“We Live in a Gluttonous Time” – A Reflection from CT Ranch

Today, we live in a culture of overabundance. Not just in material things, but in the way we approach time, relationships, and even food. We expect more, faster, and often with little thought to where it came from or what it cost to produce.

But real food — honest food — doesn’t work like that.

Convenience Has Disconnected Us

In a world of overnight shipping and grocery store aisles full of perfectly portioned cuts, it’s easy to forget that food comes from living creatures, seasons, and slow-growing systems. That kind of convenience often comes at the expense of sustainability, and frankly, respect.

Here’s the truth:

• A steer only has 2 tri-tips.
• A chicken? 2 breasts. 2 thighs. That’s it.
• A pig gives you a limited amount of bacon, as well as a whole lot of other meat that’s just as valuable.

When you expect ribeyes to be available year-round in endless quantity, you’re not in a natural system — you’re in an industrial one.

 How It Used to Be

One hundred years ago, a family would harvest an animal and use every single part. Not because it was trendy, but because it was necessary — and respectful. Cuts like liver, tongue, and oxtail weren’t “nose-to-tail.” They were just supper.

No one asked for 20 steaks from one cow. They learned how to cook everything — and they wasted nothing.

The Reality at CT Ranch

At CT Ranch, we raise animals slowly, responsibly, and as whole animals — not inventories of popular cuts. We believe in honoring the life of each animal by making use of everything they provide.

But that means one hard truth:
We simply can’t offer unlimited tri-tips, boneless breasts, or bacon.

And we won’t compromise our values to try.

Our Own Reflection

We’ve had to look at our own habits, too — the freezer finds we never used, the extra ground we forgot about, the chuck roasts we didn’t feel like cooking. Sustainability doesn’t start at the processor. It starts in our homes, at our tables, and in our choices.

What We Ask of You

If you want to be part of a truly sustainable food system, we invite you to:

✅ Support the whole animal – Try new cuts, embrace variety
✅ Be patient – Some things won’t always be available, and that’s a good sign
✅ Ask questions & learn – We’re here to help with cooking tips and recipes
✅ Waste less – Cook from your freezer, clean your plate, honor the life

One Animal, Real Numbers:

(Here’s what one whole animal actually provides)

When we think about meat, it’s easy to focus on our favorite cuts — the juicy ribeyes, the tender chicken breasts, or the crispy drumsticks. But let’s keep it simple and start with breaking down one chicken in the chart below. Applying this same straightforward frame of thought to larger animals reminds us there are only so many ribeyes on one cow, only one liver, and only one heart per animal. This perspective helps us appreciate the whole animal and encourages us to use every part thoughtfully.

A Call to Gratitude

Real food is sacred. Raising animals with care is sacred. And your role in this — as someone who chooses to eat intentionally — matters deeply.

Let’s waste less. Let’s cook more.
Let’s honor the animal — every single part.