the technique
Justin and Lauren rebuilt everything from first principles. They set aside conventional feeding dogma and began with a single question: what creates the most extraordinary eating experience with the greatest health benefit for the person at the table? From that answer, they worked backwards - through harvest, fabrication, flavor, and, finally, how they feed the animals.
Together with an animal nutritionist, they designed a ration that respects the specific needs of Fassone cattle and supports a clean, nuanced flavor profile. Their Fassone bulls are finished on peas, pressed wine grapes, garbanzo beans, lentils, oats, barley, hard red winter wheat, and timothy and orchard grass. For select whole-animal reservations, they now also incorporate hazelnuts, walnuts, apples, and carrots to reflect a client’s preferences.
The result is a feeding program and butchery style that feels old-world in spirit yet quietly modern in its design: precise, restrained, and devoted to revealing Fassone’s natural tenderness and purity, rather than ever masking it.
grading + tenderness
Tenderness isn’t marketing hype. It’s measurable. Independent laboratory studies using the Warner-Bratzler Shear Force test found our Fassone strip loin scored just 1.26 kgf, and the top round 1.52 kgf — it takes about half as much force to cut through a Manzo Fassone strip as it does through Wagyu, and two to three times less force than typical Angus. Even the “tough” muscles on a Fassone are testing as tender as – or more tender than – most breeds’ best steaks.
Fassone achieves extraordinary tenderness through muscle-fiber geometry, not intramuscular fat, delivering unmatched texture with tuna-level leanness.