How Ryan Ratino manages beef prices at his new steakhouse

Ryan Ratino opened Ox & Olive in Washington, D.C. with a clear mandate: deliver quality beef without the premium price tag that typically accompanies steakhouse dining. His strategy hinges on direct relationships with small producers rather than relying on massive distributors.

Ratino sources beef from farms he knows personally, cutting out middlemen who inflate costs. This approach allows him to negotiate better prices while maintaining transparency about where his meat originates. He works with producers raising cattle using regenerative or grass-fed practices, securing competitive rates by committing to consistent volume purchases.

The chef maximizes value through intelligent butchering. Rather than offering only high-demand cuts like ribeyes and filets, Ratino builds menus around secondary cuts that deliver flavor at lower price points. Skirt steak, hanger steak, and chuck steaks become centerpieces rather than afterthoughts. Skilled butchery transforms underutilized portions into compelling dishes.

Ratino also manages his protein cost through diversification. While beef anchors the menu, Ox & Olive features pork, lamb, and seafood sourced through the same producer relationships. This portfolio approach reduces his reliance on any single commodity and spreads purchasing power across multiple suppliers.

The steakhouse model typically operates on thin margins in expensive urban markets like D.C. Ratino's method flips this by establishing deeper supply chain relationships from the start. Small producers appreciate reliable customers and often offer better terms than large-scale operations can negotiate. He pays fair prices that sustain farming operations while avoiding the markup structure of conventional wholesale channels.

This model reflects broader shifts in fine dining toward transparency and producer partnerships. Restaurants increasingly market direct sourcing as both an ethical stance and a business advantage. Ratino's success at Ox & Olive demonstrates that steakhouses don't require massive purchasing power to offer excellent