From the ranch to your table in one morning
No warehouse, no boxed meat, no middle step. Whole animals hang in our cooler on Third Street and are cut to your order the day it reaches your door.
Three steps, every day
Pick your cuts
Choose from the morning board and your delivery window.
We cut at four
Broken down by hand at Third Street, sealed at 2C.
At your door by six
Handed over, never left on a step. Traceable by lot.
What happens to your order
The board is set
The cutter walks the cooler and writes the morning board from what is hanging: which primals are ready, which lots have run out.
You order
Pick cuts, thickness and a window. Orders placed by noon make the same day windows; later ones roll to the next morning.
Cut to the order
Each order is broken down by hand at Third Street, trimmed to the note you left, weighed and priced to the gram. The last same day orders are on the block by four.
Sealed at 2C
Vacuum sealed, paper wrapped, tagged with the lot number and packed in an insulated box with two gel packs.
On the van
Our own drivers, our own vans, one neighbourhood at a time. You get a message when the van is two stops away.
Handed over
Into your hands, never left on a step. If nobody is home, the box comes back to the cooler and we call you.
What we will not compromise
Zabiha, by hand
Every animal is slaughtered by hand with the name of God pronounced, under HFSAA certificate 0412. No stunning, no machine slaughter.
One animal, one lot
Each animal gets a lot number at the ranch. It follows every cut to your door, printed on the tag, so you can trace what you ate.
Never above 4C
From the hanging cooler to the van, the cold chain is logged. Boxes leave at 2C with two gel packs and arrive under 4C.
Whole animals
We buy whole animals and break them ourselves, so the board changes with what is hanging and nothing is bought in boxed.
Twelve neighbourhoods, five windows a day
Our own drivers and vans, from Santa Monica to Sherman Oaks. Free from $250, otherwise $14, and always into your hands.