Artisan Abbatoir:
All of our beef is butchered right on the ranch in our very own state-inspected packing house. This means much less stress to the animals since they live and mingle within yards of it: no new smells, sights and sounds to frighten them. They are butchered humanely with a full-kill, captive bolt gun which renders them completely senseless. We butcher an average of 5-8 animals a week, a small enough throughput to allow us to take our time and do things in a clean, unhurried, old-fashioned manner. Our in-house butcher cuts slowly and carefully; taking the time to optimize each animal and showcase the merits of grassfed beef.
Butchering:
Butchery as an art has largely disappeared over the past century as the meat industy has consolidated and mechanized. Small-scale local butchers are really a relic of the past. Luckily, consumers seem to miss them and there is newfound interest in both learning the trade and supporting their lost art.
Our butchers work right on the ranch. Skilled kill-floor and cutting-room operators with a passion for grassfed animals and bringing the soul, the terroir, of real pastured animals to discerning palates everywhere.
Our butchers work right on the ranch. Skilled kill-floor and cutting-room operators with a passion for grassfed animals and bringing the soul, the terroir, of real pastured animals to discerning palates everywhere.
