OFF-WHAT?

Offcuts are the VIP ingredients that make life interesting! They’re the unsung gems that often get cast aside in our efficient-at-all-cost industrial food system. Think fat, bones, undersized eggs, meat trimmings, fruit pomace, and veggie tops. Too often, they end up in the garbage, compost, or dog bowl, when they should be headed for your plate. They’re packed with flavor and nutrition and deserve to be used where they matter most. When we cook with them, meals get better and farmers earn more.

MEET THE MEAT LADY & 
THE MAD SCIENTIST

We’re Amanda and Brent, the husband and wife team behind Offcuts Kitchen. When we met, Amanda had already spent years leading sustainable meat operations, building regenerative whole-animal supply chains and proving that every cut counts. Brent worked in restaurant tech by day and experimented voraciously in the kitchen by night, turning out everything from homemade Hot Pockets to Brazilian seafood stew.

Our first conversation started when Brent, grinning, asked if Amanda was “the meat lady” he had heard so much about. The line scored Brent a first date over frog legs at Boston’s best Szechuan spot, and our shared passion for food only grew from there. We spent our evenings together making beef heart tartare while binge-watching Anthony Bourdain and even served beef tongue tacos at our wedding (much to our friends’ surprise and eventual delight).

Today we pour that same curiosity for good food and commitment to regenerative agriculture into Offcuts Kitchen, turning overlooked cuts into flavor-packed staples for cooks who crave great taste and a food system that makes sense.



NOSE-TO-TAIL PANTRY STAPLES FOR THE EVERYDAY & THE EPIC

At Offcuts Kitchen, we rescue overlooked cuts from regenerative farms and turn them into pantry staples. Fats, oils, spices, stocks, and demi-glace bring deep flavor without the wait—think chicken-foot-fortified broth in place of an all-day simmer, bone marrow butter for a quick snack, and a spoon of demi-glace to finish steak or veggies.

We make good food taste even better and share a few lessons in whole-animal cooking along the way. Check out our blog for recipes, cooking tips, and the stories behind the farms that make it all possible.

Four jars with gold lids and labels on a wooden surface next to a cardboard box.

CHANGING THE WAY YOU THINK ABOUT FOOD

We started Offcuts Kitchen for one simple reason: we love good food. Not just great flavor, but food that connects us to each other, to our communities, and to the stories behind every bite. The best ingredients always come with the best stories, and those are the ones we choose to highlight.

The problem? Somewhere along the way, those ingredients got pushed aside. The most flavorful, exciting bits were deemed too complicated to cook or just too hard to find (fair!). But we’re here to change that. Bringing these cuts back to your plate makes food taste better, pays farmers fairly, and lightens our footprint on the planet.

Cause here’s the scoop… farmers doing things the right way aren’t getting paid for these ingredients. Offcuts often end up in the compost bin or are sold to dog food companies for pennies on the dollar (or, frankly, at a loss). We can all agree that farmers doing things the right way should get paid for it, and regenerative farming only works when farmers can profit from the whole harvest. That’s why we turn overlooked ingredients into your new pantry MVPs.

Curious yet? Grab a jar and get cooking with us!