Monthly Curation
The Cut Selection
Each month we select two to four cuts from our partner ranches. Every cut ships with a provenance card — the rancher, the breed, the ranch, the finishing method, the dry-age, and how to cook it. This is the archive.
June 2026
Current BoxThe Summer Reserve
June brings the height of the grazing season — animals that have spent the spring on native grasses, building condition before the summer dry. This month's selection draws from two ranches and three cuts, each chosen for what the season produces best.
3 Cuts This Month
USDA Prime
Bone-In Ribeye
Breed
Black Angus
Rancher
Novy Family Ranches
Dry Age
28 days
Harvest
May 2026
USDA Prime
Flat Iron
Breed
Black Angus & Hereford Cross
Rancher
Stemple Creek Ranch
Dry Age
21 days
Harvest
May 2026
USDA Prime
Short Rib
Breed
Black Angus
Rancher
Novy Family Ranches
Dry Age
Wet-aged 14 days
Harvest
May 2026
Included in Every Box
The Provenance Card
Every box ships with a printed provenance card for each cut — the rancher's name, the breed, the ranch location, the finishing method, the dry-age duration, the harvest date, and cooking notes written specifically for that cut. It is not a marketing insert. It is the documentation of where your food came from.
The Process
How the Selection Works
01
We Visit the Ranch
Each month begins with a visit to our partner ranches to evaluate the animals that are ready for harvest. We assess condition, marbling development, and finishing progress in person.
02
We Select the Cuts
From the animals we approve, we select two to four cuts based on what the season and the ranch produce best. The selection changes every month because the animals change every month.
03
We Dry-Age to Standard
Every cut is dry-aged to our specification — a minimum of 21 days for most cuts, longer for those that benefit from extended aging. The dry-age duration is documented on the provenance card.
04
We Ship with the Story
Each box ships with a provenance card for every cut. The card contains everything you need to know about what you are cooking and where it came from.
Membership
Receive Next Month's Selection.
Members receive the current month's selection with full provenance documentation. New cohorts open throughout the year.