Anatomy Atlas

The further a muscle sits from the locomotion system, the less it is used — and the more tender the meat becomes. This anatomical principle is the master key to every cut. From the butter-soft fillet (Psoas major) to the intensely flavoured flank steak: each cut tells the story of the animal, its breed, its terroir, and the craftspeople who shaped it.

A single animal yields around 40 anatomically defined cutting zones. The finest steaks all originate from the back (rib, short loin, tenderloin) — muscles the animal rarely activates. The result: butter-tender, highly marbled cuts with intense flavour.