The baskets customers build most often, put together for you. Same cuts and same prices as the counter — the only difference is one tap instead of eight.
Seven days of cooking for four: chaps for stew, a whole capoon, matumbo and bones for stock.
A T-bone each, goat steak for the ones who do not eat beef, and chaps for the children.
Oxtail, cow hooves and goat head — the pot that sits on the fire all afternoon.
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