Three weeks ago, Oliveto got its first delivery from Mac Magruder’s ranch: a 1,187 pound heifer that has yielded about 800 pounds of delicious grass-fed beef.

Chef Jonah has developed a way of working through the animal, cutting off sections as they reach their peak to ensure highest quality and least waste. This meat found its way onto the menu about a week ago, starting with flank and skirt steak, then a ribeye blowout for Mother’s Day. Next week, expect to see sirloin and New York strip.

If you missed your favorite cut of beef this time, don’t worry — we’ll be getting another whole animal at the beginning of June, and expect to see grass-fed Magruder beef on the menu for the next eight months, animals that Mac will be finishing on irrigated pasture.

Mac is the real deal in a world where a “grass fed” label can be misleading. Watch a video here of Mac Magruder at his ranch with his family and animals.

Morels and Porcini are everywhere on the menu alongside peas, fava beans and asparagus. You’ll even find some bing cherries from Hamada Farm in Fresno.

See Chef Jonah explain a bit about his butchering process with one of last year’s Magruder animals here.