Three generations in beef. One jar of tallow.
We did not discover beef fat. We grew up with it.
The food industry told us fat was the enemy. Two food cultures in our own family never believed them. Italian tradition cured fatback in marble caves and called it a luxury. Mexican tradition slow-cooked in fat in copper pots and called it a celebration.
We grew up in the Chicago meat industry watching the best fat from the best animals go into a commodity bin because the industry had decided no one wanted it anymore. They were wrong. We knew it then. Greaves is the proof.
The honest word for what we make.
This is single-filtered beef tallow from Midwestern cattle. It has color because we never bleach it. It has flavor because we did not remove it. It has a name because we went back to the trade vocabulary and found the honest word for what we make.
Greaves. What remains when everything unnecessary has been removed.
Nea Agora opens on Taylor Street in Chicago’s Little Italy.
Purely Meat Company established. Premium Midwestern beef sourced and sold to restaurant and retail customers.
Greaves launches.
Joseph Musillami
Founder · Greaves & Co.
Greaves started with a simple refusal: the fat from good animals is worth more than commodity rendering. One jar of tallow, filtered once, sold for what it is.
“Both our grandmothers already knew that. The industry just forgot to ask them.”
Greaves & Co.