Grass-Fed and Pasture-Raised: Our Sourcing Standards, Line by Line
Every standard the kitchen holds, written out plainly — produce, beef, chicken, seafood, dairy, eggs, herbs, fats and preservatives.
Why we publish the standard
'Healthy' and 'clean' are not standards. These are. If an ingredient does not meet the line below, it does not go in the kitchen — the dish comes off the menu instead.
The standards
- Organic produce — sourced weekly from certified organic growers and local Texas farms
- Grass-fed beef — pasture-finished, never grain-lot raised, never treated with hormones
- Pasture-raised chicken — birds raised outdoors on open pasture, air-chilled and hand-trimmed
- Wild caught seafood — line-caught and sustainably harvested, never farmed
- Organic dairy — whole milk, cultured butter and real cheese from organic herds
- Organic eggs — from small flocks a short drive from our kitchen
- Fresh herbs — cut the morning of the cook, never dried substitutes
- Fats — olive oil, avocado oil, grass-fed butter and tallow only
- No preservatives — nothing artificial, no dyes, no gums, no shelf-life chemistry
What the standard costs you in convenience
Real food without preservatives has a real shelf life: five to six days refrigerated. Bread goes stale because there is nothing in it to stop that. The menu changes weekly because the produce does. Those are the trade-offs, and we would rather name them than engineer them away.
Sourdough as the clearest example
Our loaf is organic flour, water, sea salt and a wild starter, long fermented and baked the day it ships. That is the whole ingredient list. The same starter becomes the English muffins in the breakfast sandwich and the croutons in the Caesar salad.