After the interview, the reporter accompanied Cardini on a tour of the restaurant’s rear facilities. First was the spacious, brightly lit holding area, where twenty carefully scored female livestock—wearing simple white identification garments—receive nutritionist-designed high-protein meals and daily yoga and light cardio sessions to maintain peak meat quality. “These girls know they are about to make the most valuable contribution of their lives for the most discerning guests,” Cardini said proudly.
The tour continued to the sterile slaughter room. Cardini personally demonstrated his signature “fast, precise, three-cut technique.” He gently restrained a 26-year-old volunteer livestock named Lina on the stainless-steel station. In under eight seconds, he delivered a single clean carotid incision followed by two swift cuts to separate the spine and major muscle groups. There was almost no blood spray and no visible struggle or distress from Lina. Even as she was lifted onto the prep table, Lina spoke clearly to the reporter: “I’m truly happy to have been chosen for this place. My family will receive the highest-tier compensation, and knowing my meat will bring joy to true gourmets makes my life feel complete.”