MEAT SHARE

Restaurant-quality local meat delivered straight to your kitchen, every month.

The Meat Share is your connection to the highest quality meat from small farms across our region.

Restaurant-quality cuts of meat available in your kitchen whenever you need them.

Reserve Your Share
Reserve Your Share

Everything we offer is skillfully cut by hand by our small team of whole animal butchers.

We source thoughtfully and we aim to foster a deeper connection between you, your food, and our vibrant food system.

Real Farmers, Real Butchers, Really Good Meat

Join April's Meat Share
Join April's Meat Share

How It Works

  • We offer monthly shares of hand-cut local meats (beef, pork, lamb) and meat products, such as sausages, broths, rillettes, lard and more. Each monthly share contains a curated mix of these products.

    Share Sizes & Pricing:
    Petite (5-6 lbs) - $95/month
    Classic (10-11 lbs) - $180/month

    An example of a possible Petite Share:

    • 1 lb ground beef

    • 1 lb artisan pork sausage

    • 1-2 lbs dry-aged beef steak/roast

    • 1-2 lbs dry-aged pork steak/roast

    • 8 oz. beef tallow

    or

    • 1 lb. ground pork

    • 1 lb. lamb & beef merguez sausage

    • 1 pint Meath Broth

    • 8 oz. pork rillettes

    • 1 lb. dry-aged beef steak

    • 1 lb. dry-aged pork chops

    Classic Shares will receive the same curated mix of products, just more of them.

  • We partner with other local retailers as a pickup point for all shareholders, as well as free direct delivery for Classic Shares.

    Current Pickup Locations:

    • Campus Fine Wines (Providence)

    • Stock Culinary Goods (Providence)

    • Sawyer’s Market (Providence)

    • Edgewood Cheese Shop (Cranston)

    • Brightside Seafood Market (Narraganset)

    • Utility (Middletown)

  • Your meat will come vacuum sealed and blast-frozen, assuring high quality food that will be ready whenever you need it.

    We are always available via email for questions about cuts, cooking tips, and anything else on your mind!

April Shares Available Now
April Shares Available Now

Why The Meat Share?

  • We only source the highest quality meat from regional producers whom we know well personally.

    Our aim is to connect you with the best meat that our region has to offer.

  • We exclusively work with small-scale family farmers, as we believe that diversified small-scale local agriculture is an important asset to all communities.

    We aim to champion the small farmer and support the growth and resilience of local food production.

  • The animals we source are raised with care and respect, by farmers practicing high standards of animal husbandry. We vet every producer we work with and know first-hand where the animals lived, what they ate, and how far they roamed.

    We work with small regional abattoirs who we know to apply the same principles of love and respect up to the moment of slaughter.

    Our practice is rooted in our love of food and respect for the animals, and every aspect of our business has been built upon these foundations.

  • It is our responsibility to use every part of the animal, which we try to do with every animal we source. Thus is the wonderful, rewarding challenge of whole-animal butchery. The ultimate respect we can pay to the animal and our planet is to ensure that nothing goes to waste.

Start Cooking With Better Meat
Start Cooking With Better Meat

FAQ’s

  • Each package consists of curated hand-cut meat, charcuterie, and processed meat products. The meat consists of beef, pork, and lamb products but can be amended according to your tastes.

    An example of what a Medium Table box might look like one month:

    • 2 lb of beef steaks (ribeye, ranch steak, petite tender, merlot, toro, etc.) 

    • 1 lb of beef stew (shoulder, chuck, top round, sirloin, etc.)

    • 2 lb of pork roast (boston butt, collar, top round, sirloin tip, etc.)

    • 1 lb of lamb cuts (blade chops, rib chops, rolled belly, etc.)

    • 1 lb of single-source ground beef

    • 1 lb of sausage 

    • 1 lb of craft charcuterie (rillette, pate, terrine, etc.) 

    • 1 pint of clarified beef stock

    • 8 oz. of fresh rendered pork lard

  • All of the animals are sourced from small farms across New England. Most of our farmers are from Rhode Island or Massachusetts, with a handful along the state border in Connecticut and New York.

    Every piece of meat will have the animal origin listed on the label, ensuring you always know where your meat was raised.

  • Yes! Just email us and we're happy to take into account any dietary, religious, or taste preferences.

  • Yes! We currently offer private classes and demos for both the home kitchen and professional kitchen. We hope to do more public-facing classes this winter.

Buy Share
Buy Share

Policies