Questions
What you askthe counter.
The questions we hear most often. If yours isn't here, call the counter — we'd rather answer in person than have you guess.
N° 01 · Sourcing & quality
Who you'rebuying from.
Where does the beef come from?
USDA Prime from a short list of American family farms — Allen Brothers Angus, Hudson Valley pastures, and a handful of others we know by name. We do not buy boxed beef. Every primal arrives whole and is broken down in the shop.
What grade is your Wagyu?
A5 — the highest grade in the Japanese system, from a single Niigata bloodline. We also carry grass-finished cross-bred Wagyu from Australia for everyday cooking.
Is the seafood fresh or frozen?
Day-boat, never frozen, brought in head-on. We get what comes off the boat that morning. If you want something specific, call ahead and we'll source it.
Are your animals raised on pasture?
All of our pork, poultry, and lamb is pasture-raised by the farms we name on the case. Our beef is grain-finished after pasture, which is the standard for the dry-age and Wagyu cuts we sell.
If you're asking the question, the answer is usually yes.
N° 02 · Dry aging
Aboutthe cellar.
How long do you age?
Whole bone-in primals rest in our cellar for 28 to 60 days. We sell at four windows: day 28, day 35, day 45, day 60. Each tastes different — see the cellar page for the full breakdown.
What's the difference between dry-age and wet-age?
Wet-age (vacuum-bagged) is what supermarkets do — it tenderises without concentrating. Dry-age (open in a cold room) concentrates by losing water and breaking proteins. We only dry-age, on the bone, in our cellar.
Can I see what's in the cellar?
Yes. Ask at the counter and we'll open the door. You can see what's on the rail, when it went in, and pick the cut you want.
Is dry-aged meat safe?
Yes. Our cellar runs at 1.2 °C and 82% humidity with continuous airflow — these conditions prevent spoilage and create the bark you trim off before cooking. The aged meat under the bark is concentrated, not 'old.'
N° 03 · Custom cuts & special orders
Cutto fit.
Can I order a specific weight or thickness?
Yes — that's the point. Nothing on display is finished; every cut is portioned on request. Tell us the table size, the technique, and what you'd like to spend, and we'll suggest the right cut and weight.
Do you do whole-animal orders?
Yes — suckling pig, whole lamb, crown roasts, side of beef. We need 48 hours' notice for most special orders, and longer for whole-animal items in season.
Can you butcher to a recipe?
Yes. If you have a dish in mind, tell us — a French-trimmed rack for a holiday roast, a chateaubriand portioned for four, lamb ribs cut St. Louis style. We'll do it the way it's described in the book.
Do you ship?
Local delivery and in-person pickup on Long Island and the North Shore of Nassau County. We do not ship via carrier — the chain isn't right for dry-aged beef.
N° 04 · Visiting & holding
Whento come in.
What are your hours?
Tuesday through Saturday, 12 to 6. Sunday 10 to 3. Closed Monday. Holiday hours vary — call to confirm during Christmas, Easter, and 4th of July week.
Can you hold an order for me?
Yes. Call the counter and we'll have it wrapped, weighed, and labelled with your name. Pickups within the same business day work without a deposit; held orders longer than a day require a card on file.
Do you take walk-ins?
Always. Walk in and see what's on the case — the team will cut to your evening. If you want a specific dry-age window or special order, call ahead so we can have it ready.
Is parking easy?
There's a public lot one block from the shop on South Street, and on-street parking on the surrounding blocks. Holiday weekends fill up — come early or call for curbside.
Still asking?
Call the counter. The answer is rarely complicated.