Buy the animal, not the cut.
Every kitchen buys ribeye. Nobody buys cheeks. That gap is why a distributor charges what it charges for the popular cuts — somebody has to absorb the rest of the animal, and they price it into what you order.
The Whole Animal Program moves that math onto your side of the table. You take the animal. You get the ribeyes at the same level as the shanks, the bones, the tongue, and the three hundred pounds of ground beef. Then we sit down with your menu and work out where the unfamiliar cuts go.
The coverage tool
See how much of the animal your kitchen is already using — and everything else you would receive.
Tap the cuts your kitchen currently uses. Tap again to untap.
You currently use 0 of 23 cuts
You would also receive:
Nose to tail
Beef Heart · Beef Cheeks · Beef Liver · Beef Kidneys · Beef Tongue
Steaks
Bone-in Ribeye · NY Strip · Tenderloin Filet · Flat Iron · Skirt Steak · Bavette · Flank Steak · Hanger Steak · Eye of Round
Roasts & braising
Brisket · Chuck Short Rib · Short Rib Plate · Chuck Roll · Beef Osso Buco
Ground
Ground Beef
Bones & broth
Femur Bones · Mixed Bones · Ox Tail
A whole cow also brings you 300 lbs of ground beef, 40 lbs of bone, and 5 cuts most kitchens never see.
Published yields
Whole Cow: 2 Brisket · 2 Chuck Short Rib · 4 Flat Iron · ~16 Osso Buco · 2 Chuck Roll · 2 Bone-in Ribeye Loin · 2 Short Rib Plate · 4 Skirt Steaks · 2 Bavette · 2 NY Strip Loins · 2 Eye of Round · 2 Tenderloin Filets · 2 Flank Steaks · 3 lbs Ox Tail · 30 lbs Mixed Bones · 10 lbs Femur Bones · 300 lbs Ground Beef · 1 Hanger Steak · 1 Heart · 2 Cheeks · Kidneys · Liver · Tongue
Whole Hog: 2 Shoulder · 2 Belly · 2 Rack Spare Ribs · 2 Rack Baby Back Ribs · 1 Boneless Loin or 2 Crown Roast Rack · 2 Tenderloin · 2 Whole Ham · 4 Trotters · 30 lbs Bones · ~12 Osso Buco or 2 Foreshank and 2 Hindshank · 40 lbs Ground Pork or Pork Trim · 1 Head · 1 Tail · 5 lbs Skin
Portions
Quarter · Half · Whole — available for both cow and hog.
Pricing is set per animal and per portion. Book a consultation and we will walk your menu and quote it.