● Counter open Tue–Sat · 9a–7p · 1428 Spring St
(503) 555-0142hello@yourbusiness.com@yourbusiness
Counter №01 / Pasture-direct

Cut by hand,
raised within
200 miles.

Whole-animal butchery from a four-farm rotation. Dry-aged steaks, heritage pork, lamb, and offal you can't find at the grocery — plus a monthly box and a cooking school in the back room.

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04partner farms
28dmin dry-age
9a–7ptue–sat
200misourcing radius
Beef cuts on butcher paper
Whole · Half · Quarter
★ This week's feature

45-day dry-aged Coulotte

Sourced from Holst Farm Wagyu cross. Hand-trimmed, $42/lb at the counter. Limited.

Four ways to shop

From the counter to your kitchen.

01 / À LA CARTE
a

Cuts case

24 cuts updated weekly. Dry-aged ribeyes, heritage pork chops, lamb shoulder, beef cheek, suet, marrow bones — order ahead, pick up Wed–Sat.

Browse cuts
02 / SUBSCRIPTION
b

Butcher box

Three monthly tiers — small, family, chef. Curated by our head butcher with seasonal cuts, recipe cards, and a skip-month policy that actually works.

See tiers
03 / PRE-ORDER
c

Whole animal

Reserve a whole, half, or quarter pasture-raised steer, hog, or lamb. Custom cut sheet, transparent kill date, $0.85/lb butcher fee.

Pre-order
04 / SCHOOL
d

Cooking school

Saturday workshops in the back room — break down a chicken, dry-cure pancetta, butcher a half hog, learn knife-sharpening from our 3rd-gen lead.

Class schedule
In the case this week

Six cuts worth the trip.

The case rotates every Tuesday morning. These are the cuts our regulars text about — limited supply, posted Sunday night, ready for pickup Wednesday on.

Shop all 24 cuts View cart →
Dry-aged ribeye
$42/LB · 28-DAY
Bone-in dry-aged ribeye
Pork chop
$18/LB
Heritage Berkshire chop
Sausages
$14/LB
House merguez
Lamb
$22/LB
Lamb shoulder, bone-in
Marrow bones
$8/LB
Marrow bones, halved
— Where it comes from —

Four farms. One drive radius.

Pasture cattle
FARM 01 / EST 1968 · TILLAMOOK CO.

Holst Family Pasture

Third-generation Wagyu cross + heritage Devon. Rotational grazing on 340 acres, finished on grass with a 60-day grain bridge.

BEEF, OFFAL140mi away
Heritage hogs
FARM 02 / EST 2009 · YAMHILL CO.

Brunley Heritage Hogs

Berkshire and Mangalitsa cross. Forested paddocks, acorn-finished in autumn. Two-week deep-bedding rotation, no antibiotics.

PORK, LARD62mi away
Pasture lamb
FARM 03 / EST 2014 · POLK CO.

Westerfield Pasture Lamb

Dorset-Katahdin cross, 100% grass. Lambed in April, finished by November — a true seasonal flock with a defined harvest window.

LAMB, MUTTON88mi away
Butcher at work
№02 / Cut to order
How we cut

No band-saw. Old-world breakdown.

We bring in the whole carcass — usually a side of beef or a full hog — and break it down by hand on Monday and Tuesday. By Wednesday morning, the case is full. By Saturday afternoon, it's mostly empty. Cuts that don't sell become stock, sausage, charcuterie, or staff dinner. Nothing is wasted, which is the only reason a butcher shop like this can still exist.

This month at the school.

Full schedule →
03MAY · SAT

Break down a half hog

10A–2P · 6 SEATS · LIMITED

From hanging carcass to vacuum-sealed cuts — primals, retail breakdown, and a pancetta cure to take home.

$185 / SEATReserve
10MAY · SAT

Knife-sharpening lab

9A–11A · 8 SEATS · BRING 2 KNIVES

Stone selection, edge geometry, deburring, and a take-home strop. Taught by our 3rd-generation lead butcher.

$95 / SEATReserve
17MAY · SAT

Sausage school: fresh + cured

10A–3P · 6 SEATS · LUNCH INCLUDED

Grind, season, stuff, and link. We finish with two fresh sausages and a hot-smoked landjäger snap test.

$210 / SEATReserve
Cart open · Spring boxes shipping

Pick up a box on Wednesday.

Subscribe to the family box, build a quarter-steer order, or just walk in and get a steak. The counter is open Tue–Sat, 9a–7p.

Subscribe to a box Order à la carte