Whole animals and primals to a short list of DFW kitchens. Standing orders, transparent pricing, a phone number that goes to the founder for the first year of any account. Harvest Tuesday. Delivery Wednesday morning. We open one new account a quarter and decline the rest — not to be difficult, but because we'd rather feed three kitchens well than thirty kitchens badly.
We harvest Tuesday morning at the on-farm processor. Deliveries hit DFW kitchens Wednesday between 6 and 11 a.m. You set the standing order with the wholesale lead, you adjust week to week by Sunday night, and the same primals come off the same animals every cycle. No surprises and no swaps without a phone call first.
Greens and mushrooms join the Wednesday truck when the Tyler facility commissions in 2027 — until then it's protein and eggs.
| Black Angus Ribeye Primal | /lb · cut to spec | $28 |
| Black Angus NY Strip | /lb · cut to spec | $24 |
| Black Angus Brisket | /lb · packer | $8.50 |
| Black Angus Ground Chuck | /lb · 10lb min | $10 |
| Heritage Pork Belly | /lb · skin-on · Berkshire / Tamworth | $11 |
| Heritage Bacon Slab | /lb · uncut · house cure | $12 |
| Whole Pastured Chicken | /lb · 4-5lb avg | $5.50 |
| Pastured Eggs | /dozen · case 15doz | $5.50 |
| Sunflower Microgreens | /lb · cut to order | $26 |
| Lion's Mane | /lb · cut to order | $16 |
A short list by design. Two active accounts on standing orders, one in soft launch. We'll add the next when the herd math says we've got the supply, not before. List updated the week each account ships.
We onboard about one new restaurant a quarter. Tell us about your kitchen and we'll set up a tasting.
Talk to Wholesale →