45-day rib, boned and rolled
~$62 / kg · sampleHereford · Harefield Station · aged 45 days
The cut we hold back for ourselves. Forty-five days on the bone, then boned and rolled so the carving is easy and the crust is yours.
The whole-animal butcher at Weller Park
“If we can’t name the farm, we don’t sell the meat.”
Third-generation butchers at the Weller Park block. Whole animals bought direct from farms we name, broken down here on the bone, and aged in our own room.
- Whole animals only
- Every farm named
- Aged on the bone
This week at the block
The board changes. The rule doesn’t.
The board shows six cuts at a time, each one off an animal we bought entire. When a ticket comes down, that cut is gone until the next beast.
Saturday steak, cut thick
~$48 / kg · sampleHereford · Harefield Station · aged 32 days
One per pan, cut to the width of a thumb, never the width of a coin. Salt it when you leave the shop and it will be ready when you are.
Berkshire pork loin, rind on
~$34 / kg · sampleBerkshire · Lowry Bros · slow grown
Black-pig pork with fat that actually tastes of something. Score the rind, dry it well, and give it the hot start it deserves.
The whole-animal law
We buy the whole animal or none of it
Every beast arrives entire, with no box and no plastic around it. That is a rule you can check for yourself. It is why the board runs out and the sausages change weekly. It is also why the marrow bones go in the window beside the rib, with the same pride.
- 01Arrives entire, never boxed
- 02Broken down here, on the bone
- 03Every cut sold, nothing hidden
The farm ledger
Named farms, or nothing
The counter comes from three farms. We visit them and we name them on every ticket. When a farm has nothing ready, the board goes short rather than anonymous.
Harefield Station
Beef · 68 km out · single mob, grass fed
Lowry Bros
Pork · 91 km out · Berkshire, deep straw
Pearson’s Flat
Lamb · 124 km out · rare-breed flock
The dry-age room
Time does the seasoning
Behind the counter there is a colder, quieter room where ribs and sirloins sit on the bone and lose everything they don’t need. We count the days on every rack and we will tell you the number before you ask.
- Rib of beefDay 45 · sample
- Sirloin, bone inDay 32 · sample
- Rump capDay 21 · sample
Rib of beef · Day 45 · sample
The breed library
Know the animal before the cut
A breed gets on our rail for its flavour, never for fashion. The three portraits on the wall are the three reasons the counter tastes the way it does.
Hereford
Beef · old English lineage · Harefield Station
Berkshire
Pork · black pig · Lowry Bros
Norfolk Horn
Lamb · rare heritage flock · Pearson’s Flat
The butchers
Cut by people you can name
The block is worked by two Osgoods. Ask either of them what to cook and you will leave with a plan and a timing, and probably a story.
Ray Osgood
Head butcher · 41 years on the blade
“My father taught me the saw before he taught me the till, and he did that in that order on purpose.”
Tess Osgood
Whole-animal butcher · 19 years on the blade
“Tell me the pan you own and how many are coming. I’ll do the rest.”
Saturday, ten past seven
The queue is real, and so is the side door.
We are proud of the line and sorry about it in equal measure. Join it for the full counter theatre, or pre-order by Friday and collect at the side door with your name on the parcel.
The block is at 14 Trade Row
Come early for the full board, late for the quiet counter, or call ahead and we will have it tied and waiting under your name.
14 Trade Row, Weller ParkTue to Sat from 7am
Call the counter
(555) 014-0448