Every cut we deliver goes through the same five checks, from the distributor to your freezer.
Restaurant distributors, not grocery supply chains
Over the years, founder Tony King built relationships with the same distributors that supply high-end restaurants and professional chefs. We buy from those same sources, then have the products packed in home-sized portions and deliver them straight to your home or office.
If you have eaten a great steak or a sashimi-grade tuna dish at one of Atlanta's top restaurants, there is a good chance it came through the same channels we use.
Five checks between the source and your freezer
- SelectedAged beef, heritage pork, all-natural chicken and wild or frozen-at-sea seafood, chosen for marbling, texture and consistency.
- Hand trimmedSteaks and filets are trimmed by hand so you pay for meat, not excess fat or silver skin.
- PortionedCut to practical sizes, like 6 oz filets and 8 oz spinalis steaks, so you thaw only what you need.
- Vacuum sealedIndividually sealed to keep out air, which is what causes freezer burn and dulls flavor.
- Quick frozenFrozen fast at very low temperatures to lock in texture and freshness until you are ready to cook.
Our standards by category
Beef
Aged tenderloin, ribeye and specialty cuts like the spinalis (ribeye cap), hand cut and trimmed. Tomahawks are cut to order.
Seafood
We buy frozen-at-sea (FAS) seafood from the country's most reputable restaurant distributors. Much of it is sashimi grade.
Poultry
North Carolina chicken: 100% all natural, air chilled, never given hormones, antibiotics or artificial growth stimulants.
Pork
Heritage breeds only: Kurobuta Berkshire and family-farm Duroc, known for deep color and marbling.
Chef made
Crab cakes, Beef Wellington and entrées made by hand by our favorite local Atlanta chef.
Special requests
We have access to thousands of items beyond our menu. Fresh-cut steaks are available by special order in 24 to 48 hours.
Frozen at its peak beats "fresh" that has traveled for days
Much of the "fresh" fish at a seafood counter was frozen at some point and then thawed for display. Our seafood is frozen at sea, often within hours of the catch, and stays frozen until you thaw it.
- Vacuum sealing keeps out air and prevents freezer burn.
- Food kept at 0°F stays safe indefinitely, according to the USDA. Our shelf-life dates are about peak quality.
- You thaw exactly the portions you need, with no waste.
Guides from our kitchen
Taste the difference at your next dinner
Order online or call or text us for a custom order. Delivery is a flat $14.95 across the Atlanta area, typically on Tuesdays and Thursdays.