“Fresh” is not a regulated word. It can mean killed yesterday or thawed this morning. So instead of using it, here is what actually happens between our field and our counter.

Day one — the farm

Animals are selected on our own pasture near Rakovník. No buying-in, no auction, no long-distance transport: they have been ours since they were born or since they arrived as young stock.

Day one — our own abattoir

Transport is a short drive rather than a day on a lorry, which matters for both welfare and meat quality — stressed animals produce tougher, darker meat. Processing happens under halal practice, in a facility we run ourselves.

Days two to seven — the cold room

Lamb needs only a few days. Beef hangs longer, because ageing is what makes it tender. Nothing is frozen at this stage.

The same week — the cutting room and the shop

Carcasses are broken down to order rather than pre-packed into trays. What ends up in the display at Na Poříčí was cut that morning, and what does not sell goes into mince, köfte and sausage the same day rather than sitting for a week.

Why we own every step

Each hand-off in a normal supply chain is a point where information disappears. Once meat passes through a wholesaler, the honest answer to “where is this from” becomes “a supplier”. We kept the farm, the abattoir, the shop and the restaurant kitchen in one company specifically so that the answer stays a field and a date.

Where to get it

All of it comes from our own farm near Rakovník and our own abattoir. You can buy it over the counter at Anatolia Meat Market, Na Poříčí 1933/36, Prague 1 (every day 09:00–21:00), order it online, or eat it cooked over charcoal next door at Anatolia Grill Restaurant.