- Weight
- 12–16 oz, cut to order
- Character
- Rich marbling. A generous fat cap.
- Cook
- A hot pan, a good crust, then time to rest.
- Price
- $28 / lb
Whole-animal butchery / Madison, WIThe counter journal / No. 01
Good meat. All of it.
The whole animal,or none of it.
01 / At the blockRibeye. Walnut. A little thyme.
From a good farm to a well-set table. We buy the whole animal, cut it here, and help you cook every part.
Interactive concept demo · fictional business.
All prices, farms and trading details are illustrative.
01 / The display case
Start with something good.
Six ways into dinner. Choose a cut for its character, cooking note and price.
The counter selection / 01—06
Cut to order.
A cooking note with every parcel.
Read the full cut register All six cuts / weights & prices
Beef
Ribeye
- Weight
- 12–16 oz, cut to order
- Character
- Rich marbling. A generous fat cap.
- Cook
- A hot pan, a good crust, then time to rest.
- Price
- $28 / lb
Beef
Chuck roast, tied
- Weight
- 3–4 lb
- Character
- Shoulder meat that rewards a slow cook.
- Cook
- Braise gently with vegetables until fork-tender.
- Price
- $11 / lb
Lamb
Lamb rib chops
- Weight
- 3–4 oz each
- Character
- Small, tender chops, cut from the rack.
- Cook
- A quick sear. Rosemary, lemon and a little salt.
- Price
- $24 / lb
Pork
Pork belly
- Weight
- 4–6 lb slab
- Character
- Skin on. Layers of meat and fat.
- Cook
- Roast slowly; finish hot for crisp skin.
- Price
- $9 / lb
Pork
Fennel sausages
- Weight
- Four links, about 1 lb
- Character
- Fresh pork, fennel seed and black pepper.
- Cook
- Brown gently, then cook through with onions.
- Price
- $10 / lb
Beef / Serving suggestion / beef meatballs
Ground beef
- Weight
- 1 lb and 5 lb packs
- Character
- An 80/20 grind from the whole animal.
- Cook
- Meatballs tonight. Ragù for the freezer.
- Price
- $9 / lb
An illustrative selection. Availability and prices are not live. Ask about bones, offal and the cuts beyond this case.
02 / Whole means whole
The rest is the point.
A good animal is more than its steaks. The shoulder becomes Sunday dinner. The trim becomes Thursday’s sausages. Everything needs a place.
40%
Steaks & roasts
60%
Other cuts, bones & trim
A conceptual split, not a measured carcass yield.
The monthly
intake
2steers a month
4hogs a month
6lambs a month
Three farms.
Every part considered.
03 / Fill the freezer
Buy once. Cook for a while.
A share of one animal, cut, wrapped and labelled. Good dinners start long before you turn on the stove.
Hanging weight is weighed before cutting; take-home weight is the wrapped meat you carry out. Prices are per share and include cutting and wrapping. All figures are illustrative.
At the workbench
A cut.
A name.
A sheet of paper.
Say freezer and we wrap it twice. The cut goes on the outside. Dinner goes home with you.
Paper, twine and a name on the outside.
04 / Before the counter
Three farms. 63 miles.
A name behind each animal. A short road to the shop. These are the sources in our fictional ledger.
Source 01 / Beef
24 miles
Kessler Ridge
Mount Horeb / Red Angus × Hereford
Grass through summer. Finished on the farm’s own corn.
Source 02 / Pork
41 miles
Hollow Creek
Blanchardville / Berkshire × Duroc
Outdoor-raised hogs. Belly, shoulder and the trim for our sausages.
Source 03 / Lamb
63 miles
Storlie Pasture
Argyle / Katahdin
Pasture-raised lamb, with deliveries from spring through November.
Concept photography. Farm names, distances and supply details are illustrative.
05 / The cooking notes
Buy the cheaper cut.
A little time, a generous pan. Four ways to make good meat go further.
Chuck roast, tied / $11 / lb
A chuck roast feeds the table for less than individual steaks. Add onions, a little stock and a quiet afternoon.
Read the cut’s register ↗Make Sunday a slow cook
A chuck roast feeds the table for less than individual steaks. Add onions, a little stock and a quiet afternoon.
Chuck roast, tied / $11 / lb
One belly. Several dinners.
Roast the slab, then slice what you need. Tomorrow’s leftovers belong in rice bowls with something sharp and green.
Pork belly / $9 / lb
Let the sausage season it
A few links, lentils and an onion make a generous pot. The fennel does most of the work.
Fennel sausages / $10 / lb
Cook once. Keep half.
Make a skillet of meatballs and freeze half for another evening. An ordinary pound of ground beef goes a long way.
Ground beef / $9 / lb
06 / A sample week at the counter
A rhythm to the counter.
Deliveries arrive. The selection changes. Saturday’s case is smaller for a reason.
the weekend.
- Tue
Beef in. Steaks cut to order.
Ribeye, strip and sirloin from noon.
- Wed
Pork on the block.
Belly and shoulder. Trim kept for tomorrow’s sausages.
- Thu
Sausages linked. Roasts tied.
Fresh fennel sausages, chuck and rump roasts.
- Fri
Lamb for the weekend.
Rib chops, neck and shoulder. Ask about the slow cuts.
- Sat
The last of a good week.
The selection gets smaller. The case is emptied at four.
A sample week, not live stock. Coldsmith is fictional. Closed Sunday and Monday.
07 / Meet at the counter
Come with a dinner in mind.
1412 Williamson Street, Madison, Wisconsin. The door on the alley is the same door. Bring your questions about the cheap cuts.
- Tuesday – Friday
- 9am – 6pm
- Saturday
- 8am – 4pm
- Sunday & Monday
- Closed
(608) 555-0142
counter@coldsmith.example
Fictional address and contact details. This is an interactive design study, not an operating shop.
Coldsmith / Counter copyNo. 001
Your pickup slip
Choose a cut and a day. Preview the note you would bring to the counter.
Demo only. Nothing is sent or saved. No payment or personal details required.