Why Some Cuts Sell Out and Why That’s A Good Thing

If you’ve gone to order your favourite cut and found it out of stock, you’re not alone. It happens. There’s a reason.

We work with whole carcasses. Nose-to-tail is not a marketing phrase. It’s the only way to honour an animal. That means some cuts sell out quickly while others take time. Keeping balance matters—because if we only supplied what’s popular, the rest would go to waste. That’s the industrial mindset. That’s meat treated as a commodity.

We refuse to play that game.

A few generations ago, things were different. Meat was precious. It was eaten less often, more slowly, and nothing was wasted. A chicken meant broth, bones, fat, offal, leftovers. An animal was stretched, not squandered. Families knew how to make every cut count.

Modern consumerism has warped that outlook. The supermarket shelf is stacked with identical cuts, wrapped in plastic, available on demand. We’re trained to expect endless choice, endless supply. But that illusion comes at a cost: industrial farming, waste on a vast scale, and the destruction of landscapes to satisfy uniform demand.

Our approach is the opposite. We source only from farmers working regeneratively. Farmers who use livestock to restore grasslands, rebuild soil health, and create diverse habitats. Farmers who understand animals as part of a system, not units of production. That means we’re selective. It means we don’t buy animals just to fill a gap.

So yes, sometimes your ribeye, lamb chops, or bacon won’t be there right away. But when they are, you know they’ve come from a farm where soils were alive, biodiversity thrived, and every part of the animal was respected.

Slower restocks aren’t an inconvenience. They’re integrity made visible. They’re a reminder that eating meat should be intentional, seasonal, and respectful—just as it was for our grandparents.

This is what it means to value food. This is what it means to eat differently.