BROOKLYN · WHOLE-PREY PET OFFERINGS
We prepare the butcher building blocks from whole-prey cuts. You finish the bowl from your fridge.
Cold bone-saw beef trim.
Raw pork rib bones.
Beef liver and kidney.
Held continuously below zero until service.
Raw pork rib bones.
Beef liver and kidney.
Held continuously below zero until service.
SOURCING STANDARD
Whole butcher cuts from USDA inspected regional facilities. Zero heat extrusion, zero synthetic binders, zero water plumping.
Whole butcher cuts from USDA inspected regional facilities. Zero heat extrusion, zero synthetic binders, zero water plumping.
COLD CHAIN STANDARD
Continuous holding at −8°F to −1°F across prep, transit, and cold staging.
Continuous holding at −8°F to −1°F across prep, transit, and cold staging.