We know the animal.
We know the farmer.
We know the cut.
Every carcass that comes through our doors is traced to its pasture. Every cut is broken down by hand on maple blocks worn smooth from decades of blade work. Come in. We already know your order.
Upcoming Events
Every session is capped at 16 people. You will leave with your hands dirty, your knife sharper, and a box of cuts.
Whole-Hog Breakdown
Friday Night Fire
Dawn on the Pasture
Dry-Age Lab
Private Bookings
Host your team, stag, or supper club behind the counter. We build the menu around what's hanging that week.
Enquire NowThe Cuts
Each detail shot links to the class where you'll learn it. Hover to read what you're looking at.
We Know
the Farmer.
Every carcass that comes through our door has a name on the invoice — not a commodity code. We visit every farm. Annually.
Hollow Creek Farm
Berkshire, MA
Ridgeback Ranch
Vermont
Saltgrass Pastures
Cape Cod, MA
What Our Regulars Say
"I've been sourcing from Cleaver for three years. The dry-aged Wagyu they bring in from Ridgeback is the only beef I'll put on a tasting menu. You can taste the pasture."
"Took the whole-hog class with my brother-in-law. We got there at nine, left at two with a full box of cuts we'd broken down ourselves. Best Saturday I've had in years."
"They crown-tied my Christmas roast and had it oven-ready with a herb butter tucked under the cap. The family thought I'd spent all day in the kitchen."
Reserve
Your Block.
Sessions fill fast. We keep classes small on purpose — twelve people, one butcher, one animal. You get the counter space, the conversation, and the cuts.
Reserve Your Block
Fill in your details and pick your session. We'll confirm within 24 hours.