The Atlas

Beef, veal, Ibérico pork, lamb, game, poultry, offal & charcuterie — 127 carefully curated cuts from Europe and beyond, with pairings, cook temps, and sommelier notes.

The further a muscle is from the locomotion system, the less it is used — and the more tender the meat. This anatomical principle is the key to understanding every cut. From butter-tender fillet to intensely flavoured flank steak: each cut tells the story of the animal, its breed, its terroir, and the hands that shaped it.