Meet the ranch behind the ribeye
Aug 8, 2026 · 1 min read
Ninety minutes south east of the restaurant, a family herd that has not changed hands in four generations.
Every Thursday a refrigerated van pulls into the alley with two forequarters and whatever else was ready. It comes from a herd outside Lockhart that has been in the same family since 1911.
Whole animal, every week
Buying this way means we get the cuts nobody asks for along with the ones everybody does. That is where the burger comes from, and the short rib, and half the things that appear as a special without warning.
It also means we cannot always have the ribeye. When it runs out on a Saturday it is genuinely gone.
Ageing
Loins go into the cabinet for forty five days. Any longer and the funk starts to walk over the fire, any shorter and it tastes flat next to everything else on the plate.
