Catering & Private Orders
Beyond the case.
Custom cuts, big-format roasts, and the standing orders that don't make it to the display. 48 hours' notice; we deliver to the standard.
I · How it works
A conversation,then the order.
We need 48 hours for most special cuts — sometimes longer for whole-animal items. The conversation usually starts with one phone call: how many people, what dish, what wine.
From there we'll tell you the cut, the weight, when it'll be ready, and what to do with it on the night.
Specials
Six things we cut by hand.
- 01
Whole tomahawks
Cut for ten or twenty. We trim, French the bone, salt-rub, and label by weight.
- 02
Suckling pig
Heritage Duroc, butterflied. Comes with a written cook note for spit, oven, or wrap.
- 03
Crown roasts
Pork or lamb, eight to sixteen ribs. Center-cut, tied, ready to roast.
- 04
Standing rib
Whole prime rib, bone-in, dry-aged to your spec. The room's most-requested holiday order.
- 05
Whole loins
USDA Prime strip, ribeye, or tenderloin — dry-aged to your spec, portioned to your evening.
- 06
Off-site supply
Dinner parties, event catering, restaurant projects. Talk to the team about volume.
Place a private order
Call the counter.
Faster than email. We'll wrap, weigh, and have the order on the block with your name on it.
(516) 273-6733