Farmers, Butchers, and Chefs:
A Conversation in Every Cut

At most grocery stores, meat is a commodity—a box of vacuum-sealed plastic that arrives on a truck, ordered from a faceless catalog. At Pullman Market, we believe the heartbeat of a great butcher program is collaboration. We don't just place orders; we treat our ranchers and chefs as partners in a continuous, passionate conversation.

It Starts at the Source

The "Microclimate" of Meat

We work directly with Texas families because we understand that every ranch is different. As our head butcher Matt notes, every farm has its own "microclimate." We respect these nuances by partnering with ranchers who are obsessed with the details. Meet some of our favorites below:

• Yonder Way Farm (Fayetteville, TX): It’s not just about beef. We partner with Jason and Lynsey Kramer, who raise heritage Black Berkshire hogs on open pastures. Unlike industrial pork, these animals forage and live outdoors. We bring in 10–14 whole pigs every other week, and because they are raised right, the meat has incredible marbling and a deep, rich flavor you simply can't find in conventional pork.

• La Babia Cattle Co. (Pleasanton, TX): If you love a classic, robust steakhouse flavor, this is it. La Babia has a ranching history that dates back 250 years. They produce incredible Upper Choice and Prime Angus beef with 6–12% intramuscular fat. We are currently the only retail butcher shop that carries their beef, making it a truly exclusive experience.

• Peeler Farms (Floresville, TX): We work with Jason and Mariana Peeler because they value the full ecosystem. Their Certified Red Akaushi Wagyu is antibiotic-free, hormone-free, and remarkably, the grains they use for feed are sourced from within 150 miles of the farm.

• Startz Cattle Company (Floresville, TX): Aaron Startz and his family are fourth-generation ranchers who use advanced ultrasound technology to track marbling and genetics at key growth stages, ensuring that the beef is consistently top-tier before it ever leaves the ranch.

• Long Hill Wagyu (Luling, TX): This herd of 100% pure black Wagyu cattle is pasture-raised, grass-fed, never given growth hormones, steroids or unnecessary antibiotics. Oliva Landon and her husband conduct research to ensure that they are helping the herd be their most nutritious while living happily and freely on the grassland of Luling.

The Butcher as a "Tool" for the Chef

This collaboration doesn't stop at the loading dock. It extends directly into our own kitchens. Our butcher shop cuts the meat for all the on-site restaurants, including Fife & Farro, Mezquite, and Michelin-awarded Isidore.

We don't just hand them a steak and walk away. We develop products together—whether it is perfecting dry-aged steak at Isidore or dialing back black pepper by 0.2% in our butcher's meatballs at Fife and Farro- the chefs and butchers are a team.

Why This Matters for You

When you shop at our counter, you are getting access to extremely high-quality meat that is raised within 200 miles of our doors by passionate and dedicated ranchers. These are the exact same restaurant-quality proteins used by the professional chefs in our award-winning restaurants.

You can buy the same Yonder Way pork chops or Peeler Wagyu that are served at Michelin restaurants just a few feet away. It’s a level of connection—from the soil on the ranch to the plate on your table—that is truly unique to Pullman Market.