Seventy-nine years behind a butcher counter teaches you things. Here's most of it.
We've been buying, grading, and cutting beef at 700 Atlantic Street since 1946. In that time we've answered the same questions thousands of times — what does Prime actually mean, which cut should I buy, how long do I cook this, is dry aging worth the money. So we wrote it all down.
No jargon, no mystique. Just the things a good butcher would tell you if the line behind you weren't ten people deep.
Start here
Quality
Our Beef
USDA grades, what marbling really is, and how we buy.
Anatomy
The Cuts Guide
Every cut, where it comes from, and why that matters.
Technique
Cooking Methods
Six methods, which cuts they suit, and temperatures.
Process
Dry Aging
What it is, what it costs, and whether it’s worth it.
Still have a question? Call us at 916.782.2705 or come by the counter. That’s what we’re here for.