What we're bringing to your kitchen
Sourced locally. Handpicked by experts. Delivered to your door.
Boneless Ribeye
Marbled for max flavor
Dry-aged for 21 days to deepen its rich, beefy flavor, this ribeye celebrates what chefs love most — fat that melts into pure flavor. Bold, buttery, and deeply marbled, it’s the steakhouse icon for good reason.
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Filet Mignon
The tenderest cut
Cut from 100% grass-fed, grain-finished Black Angus — always non-GMO, with no antibiotics or added hormones. This tenderloin is lean, elegant, and famously melt-in-your-mouth. The cut chefs reach for when they want finesse on the plate.
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New York Strip
Lean but intense flavor
Grass-fed, grain-finished, and dry-aged for 14 days to unlock bold, beefy flavor and that classic steakhouse chew. A favorite of chefs who like their steaks with character and a satisfying bite.
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Wild Salmon
Rich and buttery
Caught wild in the cold Pacific, this salmon delivers rich flavor and a firm, flaky texture that supermarket farmed fish can’t touch. Sustainably harvested, naturally vibrant — this is the kind of salmon chefs cure, sear, or serve center stage.
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Line-Caught Tuna
Lean and savory
Sustainably line-caught off the California coast, this sashimi-grade tuna delivers clean, meaty texture and deep, ocean-fresh flavor. Whether seared rare or sliced raw, it’s the kind of fish chefs build a dish around — vibrant, pure, unforgettable.
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Chilean Sea Bass
Mild, sweet, melts in your mouth
Prized by chefs for its luscious texture and mild, sweet flavor, this is the fish that makes a dinner feel like a moment. Pan-seared or oven-roasted, Chilean Sea Bass is the gold standard for indulgent, unforgettable seafood.
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