We set up Beak to Tail because we wanted to work properly — with whole animals, broken down by hand, and used fully. Not just the popular cuts, but everything else too. That way of working keeps us close to the meat and away from factory systems we don’t believe in.

The counter changes because it has to. We work through animals as they come in, so what’s available reflects where we’re at that week. Some of it goes out raw, some of it we cook here — simple food, done carefully, using meat that hasn’t been pushed, rushed, or overworked.

That makes a difference. The meat cooks properly, tastes as it should, and behaves the way you expect it to. We care about where it comes from, but we’re more interested in what happens next: how it’s handled, how it’s cooked, and whether it gets used properly.

If you’re not sure what to buy or how to cook it, we’re always happy to talk it through.