What you ask the counter.
The questions we hear most often. If yours is not here, call the counter — we would rather answer in person than have you guess.
What you are buying.
What kind of beef do you carry?
USDA Prime and Angus beef, including Allen Brothers, plus a selection of dry-aged cuts. Ask at the counter about what is in the case today.
What grade is your Wagyu?
A5, the highest grade in the Japanese system. We also carry Australian Wagyu for everyday cooking.
Is the seafood fresh or frozen?
We source fresh seafood regularly and the selection changes often — ask at the counter what is freshest today. Cold-water lobster tails are frozen at sea, which is what keeps the meat firm. If you want something specific, call ahead and we will try to source it.
How are your animals raised?
Sourcing varies by product, and we are happy to tell you what we know about each — ask at the counter about any cut in the case.
About dry-aged beef.
Do you carry dry-aged beef?
Yes — ask about our selection of dry-aged beef, available in a variety of cuts. Our team can help you choose the right option for your meal.
What does dry-aging do?
Dry-aging concentrates flavor — the result is a deeper, more concentrated beef character and a softer texture than fresh beef.
Cut to fit.
Can I order a specific weight or thickness?
Yes — ask the counter. Tell us the table size, the technique, and what you would like to spend, and we will suggest the right cut and weight.
Do you do whole-animal orders?
Ask the counter — suckling pig, whole lamb, crown roasts. Special orders need advance notice, and we will tell you how much when you call.
Can you butcher to a recipe?
Yes. If you have a dish in mind, tell us — a French-trimmed rack for a holiday roast, a chateaubriand portioned for four, lamb ribs cut St. Louis style. We will do it the way it is described in the book.
Do you ship?
Local delivery and in-person pickup on Long Island and the North Shore of Nassau County. We do not ship via carrier — the chain is not right for dry-aged beef.
When to come in.
What are your hours?
Tuesday through Saturday, 12 to 6. Sunday 10 to 3. Closed Monday. Holiday hours vary — call to confirm during Christmas, Easter and 4th of July week.
Can you hold an order for me?
Yes. Call the counter and we will have it wrapped, weighed and labeled with your name. Pickups within the same business day work without a deposit; held orders longer than a day require a card on file.
Do you take walk-ins?
Always. Walk in and see what is on the case — the team will cut to your evening. If you want a specific dry-age window or a special order, call ahead so we can have it ready.
Is parking easy?
There is a public lot one block from the shop on South Street, and on-street parking on the surrounding blocks. Holiday weekends fill up — come early or call for curbside.
“Call the counter. The answer is rarely complicated.”Still asking?