Texas Cut & Catch opened in 2016 with a single cold room and a standing order from one ranch. We now buy whole carcasses from four Texas ranches every week and break every one of them down in house.

Working whole-animal is slower and it constrains what we can sell on any given day, but it's the only way to know exactly what you're buying. It also means our sausage, our ground and our charcuterie are made from our own trim rather than someone else's offcuts.

The fish side works the same way. We buy off day boats on two ports, take whatever came in that morning, and fillet it in the shop. If it isn't in the case, it's because it wasn't landed.