Small farms.
Against mass production
We visit small farms and we discuss with passionate farmers every day.
Why they are following this particular diet? How can we improve the growing conditions of their livestocks? What they fed?
Stress free
Antibiotic free
Hormone free
It is vital how you treat your livestock.
How you protect your livestock from the rain? From the snow? Do you care?
Moreover, a sustainable farming is to grow the food of your livestock in your own land instead of buying the food for them. So, you know what you fed your herd.
Nowadays the most races are crossed, because of commercial needs.
They wanted to achieve higher yield rate, in less months.
But, there are some small farms all over the world, who still have really, really rare races. In fact, they tend to disappear. We encourage and support those farmers with long term cooperations.
We process the meat in small variety cuts.
Boneless cuts have longer expiry date. Longer expiry dates, means more odds to achieve zero wastage.
So, all the cuts we offer are boneless.
We want to give you the chance to try the more possible cuts at a standard weight. Not only known cuts but unknown also.
We use vacuum to extend shelf life for you.
We store the meat at 0-2 degrees. Only fresh, never frozen. The cooling element that keep your products at the right temperature is natural and magical. It is water! And you can use it over and over again.
The boxes are from recycled paper.
We have door to door delivery option.
Usually it takes 1-3 business days to deliver.
We suggest you to choose fresh option to maximize your experience. Blast freezing option is available also.
We want to push the prices as much as we can, so we can make it affordable to almost everyone.
The way we keep the prices affordable is by making our transactions, buyings, sales directly with nobody in between.
E-commerce allows us to have lower costs in comparison with physical stores.
Through e-commerce we can have access in all over the world. It would be way more expensive to achieve it with physical stores.
HACCP and ISO are important of course but it is not enough.
We are working beyond that. Knives are sterilized each time they slice a different part.
The facilities are disinfected twice, every single day, so bacteria do not grow. The result is Better quality. Longer expiry date.