Manzo invites you to discover the ultimate in a made-to-order experience that unites our uncompromising craft with your personal vision.
From the animal’s feed and finish to the way each muscle is cut and allocated to your home, every detail is tailored to you. Shape the flavor profile, specify the balance of steaks, roasts, ground, and bone, and design your heirloom trunk and delivery cadence to suit your life. This is Fassone, commissioned - not purchased - crafted as a singular expression of your taste. Reservations start at $25,000.00 USD.
whole animal reservations
the process
Reserving a whole Fassone bull with Manzo is less like placing an order and more like commissioning a one-of-one work of craft. Each animal is spoken for in advance, raised and finished according to your specifications, and delivered in stages that suit your life.
Lead time for a whole animal commission is approximately 6–12 months. Availability is strictly limited.
the initial conversation & reservation
Your journey begins with a private consultation with the owners. Together, we discuss how you cook and any performance or nutritional goals. Based on this, we recommend the ideal program and confirm your reservation of a whole Fassone animal.
At this point, your bull is effectively “named” for you. From here forward, every decision we make is in service of your table.
designing the feed and finish
Before we ever talk about flavor, we start with the animal’s well-being.
Manzo has invested years working alongside veterinarians, animal nutritionists, and our meat scientist, Dr. Phil Bass, to develop a feeding program that protects our cattle’s rumen, minimizing stress, and supporting steady, robust health. The core ration is non-negotiable. It is the foundation that ensures the animal thrives and that the meat retains its naturally lean, tender character.
Within this carefully calibrated framework, your preferences come into play.
Working directly with Manzo, you can explore nuanced adjustments. For example, gently steering the profile toward a subtly sweeter expression, always within parameters that respect the animal’s physiology and long-term health. We consult our experts at every step to ensure that any refinement in feed or finish enhances flavor and nutrition without compromising rumen function or welfare.
In this way, your Fassone is not simply customized; it is co-designed with a team of specialists, where animal health leads and flavor becomes the elegant, final layer.
trunk design
While your animal finishes, we design how it will arrive.
You’ll collaborate with Manzo to specify your custom wood trunk:
Choice of woods such as cherry, walnut, or oak
Interior fabrics and layout reflecting your passion, home, cellar, or service style
Optional details that make the trunk a true heirloom object
This trunk will cradle your first shipment of beef and remain a lasting artifact of your commission long after the initial allocations are enjoyed.
cutting plan with Dr. Phil Bass
As harvest approaches, your attention shifts from raising to butchery.
You’ll be introduced directly to Dr. Phil Bass, Manzo’s consulting meat scientist, to develop a cutting plan that matches your culinary ambitions:
Balance of steaks, roasts, ground, and bone
Inclusion of Piemonte-style cuts rarely seen in North America
Portion sizes that fit your preferred cooking methods and storage
Together with our butchers, Dr. Bass ensures that the unique muscle structure of Fassone is expressed to its fullest potential in your kitchen.
harvest and butchery access
When the time comes, your Fassone is harvested at a USDA-inspected facility with whom we maintain a direct, long-term relationship.
You are warmly invited to:
Visit the facility during harvest
Observe the butchery process
Witness the transformation from animal to primals and finished cuts
For many clients, this moment - transparent, respectful, and precise - becomes a defining part of their connection to the herd and to the craft.
Your beef will be ready approximately three weeks after harvest.
“People think all the steaks are the same, or all cuts of beef are the same. But they’re not really at all, you know?
As far as what they’re doing up there [in Spokane] there’s no stress for the animal, their care across the board is just better. Yeah you can have free range, but they’re treating the basics like it’s Wagyu and you can tell.
I think Manzo beef is just extraordinary. I think it’s a glorious thing that this animal just looks like a goddess in and of itself. They look like queens and kings. They have the long eye, they have the skin of, like, gold, and I mean when you can see a coat on an animal look like that you know on the inside through their body of their digestive system it’s working in a proper way. So it’s just like, wow.”
— Joseph Joudi Saady’s (aka Chef Jojo), @grandmasterchefjojo