Wind-Powered Dry-Aged Steak Delivery
Network of neighborhood micro-facilities—shaped like iconic windmills—that use wind power to dry-age steaks using proprietary chemical fermentation cultures. Each windmill serves a 3-block radius, aging locally-sourced beef for 14-45 days while powered entirely by renewable energy, then delivering via autonomous electric gondola cables directly to your balcony.
START YOUR MEMBERSHIPYou walk onto your 12th-floor balcony in downtown Chicago at 7pm, press 'deliver' on the app, and watch a sleek electric gondola glide silently along a cable, descending to your level with a perfectly dry-aged, temperature-controlled steak box inside—aged by the windmill you can see spinning three blocks away, powered only by today's breeze.
$199/month — 4 Hand-Delivered Dry-Aged Steaks
Targeting urban foodies aged 28-45 in high-density cities. Initial pilot in Chicago's Lincoln Park, partnering with 3 local ranchers who supply beef at wholesale + 20% margin.
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