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Flanks to fillets

Flanks to fillets


Master Butcher Joe Figliomeni leads our team of butchers in a mission to cut the finest sides, hocks, cheeks, loins, rounds and more. Our philosophy is simple: we pick from the best, house dry-age our beef, and serve up unique cuts that you won't find anywhere else.


Angus Beef Rib Roast

Angus Beef Rib Roast

Preferring to spend time over a spit gives The Rotisserist a chance to discover their inner primal chic. Naturally marbled and dry-aged for tenderness and great taste. Enhance the experience by creating a jus for the roast.

Angus Beef Rib Roast

Chef's Recommendation

Our Angus beef is delicious sliced thinly the next day and served up on toasted baguette or tossed into a green salad with blue cheese. Save the rib bones for making stock.
Angus Beef Rib Roast