We are Rhode Island’s only whole animal butchery, founded out of a desire to support small-scale agriculture and to eat really good meat.

Our aim is to connect more kitchens across the state with consistent access to quality local meat.

We were founded in 2024 by Jimmy Fleming, who prior had spent years working on farms, in abattoirs, and across our vibrant regional food system.

We believe that our region needs more options when it comes to meat processing, and that cooks across the state need easier access to great local meat products. Through our work, we hope to statisfy both of these needs and, in the process, improve the resiliency of our regional food system.

Our Philosophy

We are passionate advocates for a healthy, dynamic regional food system.

All of our meat is sourced from small-scale producers across New England. We try to curate the best meat that this region has to offer for you.

We only source from farmers we know well, people who have become friends, mentors, and sources of endless inspiration. All of the farmers we work with care deeply for their animals and provide them good lives. They are also experts at raising livestock.

In these relationships, there is no mystery middleman. Every dollar spent buying our meat is a dollar spent supporting small farming in our region. We are but a bridge between the worlds of agriculture and good cooking.

We are a whole animal butchery, meaning we buy the whole carcass and cut everything ourselves. We also make all sausages, charcuterie, and other meat products ourselves. We take great pride in carrying on the traditions of old world butchery in New England.

Through our work, we hope to bring you a little closer to your food and the people who help produce it. We hope you can eat some good food along the way too.

What Makes Our Meat So Good?

  • Everything is dry-aged

    We age whole carcasses: beef for 21 to 27 days, pork and lamb for 10 to 14. It's slower and more demanding but ultimately brings out the best flavors and texture. Great meat deserves to be treated as such.

  • Our sausage is made by hand

    Old-world techniques, time-honored flavor profiles, and only the best cuts of each animal going into the mix. No fillers, no shortcuts.

  • We take great pride in our grind

    Every batch is single-source — one animal in, ground meat out. No Frankenstein blends, no mystery meat. We pull out the tough bits, dial in the fat ratio, and grind fresh. It's the kind of grind that makes every meal shine.

  • We only source restaurant-quality animals

    The farmers we partner with also supply some of the best kitchens in Rhode Island, New York City, and Boston. Eat what the best chefs are eating.

  • We butcher whole animals

    We offer many different delicious cuts that you won't find at most grocers or meat markets, things like beef bavette steaks, pork secreto, and boneless lamb saddle roasts. Our customers enjoy improving their cooking repetoire while eats lots of delicious new cuts each month.

  • We are always thinking of you

    We always keep the experience of cooking and eating our meat at the top of mind while butchering for our customers. This informs what we cut, how we cut it, and what we send to our customers. Life is difficult, eating great meat doesn't have to be.

More Information on Meat Shares