and other shelf goods can be returned unopened within 30 days.

From a small group of Texas ranches within a few hours of Fort Worth. We buy whole carcasses, break them down at our own block and dry-age the steak cuts in house for 45 days in a room held just above freezing. Dry-ageing loses about a fifth of the weight and concentrates the flavour, which is why those cuts cost more. Pork, lamb and poultry come from farms we visit ourselves, and every product page says where the meat was raised.