Tue–Sat 9–7 · Sun 10–4418 Foundry Row, Nashville(615) 555-0148

Whole-animal craft butchery · Est. 1998

Honest meat, cut with care.

We buy whole animals from twelve Tennessee farms we know by name, dry-age in our own salt room, and cut every steak to order — right in front of you.

Shop Fresh Cuts Book a Table
0-dayDry-aged in-house
0Partner farms
0+Cuts, cut to order
High-quality marbled beef rib displayed on a rustic wooden table, showcasing its raw texture and rich colors.
Dry-aged in our salt room Ask for the 28-day tomahawk — tonight's showpiece.
A bustling meat shop showcasing various meats with employees serving customers over a counter. Explore a bustling butcher shop showcasing a diverse array of cured meats and hams.
The counter · Our craft

A butcher shop that eats like a steakhouse

Half old-school butcher counter, half hardwood grill. Take it raw and cook it yourself — or take a seat and let our fire do the talking.

  • Whole animals, broken down in-house every morning
  • Burger ground fresh daily — never frozen, never pink slime
  • Sausage, bacon and charcuterie cured two doors down
  • Grill table Thursday to Saturday, first-come cuts first
Our Story Browse the case →
From the case · This week

Featured cuts

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Pasture to plate · How it works

Three steps between the farm and your fork

01

Raised right

Twelve family farms within a hundred miles. Pasture-raised, no shortcuts, animals we could visit on a Saturday.

02

Aged with patience

Primal cuts rest up to 28 days in our Himalayan salt room while flavor deepens and tenderness sets in.

03

Cut while you watch

Tell us the occasion and the crowd. We trim, tie and portion your cut at the block — or fire it over oak.

Meet the Butchers Taste It at the Grill
Know your cut · Drag through

Tonight's board

High-quality raw ribeye beef on a wooden board, perfect for gourmet cooking.
The crowd-pleaser

Ribeye, 20 oz

Heavy marbling, hard sear, butter finish. The steak that converts skeptics.

Herb-crusted rack of lamb with frenched bones, sliced to show a blushing middle.
Weekend showpiece

Lamb Rack, French-trimmed

Eight bones, Dijon crust, blushing middle. Easter dinner, solved.

Two raw beef cuts hanging on metal hooks against a dark background.
Aged 28 days

Dry-Aged Tomahawk

Two pounds on the bone with nutty, deep-aged flavor. Feeds the table.

Freshly ground burger blend of brisket, chuck and short rib in the case.
Ground daily

Burger Blend, 2 lb

Brisket, chuck and short rib. The only burger worth lighting charcoal for.

Shop every cut →
0Happy regulars
0+Grill nights served
0Days max dry-age
0%Traceable farms
Word of mouth

Regulars say it best

★★★★★
The tomahawk they cut for our anniversary ruined every other steakhouse for us — in the best way.
Daniel ReyesEast Nashville · Grill-table regular
★★★★★
I tell them the budget and the headcount, they hand me dinner. It has never once missed.
Priya RamanCrieve Hall · Sunday roast devotee
★★★★★
Burger blend on Friday, sausage on Saturday. My kids think I learned to cook. I let them.
Marcus WhitfieldGermantown · Counter convert
From the journal

Butcher's notes

All stories →
Close-up of marbled Wagyu beef on a rustic dark wooden table, showcasing rich texture and color contrast.

Hungry already? Good.

Order cuts for pickup today, or sit down Thursday through Saturday while the oak fire does the work.