We played “know your cuts of meat” with chef Ryan Olmos of Cibo Divino last night.

The restaurant and market at Sylvan Thirty now carries 44 Farms beef, which high-end restaurants have been using for years. Cibo Divino is the first retailer to sell the fresh, uncooked meat. (It can be ordered directly from the purveyor, but it comes frozen.)

44 Farms breeds Angus cattle with an emphasis on genetics; they grow their own feed and never use antibiotics. Their cattle are with them from birth to the slaughterhouse, and the bulls get to live on the farm in retirement once they’re too old to breed.

Along with steaks and short ribs, Cibo has beef-belly bacon, which Olmos smokes himself. He’s also offering an amazing house-smoked salmon. Soon he plans to start using the grinder for house-made ground beef and sausage as well.