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When I look at a piece of meat, I don’t consider how I want to cook it. I consider how it should be cooked. Every muscle had a job. And that job matters more than any recipe ever will. Because, let's face it. Some cuts are tough and others aren't. Load-Bearing Cuts Are Tough Here’s a simple illustration. Go ahead and try it. Hold your right arm straight out in front of you. Now reach across with your left hand and feel your right shoulder. It’s firm, right? You’re activati

When I hear the word “yield,” I don’t think percentages. I think disparity. There are two tri-tips on a cow. Two seven-bone rib roasts. Two briskets. Two tenderloins. Certain cuts are naturally limited, no matter how large the animal is. Hi Yield, from my perspective, isn’t just about how much meat an animal produces. It’s about how unevenly that meat is distributed. ⸻ The Other Side of the Animal Most people don’t think about this part. A cow does not turn into steaks. It tu

Every so often someone will look at the case and ask, “Why is that steak $X and this one $Y if they both come from the same animal?” It’s a fair question. The short answer is that not all parts of an animal are produced in equal amounts, and not all parts are demanded equally. That’s where things get interesting. ⸻ Let’s Start With Filet Mignon Filet mignon is the easiest example. It is, anatomically, the most tender muscle on the cow. That’s not marketing. That’s just how th

Perception is powerful. It shapes how we see the world, and it shapes how we see meat.

One of the most common questions we hear is, “Do you have anything else in the back?” It is a reasonable question. Most Supermarkets operate with significant storage space and excess inventory. If something is missing from the case, there is often more of it waiting behind a door. That's just not how we operate. We exercise what I like to call 'inventory discipline. ⸻ There Is No Hidden Abundance Early on, someone in the industry asked me, “Why don’t you have a walk-in?” M

Sometimes “expensive” isn’t a comparison to a known number. It’s a comparison to an assumption.

The Word Is Broad. The Realities Are Varied. The word “butcher” sounds simple. It means someone who cuts meat for a living. That’s technically true. But like most trades, it exists on a spectrum. If someone thinks about our shop, they might picture trimming steaks or grinding beef. Move upstream and you’re breaking down primals or quarters. Go further and you’re talking about harvesting. That’s a different category entirely. It deserves respect. The word is broad. The realiti

Before this became my life, I was working for a microphone company...