From farm to your table
Know your farmer.
Taste the difference.
We create a meaningful connection between you and the food you eat. Every cut has a story. Every cut traced to the farm. Every farm chosen for a reason.
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SUMMER GRILLING SEASON
Summer Grilling Guide
From quick weeknight cooks to weekend showstoppers — the best cuts for the grill.
What We're Eating
The craft cuts and meals our team can't get enough of — direct from the source.
“The centerpiece that had everyone talking before we even cut into it.”
“So flavorful — this walnut celery salad might be my new go-to.”
“Summer on repeat: buttery Wagyu, bright green goddess crunch.”
“The sleeper hit of the pan? Absolutely the chuck eye.”
“Comfort food, elevated: buttery Wagyu meatloaf with a bright tomato finish.”
“That crust is unbeatable — worth the wait for the perfect internal temp.”
“Spanish nachos are my go-to snack right now.”
“Charcuterie with Sena Sea smoked salmon spread and Fermín ibérico.”
“Friday night glazed salmon feast”
“Slow-cooked Dino Ribs.”
“Weekend seafood paella with Sena Sea cod and spot prawn.”
“Mishima Reserve prime rib at my brother’s (Boston) was a hit!”
Farm Spotlight
Kagoshima Kuroushi
Our Favorite Recipes
Miso-Glazed Black Cod
How to prepare A5 Wagyu
Our Beginnings