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We partner with small, independent farms and fisheries that share our values for animal welfare and environmental stewardship. Every cut comes with full transparency — so you can feel confident knowing exactly where your food comes from and how it was raised.
Our team works with regional farmers and craft butchers who focus on doing things the right way — not the fast way. Each cut reflects generations of skill, care, and attention to detail, delivering meat that stands apart in both quality and character.
From rich marbling to exceptional tenderness, each cut is chosen for the taste that makes every meal unforgettable. This is restaurant-grade quality you can experience at home — proof that better sourcing leads to better flavor." in this section.
Farm Spotlight
Our Beginnings
The craft cuts and meals our team can’t get enough of — direct from the source.
“Mishima Reserve prime rib at my brother's (Boston) was a hit!”
Elizabeth made a show-stopping Mishima Reserve Prime Rib, slow-roasted to perfection and a total hit at a Boston family dinner.
“Spanish nachos are my go-to snack right now.”
A crowd favorite this week: Spanish nachos loaded with 50% Iberico Grain-Fed Ham, tangy pickled peppers, olives, nutty Manchego, and chives.
“Charcuterie with Sena Sea smoked salmon spread and Fermín iberico.”
Brennan is pairing our Sena Sea Smoked Salmon Spread with Fermín Ibérico for the ultimate charcuterie moment.
“Friday night glazed salmon feast”
Russ is cooking our Ōra King Salmon Portion and Sena Sea Sockeye Salmon.
“Slowed cooked Dino Ribs.”
Elizabeth is slow-cooking our Dino Ribs.
“Weekend seafood paella with Sena Sea cod and spot prawn.”
Will is cooking a Seafood Paella. Made with Sena Sea Cod and Spot Prawn.
The New York Strip is known by other names (Ambassador Steak, Kansas City strip, etc.), but its marbling and tenderness deliver one result: fantastic taste. This box contains two New York Strip Steaks.
CURRENT OBSESSION
“We chose the New York Strip Steak Pair from Little Belt Cattle Co. Farms for its exceptional quality and sustainable practices.”
First made famous at NYC's Nobu restaurant, once you've experienced miso-marinated black cod, you will undoubtedly be back for more. Dead easy to prepare, only requiring 5 ingredients — an oily fish like Wild Black Cod is the perfect vehicle for this umami-laden sauce.
The world’s most exquisite beef, A5 Wagyu is legendary for its umami flavor and buttery finish. Learning how to properly prepare your A5 Japanese Wagyu is essential to getting the most out of the experience. We hope you enjoy it as much as we do.
