we will be restocking regularly

Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Flank Steak

Dry Aged

$36 ~ $21/LB

You can prepare this by cooking
on the grillin a skillet

Whole Bavette

Dry Aged

$49 ~ $18/LB

You can prepare this by cooking
on the grillin a skillet

Blade Steak

$12 0.5-0.8 Lbs / Ships Frozen

Resting atop the beloved Ribeye lies one of our favorite butcher's cuts. The Blade Steak (aka Cap, Lifter, or Wedge Steak), showcases what can be achieved through the power of hand-cutting and dry-aging. A word of warning for steak-cooking novices: in exchange for intense flavor, this cut does sacrifice some tenderness so keep it rare, or sous vide prior to searing/grilling. 

Join the Waitlist

Other Awesome Cuts

Flank Steak

Dry Aged

$36 ~ $21/LB

You can prepare this by cooking
on the grillin a skillet

Whole Bavette

Dry Aged

$49 ~ $18/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

This extremely rare cut sits just above the curved top edge of the Ribeye you already know and love, and is the pinnacle of dry aged goodness. This is a true butchers cut, typically taken home by butchers who know they've struck beefy gold. Note: This is a different cut than the spinalis, which we leave on our Ribeyes.

Good for

Grilling Grilling
cooking in a skillet On the skillet

Cooking Notes

Blade Steak can be tough, so we advise keeping it rare or giving it the sous vide treatment before grilling or searing. Marinating is also a great way to bring some extra tenderness to this cut.