Wholesale & Restaurants
Built for Serious Kitchens.
We work with a small number of restaurant partners who share our standards. If you are building a menu around exceptional beef, we want to talk.
Why Chefs Choose Dry-Aged
Dry-aged beef performs differently in a professional kitchen. The reduced moisture means a harder sear, less steaming in the pan, and a crust that forms faster and holds longer. The concentrated flavor means less work at the plate — the beef does the talking.
We supply a limited number of restaurant accounts in New England. We are not a broadline distributor. We are a small operation that produces exceptional beef in small batches, and we treat our restaurant partners the same way we treat our product — with care and without compromise.
What We Supply
Our Wholesale Offerings
Primal Cuts
Full primals available for in-house butchery programs. Ribeye and strip loins supplied as whole aged primals, ready for your team to break down to spec.
Portioned Cuts
Hand-cut to your specifications. We work with your kitchen on weight, thickness, and trim level. Vacuum-sealed and labeled for your prep workflow.
Dry-Aged Ground
Ground from dry-aged trimmings. Available in 5 lb and 10 lb packs. Exceptional for burgers and bolognese programs.
Custom Aging Programs
For established partners, we offer custom aging runs — specific cuts aged to your preferred timeline, reserved exclusively for your account.
Start a Conversation.
Tell us about your program — the cuts you use, your volume, your service style. We will respond within one business day.