From nose to toes, our butchers break down whole animals, doing their best to eliminate waste along the way. This approach offers many benefits, the most important of which is sustainability. Farmers don’t just raise pork chops and brisket, they raise whole pigs and steers. Using the entire animal creates less food waste and helps us build a more sustainable food system overall. All of our meats are sourced from within a 250 mile radius, and raised on open pastures. This goes above and beyond grass-fed and we believe that just like wine, the taste of the terroir is notable!