A farm name on your menu, and the supply to back it up.
You can say pasture-raised. You can say local. You cannot say Dublin, Georgia, and name the farm unless the farm is actually one farm.
Every animal we sell was raised on our pasture and broken down in our own butcher shop. We cut it, portion it, and deliver it. If a guest asks your server where the beef came from, the answer is a place, not a category.
6 DAYS A WEEK
Delivery to your kitchen
7 DAYS A WEEK
Will call pickup
Running low before service? Call (404) 663-6842.
What you get
We are your butcher
Every animal is broken down and cut in house by our team. No middleman between the cut and your kitchen.
Whole animal butchery program
Take the animal, not the cut. Ribeyes and shanks, bones and tongue, at whole-animal economics. That's where your food-cost edge lives.
Cut to your spec
Portion sizes, trim, and thickness built around your menu, so every plate holds the same week to week.
6-day delivery
Delivery six days a week, so you order for the week you're actually running.
7-day will call
Pick up seven days a week when the walk-in runs short.
A consultation built from your menu
We sit down with your actual menu and work out which cuts go where before anything is confirmed.
Whole Animal Butchery Program
We bring in the whole animal and butcher it in house. You get every cut, from the steaks to the bones and offal, plus a plan for where each one lands on your menu. The coverage tool shows exactly what your kitchen would receive.
See the Whole Animal Program
Contact us
Send your details and our team will respond within two business days to confirm availability, pricing, and delivery.