Our graceful dry-aging program and our attention to service makes for a culinary experience with every meal. “The sale isn’t finished in the store- it's finished at the dinner table,” -Dellapietra Our beef is aged four to six weeks, in an expert, temperature-controlled environment. Our full line of poultry is all-natural, free-range, and raised locally. All pork is yielded from the Berkshire, Kurobuta black hog, renown worldwide for quality. We only sell all-natural, American lamb, and our veal products are milk-fed, yielded from the loin section. With each sale, cooking instructions and additional information are carefully laid out for every patron. Even with lines out the door each sale is given the care it needs because the best steak in the world if cooked improperly - will be nothing to write home about.