made fresh
Our food, honestly
The Prep Kitchen is a working Dallas kitchen, not a fulfillment warehouse. Everything on the menu is cooked fresh each week by our culinary team, labeled with per-recipe nutrition, and moved cold from our line to your fridge.
How each week's menu is made
Every week starts Friday, when the culinary team finalizes the next menu from seasonal availability and customer favorites. Proteins are grilled and smoked in small batches over the weekend your order is packed — sauces made from scratch, vegetables roasted the same day. Nothing is cooked ahead and frozen.
Ingredient standards
We buy whole proteins — chicken, salmon, brisket, gulf shrimp — and season them in-house. No pre-cooked commodity proteins, no sauces from a bag. Produce is sourced through Texas distributors weekly, and anything that doesn't pass a morning quality check doesn't go into a tray.
How nutrition is calculated
Macros are calculated per recipe from weighed ingredient quantities, then spot-checked against plated portions before each menu goes live. What's printed on the label is what's in the tray — if a recipe changes, the label and the website change with it.
Food safety
Meals are chilled immediately after packing and held below 40°F through delivery and pickup. Delivery bags are insulated and cold-packed; pickup fridges are temperature-logged daily. Every label carries an enjoy-by date 5 days from fulfillment.
Chef and team bios, facility photography, and sourcing documentation will appear here once final assets are supplied — these fields are CMS-editable and not fabricated.