30+ pro teams. 5 leagues. 300+ events a year. One kitchen.
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ABLTY HQ · 1150 Connecticut Ave NW, Suite 108 — Dupont Circle, Washington, DC
Pastured chicken breast pan-roasted with garlic, thyme, and olive oil. Grass-fed steak seared in avocado oil with nothing but salt — three ingredients, start to finish. Eat it cold, reheat it hot, build it into anything.
2 Products
Hitting your protein number is a logistics problem, and most solutions are bland or processed. We solve it in the pan: chicken roasted with garlic, thyme, and olive oil; steak seared in avocado oil and salt. No preservatives, no mystery binders, nothing on the label you have to look up. Choose by how you eat: chicken for salads and bowls, steak for wraps and grain bowls, cold from the fridge when there is no time to cook. Every protein ships cold on the weekly run, so what you reheat is the same quality we plate for pro athletes.
Cooked the way a restaurant cooks them: the chicken pan-roasted with garlic, thyme, and olive oil; the steak seared in avocado oil with nothing but salt. Chef technique, scaled for your fridge.
Both. They are fully prepared — eat them cold straight from the bag in salads and bowls, or reheat for a hot plate. No cooking required, no raw handling.
These are whole cuts — a pastured chicken breast, a piece of grass-fed steak — portioned as a full serving, not a formulation built to hit a number.
Packed in an insulated cold pack, out Monday overnight, at your door Tuesday. Held on the cold chain start to finish — keep them cold and work through them as you go.
