Mark and Nathan’s goal is to show chefs and restaurateurs alike the advantages of purchasing subprimals of beef rather than bringing in pre-cut steaks. Not only can this style of butchery decrease costs, and increase utilization, it can provide the chef with creative options they might otherwise have. It can be an opportunity to differentiate within the marketplace and have your restaurant stand out amongst the masses.

Featured subprimals will include:

Whole Tenderloin

Boneless Ribeye

Bone-In Rib