Local farms
Every animal comes from four family farms within 30 miles. We know them by name.
Iron & Ember butcher: Fresh cutPrime meat
A neighbourhood butcher and smokehouse. Grass-fed beef, heritage pork and Saturday brisket, cut to order.
Dry-aged beefHeritage porkHouse sausagesSmoked brisket
Cut to orderAsk the butcherPickup in 2 hoursBones for your dog
Hill Farm, 12 mi
500 g
The counter
$29
Pick your cut
Ribeye
Dry-aged 45 days. Rich, buttery, big marbling.
1
Butcher's tip: salt it the night before, sear hard, then rest it for 8 minutes.
Doneness guide
How do you like it?
Slide to your perfect steak. We'll tell you the pull temperature and roughly how long a 3 cm ribeye needs per side.
RareMed-rareMediumMed-wellWell
Pull at57°C
Per side4 min
Butcher saysJuicy
57°C · Medium
Farm to block
How we do it
Dry-aged
Beef hangs 28 to 45 days in our salt-block chamber for deeper flavour.
Hand-cut
Cut to the thickness you want, while you wait or ready for pickup.
Wrapped warm
Butcher paper, twine and a handwritten cooking note in every bag.
Sells out by 1pmThe smokehouse
Saturday smoke
Every Friday night the pit gets lit. By Saturday morning there's oak-smoked brisket, ribs and pulled pork, sold by the pound until it's gone.
- Brisket$32 / lb
- Pork ribs$24 / rack
- Pulled pork$18 / lb
- Burnt endsAsk nicely
Regulars say
Straight from the block
Tap the stack to shuffle. Over 2,300 regulars and counting.
Best ribeye I've ever cooked. The note on the bag even told me how.
— Marcus T.Saturday brisket is a religion in our house now.
— Priya & SamThey cut my tomahawk while I waited and gave the dog a bone.
— Dee L.The sausages put every supermarket to shame. No fillers, all flavour.
— Jonah K.Tap to shuffle ↻
Visit the shop
88 Forge Street
Come say hi
88 Forge Street