Most restaurant menus are written backwards. The cuts are chosen, the supplier is told what to send, and the trim is paid for and discarded. A menu that starts with the carcass tells a different story. Plates that suit the meat, prices that suit the trade, and a kitchen that uses the whole animal.

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WHAT WE BRING

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Hunters Moon takes butchery and charcuterie experience straight into the kitchen. Steve runs Mesita, a tapas restaurant in Topsham, so the operational side of foodservice is daily ground for him. Rich is the man behind the carcass work. Together we help kitchens move from portion cut steak to primals, sides or whole animals, with the menu, the staff and the kit to make it pay.

 

 

WHAT WE DO

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• Menu development driven by carcass yield, season and supplier relationship

• Whole carcass purchasing programmes with breakdown training for kitchen teams

• Secondary cut menu engineering with Denver, Flat Iron, Bavette, Tri Tip, hanger and more

• In house charcuterie and cured meat programmes for slow weeks and front of house display

• Kitchen design and equipment specification for breakdown, curing and cold storage

• Staff training in knife skills, food safety and HACCP

 

 

WHY IT WORKS

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A kitchen that breaks its own meat eats better, costs less and tells a better story. Diners can taste the difference between a portion that arrived in a vacuum bag and one that was cut that morning. The carcass becomes an asset, not a problem to schedule around.

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If you want to serve better meat at a better margin, this is exactly the conversation we like having.