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For chefs who want the farm on the menu.

Build a purchasing program around individual cuts, rotating specials, whole primals or whole-animal utilization.

Buy rib, loin, sirloin, chuck and other primals and control fabrication in your kitchen.

Reserve repeat quantities of high-use cuts such as ground beef, ribeye, strip, short ribs, lamb rack and shoulder.

Pair premium center-of-plate cuts with braises, sausages, stock and offal dishes to use more of each animal.